Try this delicious Chicken Cordon Bleu recipe.
- Carbohydrate 19.2224319791667 g
- Cholesterol 68.72 mg
- Fat 2.99987520833333 g
- Fiber 1.39049481836955 g
- Protein 31.2102421875 g
- Saturated Fat 0.779563958333333 g
- Serving Size 1 1 Serving (146g)
- Sodium 569.250708333333 mg
- Sugar 17.8319371607971 g
- Trans Fat 0.563377708333333 g
- Calories 237 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.
Navigating Dietary Substitutions
Modifying traditional chicken dishes requires understanding how swaps impact structural integrity. When replacing standard wheat-based bread crumbs with gluten-free alternatives, look for varieties made from rice flour or crushed cornflakes to retain an adequate exterior crunch. Standard Swiss cheese contains dairy, but aged hard cheeses naturally feature lower lactose levels, or plant-based melting cheeses can be substituted at a one-to-one ratio. Ensure that any alternative cured meats remain free of gluten binders if catering to celiac guests.
Managing Texture and Heat
Pounding poultry to an even quarter-inch thickness ensures the meat cooks uniformly within the thirty to thirty-five minute baking window at 350 degrees Fahrenheit. Excess moisture is the primary enemy of crispness in baked poultry dishes. Pat the protein completely dry with paper towels before seasoning with salt and pepper. Skipping this step generates steam during baking, which dissolves the exterior crumb coating into a soggy paste. Removing toothpicks before plating prevents accidental ingestion while preserving the cylindrical form.
