- 350
Ingredients
- 3 whole chicken breasts, bonesless, skinless
- 1 lb thinly sliced ham
- 16 oz swiss cheese (I used 8oz sliced package-just cut the slices in half)
- 8 oz cream cheese (I used low fat)
- 2 1/2 cup hot water (I used chicken broth instead)
- 3 Tbsp granulated chicken bouillon (if using broth omit this)
- 1/2 cup white cooking wine
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup butter ( I cut this down by a couple tablespoons)
- 3 cups seasoned dry bread crumbs
- toothpicks
Preparation
Step 1
Preheat oven to 350. Slice each chicken breast in half, cutting down the middle. Divide each half cutting through diagonally from side to side into three very thin pieces. Between two sheets of wax paper (or inside one gallon sized ziploc bag) tenderize the pieces on both sides using a meat mallet. Cut the swiss cheese into 1/2″ x 2″ cubes. Lay the chicken flat, place a slice of ham on the chicken and a cheese cube. Roll up chicken with ham and cheese, pierce with a toothpick through the middle to hold its shape. Place each chicken roll side by side in a 9 x 13″ pan. If there is excess cheese, cut into cubes and place in the pan between the rolls of chicken. Sprinkle salt and pepper over the chicken. In blender combine cream cheese, water, bouillon and cooking wine, puree. Pour the sauce over the chicken rolls. Toss bread crumbs in melted butter and spread over chicken and sauce Cover with aluminum foil. Bake for 45-55 minutes. Makes 18 cordon Blue Rolls.