Baked Chicken Cordon Bleu Rolls
Chicken breasts rolled around ham and Swiss, coated in toasted breadcrumbs, and baked until golden.
Equipment
- Meat mallet or heavy pan
- Plastic wrap
- Wire rack
- Rimmed Baking Sheet
- Toothpicks
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about six ounces each, pounded thin
- 4 slices ham
- 4 slices Swiss cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ cup all purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- 1 tbsp olive oil for toasting the crumbs
Instructions
Cooking
- Toast. Toss the crumbs with olive oil and toast at 400 degrees F for ten minutes.
- Fill. Pound the chicken thin, top each piece with ham and Swiss, roll, and secure with toothpicks.
- Season. Sprinkle the rolls with salt, pepper, and garlic powder.
- Coat. Dip each roll in flour, then egg, then the toasted crumbs.
- Bake. Bake on a wire rack for about twenty five minutes until the center reaches 165 F.
Notes
Substitutions: Provolone replaces Swiss, and crushed crackers replace breadcrumbs.
Tips: Pound the chicken evenly and toast the crumbs first for a crisp crust.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition is calculated for one roll with its coating.