Easy Chicken Cordon Bleu With Mushroom Sauce
This is a great dish to serve to guests. This is also one of my husbands favorite dishes and it is a treat to serve it to him as well.
This is a great dish to serve to guests. This is also one of my husbands favorite dishes and it is a treat to serve it to him as well.
- Carbohydrate 3.95590000207069 g
- Cholesterol 48.185000018957 mg
- Fat 14.6840000058329 g
- Fiber 0 g
- Protein 9.23090000142907 g
- Saturated Fat 9.27337000363099 g
- Serving Size 1 1 serving(s) (86g)
- Sodium 77.3350000199291 mg
- Sugar 3.95590000207069 g
- Trans Fat 0.852350000300396 g
- Calories 184 calories
Step-by-step
- Use a meat pounder to flatten the chicken breats.
- Place 1 slice of ham and 1 slice of cheese in the center of each breast.
- Roll up and place seam side down in a casserole dish.
- Securing with a toothpick if necessary.
- Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
- While it is baking, mix together remaining ingredients.
- Pour over cooked chicken and bake until sauce bubbles.
- I usually serve this over egg noodles.
Swiss cheese supplies the primary structural hazard in this preparation. When exposed to excessive heat without a moisture barrier, cheese liquefies entirely and escapes the protein envelope before the meat finishes cooking. Flattening the chicken breasts uniformly to an even thickness using a heavy meat mallet ensures a tight, secure cylinder that traps the filling.
Secure each rolled breast seam-side down in the casserole dish. Wooden toothpicks inserted perpendicular to the seam provide extra security against unrolling during the initial 20-minute bake at 350 degrees Fahrenheit. The internal temperature must reach 165 degrees Fahrenheit to ensure safety, monitored via an instant-read thermometer inserted into the thickest part of the meat.
Combining sour cream with condensed mushroom soup creates a rich blanket that requires careful temperature management. Pour this dairy-heavy sauce over the partially cooked chicken only after the initial 20 minutes elapse, preventing the dairy from breaking or scorching during the baking cycle. Return the covered dish to the oven until the sauce actively bubbles at the edges.
Neutral starches like egg noodles absorb the rich sauce efficiently without competing with the savory notes of the ham and Swiss filling.
