Chicken, Ham, and Cheese Roulades
Pounding chicken breast flat is not a super sexy image, but it does change the regular ole breast into a flat canvas to stuff food in and then roll up into a “roulade”. Butterfly the breast, cover with two pieces of plastic wrap and get out some aggression with your meat tenderizer. Gluten free or just want dinner to go a little faster? Put it straight in the oven without the flour, egg, butter, or panko bread crumbs. You could also stick a toothpick in individual pieces and serve as appetizers.
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Main Dish
- Method: Oven
- Cuisine: French
- 6 five ounce chicken breasts or cutlets, butterflied if needed
- 6 slices of ham
- 6 slices of swiss cheese
- ~ 1/2 cup flour – optional
- 2 eggs, beaten – optional
- 3 Tbsp unsalted butter, melted – optional
- ~ 1 cup panko bread crumbs, optional
- ~ 1 tsp dried Italian seasoning
- sea salt
- black pepper
- Preheat oven to 375. Lightly coat a baking pan with olive oil.
- If breading the chicken (optional): Place the flour on a large plate and season lightly with salt and pepper. Mix the eggs in a large bowl. Place the breadcrumbs on a large plate and mix with salt, pepper, melted butter, and italian seasoning. The melted butter will help the panko brown in the oven.
- Butterfly the chicken if you want to make it thinner. Place chicken in between two pieces of plastic wrap and pound with a mallot or meat tenderizer until 1/4″ thick. Lay a slice of ham and cheese in each thin breast and roll up. Secure edges of chicken with 4 toothpicks per breast. Lightly salt and pepper the chicken.
- Gently roll the chicken roulade in the flour, dip it into the beaten egg bowl, and gently dredge in the panko. Transfer the roulades into baking pan and bake for 20 to 25 minutes until browned, cooked through, and internal temperature of chicken reaches 165F.
- Let roulades cool ~ 20 minutes and slice into pinwheels. Eat for dinner or serve as an appetizer. Happy Eating! -Beckie
- When dusting or dredging the chicken in the flour or panko don’t move the chicken around too much. Try to gently push the flour into the chicken, pick up and repeat. Don’t hold the chicken into the coating and try to push the coating on. Think gentle giant! You will get a more even distribution of the coating with this method.
- Is your roulade not browning? You can turn on the broiler for a couple minutes, but carefully watch them so they don’t burn.
Things In My Kitchen:
- Meat tenderizer for pounding meat thin into a canvas for ingredients.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Roulades, Chicken Roulades, Stuffed Chicken