Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 8 thin slices of ham
- 4 slices of Swiss cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Plastic wrap
- Skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Season the chicken breasts with salt and black pepper.
4. Place 2 slices of ham and 1 slice of Swiss cheese on each chicken breast.
5. Roll up the chicken breasts tightly, tucking in the sides to form a neat package.
6. Secure the chicken breasts with toothpicks.
7. Place the flour in a shallow dish and season with salt and black pepper.
8. Place the beaten eggs in another shallow dish.
9. Place the breadcrumbs in a third shallow dish.
10. Dredge each chicken breast in the flour, shaking off any excess.
11. Dip each chicken breast in the beaten eggs, then coat in the breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
12. Heat the vegetable oil in a skillet over medium-high heat.
13. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
14. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, until cooked through.
15. Remove the toothpicks from the chicken breasts before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 29g
Protein: 44g
Sodium: 1100mg
Substitutions for ingredients:
- Instead of Swiss cheese, you can use any other type of cheese that melts well, such as cheddar or provolone.
- Instead of ham, you can use prosciutto or bacon.
Variations:
- You can add chopped herbs or spices to the breadcrumbs for extra flavor.
- You can stuff the chicken breasts with other ingredients, such as spinach, mushrooms, or sun-dried tomatoes.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use toothpicks to secure the chicken breasts and prevent the filling from falling out.
- If the breadcrumbs are not sticking to the chicken, you can dip them in the beaten eggs again before coating in the breadcrumbs.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken breasts in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken breasts on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or roasted sweet potatoes.
Troubleshooting advice:
- If the chicken breasts are not cooking through in the oven, you can cover the baking dish with foil to trap in the heat and cook for an additional 5-10 minutes.
- If the breadcrumbs are burning in the skillet, reduce the heat to medium.
Food safety advice:
- Make sure to cook the chicken breasts to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Cordon Bleu is a dish that originated in Switzerland and is traditionally made with veal or pork. The name "Cordon Bleu" means "blue ribbon" in French and is a reference to the highest order of knighthood in France.
Flavor profiles:
This dish is savory and salty, with a crispy breadcrumb coating and a gooey melted cheese and ham filling.
Serving suggestions:
Serve this dish with a glass of white wine or a cold beer.
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