Chicken Cordon Bleu
I found this recipe on a website and have made it several times for family and guests. It is easy to make and always receives rave reviews.
I found this recipe on a website and have made it several times for family and guests. It is easy to make and always receives rave reviews.
- Carbohydrate 21.5660319791667 g
- Cholesterol 55.16 mg
- Fat 15.5366752083333 g
- Fiber 1.39049481836955 g
- Protein 21.5186421875 g
- Saturated Fat 8.63602395833333 g
- Serving Size 1 1 Serving (98g)
- Sodium 844.510708333333 mg
- Sugar 20.1755371607971 g
- Trans Fat 1.06059770833333 g
- Calories 315 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Protein Mechanics and Thermal Transfer
Swiss cheese drives the savory profile of this dish through high concentrations of proline and glutamic acid, which intensify during baking. Pounding the poultry cutlets to a uniform quarter-inch thickness ensures the meat cooks within thirty to thirty-five minutes at 350 degrees Fahrenheit without drying out the exterior. Secure the rolled cutlets with wooden toothpicks to maintain structural integrity as the proteins tighten under dry heat. Seasoning both sides of the meat prior to rolling allows sodium ions to penetrate the surface layers, improving moisture retention during the baking process. Bread crumbs applied to the exterior supply starch molecules that crisp when exposed to oven heat, creating textural contrast against the tender interior.
Resting Phases and Composition Management
Adding the remaining Swiss cheese during the final three to five minutes prevents the dairy fats from separating and burning under prolonged thermal exposure. Pull the baking dish from the oven once internal temperatures reach 165 degrees Fahrenheit and juices run clear. Leftovers store safely in an airtight container in the refrigerator for up to three days, though the breaded coating will soften as starches absorb ambient moisture from the ham and cheese layers. Reheat chilled portions on a wire rack inside a baking sheet at 325 degrees Fahrenheit for ten minutes to restore the exterior crispness without overcooking the poultry center.
