Chicken Cordon Bleu
This entree is easy and delicious. It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
This entree is easy and delicious. It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
- Carbohydrate 21.5660319791667 g
- Cholesterol 123.6 mg
- Fat 16.9998752083333 g
- Fiber 1.39049481836955 g
- Protein 48.7648421875 g
- Saturated Fat 9.02542395833333 g
- Serving Size 1 1 serving (216g)
- Sodium 921.210708333333 mg
- Sugar 20.1755371607971 g
- Trans Fat 1.44999770833333 g
- Calories 445 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.
Replacing dry seasoned breadcrumbs with fresh panko drastically shifts how moisture transfers during baking, as coarse fresh crumbs absorb steam from the poultry without creating a sealed barrier. Mechanical force serves a precise thermal purpose in this assembly. Pounding the raw chicken breast halves down to a uniform one-quarter inch thickness ensures that heat reaches the center core at the exact same rate as the outer perimeter. Layering the ham and Swiss cheese directly against the flattened meat traps internal juices while creating a structured roll. Securing each seam firmly with a wooden toothpick prevents steam pressure from blowing the roll open and leaking molten cheese into the dish before the meat finishes cooking. Timing governs every stage of heat application in a 350°F oven. Baking the rolled chicken for 30 to 35 minutes cooks the meat to safe internal doneness while setting the structural protein matrix before the dry crumb coating burns. Utilizing pre-cooked deli ham introduces stable moisture control, whereas switching to fresh un-cured pork or high-moisture fresh cheeses releases excess liquid that weakens the roll's structural bond. Applying the bread crumbs evenly over the surface before the initial bake allows the top fat layer to toast the coating in dry heat. Saving half a slice of Swiss cheese for the final 3 to 5 minutes of baking creates a glossy protective cap without scorching the milk solids. Resting the dish briefly before pulling the toothpicks prevents the hot liquid cheese from rushing out onto the cutting board.
