Cordon Bleu Chicken Rolls Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish.

Ham: Thin slices that add a savory layer to the rolls.

Swiss cheese: Provides a creamy and slightly nutty flavor.

Breadcrumbs: Creates a crispy coating for the rolls.

Flour: Used to coat the chicken before dipping in eggs and breadcrumbs.

Eggs: Beaten to help the breadcrumbs adhere to the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When pounding the chicken breasts to ¼ inch thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents the meat from tearing but also keeps your workspace clean. Use a meat mallet or rolling pin to achieve an even thickness, which ensures uniform cooking.

• boneless, skinless chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative for this dish.

• ham - Substitute with prosciutto: Prosciutto offers a similar salty and savory flavor, and its thin slices make it easy to roll with the chicken.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that can be used for dredging the chicken.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to coat the chicken before breading, adding a slight tang and helping the breadcrumbs adhere.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the cordon bleu chicken rolls to cool completely after baking. This helps prevent condensation, which can make the coating soggy.
• Wrap each chicken roll individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped rolls in an airtight container or a resealable freezer bag. Label the container or bag with the date to keep track of freshness.
• Store the chicken rolls in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat refrigerated rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through.
• For frozen rolls, thaw them in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as for refrigerated rolls.
• If you prefer a quicker reheating method, you can use a microwave. Place the chicken roll on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 2-3 minutes, checking periodically to ensure it heats evenly.
• Avoid reheating the rolls multiple times as this can affect the texture and flavor. Reheat only the portion you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the cordon bleu chicken rolls on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 20 minutes or until heated through.

• For a quicker method, use a microwave. Place the cordon bleu chicken rolls on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.

• If you prefer a crispy exterior, use a skillet. Heat a small amount of olive oil or butter in a skillet over medium heat. Place the cordon bleu chicken rolls in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through and crispy.

• For an air fryer, preheat to 350°F (175°C). Place the cordon bleu chicken rolls in the basket, making sure they do not touch. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and the coating is crispy.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the cordon bleu chicken rolls in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures even reheating without drying out the meat.

• Oven: Used to bake the chicken rolls at a consistent temperature of 375°F (190°C).

• Meat mallet: Essential for pounding the chicken breasts to an even ¼ inch thickness.

• Cutting board: Provides a stable surface for preparing and pounding the chicken breasts.

• Knife: Used to trim any excess fat or uneven edges from the chicken breasts.

• Toothpicks: Utilized to secure the rolled-up chicken, ham, and cheese.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately.

• Baking sheet: Used to place the coated chicken rolls for baking in the oven.

• Tongs: Handy for dipping the chicken rolls into the flour, eggs, and breadcrumbs without making a mess.

• Meat thermometer: Useful for checking if the chicken is cooked through to a safe internal temperature.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Cooling rack: Allows the baked chicken rolls to rest and cool slightly before serving.

Prepare the filling: Lay out the ham and cheese slices on the chicken breasts ahead of time to streamline the rolling process.

Uniform shape: Pound the chicken breasts evenly to ensure they cook at the same rate, saving you from checking each piece individually.

Assembly line: Set up a station with flour, beaten eggs, and breadcrumbs in a row to coat the rolls quickly.

Preheat the oven: Start preheating the oven while you prepare the chicken rolls to save waiting time.

Toothpick trick: Use colored toothpicks to easily spot and remove them before serving.