This savory chicken, ham, and swiss cheese roulade is also known as chicken cordon bleu but I like to call them chicken with ham and cheese roll ups.
Roulades are flattened meat like chicken rolled up with different ingredients like ham and cheese in this case.
Pound Chicken Thin Before Adding Ham and Cheese
Pounding chicken breast flat is not a super sexy image. But it does change the regular ole breast into a flat canvas to stuff ham and cheese into and then roll into a roulade.
Butterfly the breast (cut in half horizontally like a book), cover with two pieces of plastic wrap and get out some aggression by pounding the chicken with a meat tenderizer.
Add the ham and cheese to the middle of the flattened chicken and roll it up.
Dredging Chicken Ham and Cheese Roll Ups
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.
Chicken Ham and Cheese Roulade Tips
Gluten free or just want dinner to go a little faster? Put chicken roulades with ham and cheese straight in the oven without the flour, egg, butter, or panko bread crumbs.
Want individual appetizer serving sizes? Stick a toothpick in individual chicken roulade pieces and serve as appetizers instead of a main.
Is your chicken roulade not browning? Turn on the broiler for a couple minutes, but carefully watch them so they don't burn. Some broilers run intensely hot and some don't.
PrintChicken, Ham, and Cheese Roulades
EatSimpleFood.com
This savory chicken, ham, and swiss cheese roulade is also known as chicken cordon bleu but I like to call them chicken with ham and cheese roll ups.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Main Dish
- Method: Oven
- Cuisine: French
- Diet: Comfort Food
Ingredients
- 6 five ounce chicken breasts or cutlets, butterflied if needed
- 6 slices of ham
- 6 slices of swiss cheese
- ~ ½ cup flour - optional if breading
- 2 eggs, beaten - optional if breading
- 3 tablespoon unsalted butter, melted - optional if breading
- ~ 1 cup panko bread crumbs - optional if breading
- ~ 1 teaspoon dried Italian seasoning
- salt
- black pepper
Instructions
- Preheat oven to 375. Lightly coat a baking pan with olive oil.
- 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. Place chicken in between two pieces of plastic wrap and pound with a mallot or meat tenderizer
until ¼" 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. Happy Eating! -Beckie
until ¼" thick. Notes
TIPS:
- Breading the chicken is optional for gluten free diets.
- 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.
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Serving Suggestion
Serve this chicken, ham, and cheese roulade recipe with soup, a side vegetable (or two) and or with smashed potatoes (yum!).
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Wonderful. Thank you, Becky!
Thank you for the comment Melissa!