Chicken cordon swiss leaks everywhere

[baking fool]

My chicken cordon swiss leaks cheese everywhere when I cook it. How do I stop that? The cheese is supposed to be on the inside.

 

[*amy*]

Don't add too much filling, and keep the cheese away from the edges.

Place the finished stuffed rolls (I'm presuming you're rolling them up) in the fridge to firm it up.

If you are cooking it on the stovetop, keep the lid off. Hope that helps.

 

[ChefJune]

You're using too much filling. That's a common mistake. Are you using anything else besides cheese? make sure all your ingredients are "dry" before using. Moisture encourages leakage.

and, as Amy said, refrigerate the whole thing to firm it up before cooking.

 

[Michelemarie]

I'm an overstuffer - just like above, limit stuffing. I never thought to refrigerate, I will have to try that!

 

[ChefJune]

and if you don't have the "several hours" to firm it up in the fridge, about 40 minutes in the freezer works, too.

 

[BreezyCooking]

I'm an "over-stuffer" too, which is why I usually only make these types of dishes for just husband & I - lol!!!

 

[baking fool]

i got them ready-made from a local grocery store, so if they're overstuffed i guess i've just gt to deal with it. it's good to know that for when i make them myself though.