Cordon Bleu Chicken Rolls Recipe

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

Ham: Thin slices of ham add a savory layer to the chicken rolls.

Swiss cheese: This cheese melts beautifully inside the chicken rolls, providing a creamy texture.

Breadcrumbs: Used for coating the chicken rolls to give them a crispy exterior.

Flour: Combined with salt and pepper, it forms the first layer of the coating process.

Eggs: Beaten eggs are used to help the breadcrumbs adhere to the chicken rolls.

Salt: Enhances the flavor of the chicken and the coating.

Black pepper: Adds a hint of spice to the flour mixture.

When pounding the chicken breasts to ¼ inch thickness, place them between two sheets of plastic wrap or parchment paper. This will prevent the meat from tearing and make it easier to achieve an even thickness. Use a meat mallet or rolling pin, starting from the center and working your way outwards. This ensures the chicken cooks evenly and makes it easier to roll with the ham and cheese.

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

• ham - Substitute with prosciutto: Prosciutto offers a similar salty and savory flavor but with a more delicate texture, which can add a gourmet touch to the dish.

• swiss cheese - Substitute with gruyère cheese: Gruyère has a nutty and slightly sweet flavor that closely resembles Swiss cheese, making it an excellent substitute.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a crunchier texture to the dish.

• flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative, adding a slightly nutty flavor to the coating.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to help the breadcrumbs adhere to the chicken, adding a tangy flavor and tenderizing the meat.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning without altering the overall taste significantly.

• Allow the cordon bleu chicken rolls to cool completely after baking. This prevents condensation and sogginess when stored.

• Wrap each chicken roll individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped rolls in an airtight container or freezer bag. Label with the date to keep track of freshness.

• Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 3 months.

• To reheat, preheat your oven to 350°F (175°C). If frozen, thaw the rolls in the refrigerator overnight.

• Remove the wrapping and place the rolls on a baking sheet. Cover with foil to prevent drying out.

• Bake for 20-25 minutes or until heated through. For a crispier texture, remove the foil during the last 5 minutes of baking.

• Serve immediately with your favorite side dishes like steamed vegetables or mashed potatoes.

• Preheat your oven to 350°F (175°C). Place the cordon bleu chicken rolls on a baking sheet lined with parchment paper. Cover them loosely 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 through to ensure even heating.

• If you prefer a crispy exterior, try reheating in an air fryer. Preheat the air fryer to 350°F (175°C). Place the cordon bleu chicken rolls in the basket, ensuring they are not touching. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the cordon bleu chicken rolls in the skillet, cover with a lid, and cook for about 10 minutes, turning occasionally, until heated through and the exterior is crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the cordon bleu chicken rolls on a baking tray. Cover with aluminum foil and heat for 15-20 minutes, or until thoroughly warmed. Remove the foil for the last 5 minutes to crisp up the exterior.

• 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 breasts, ensuring they hold their shape during cooking.

• Mixing bowls: Three separate bowls are needed to hold the flour mixture, beaten eggs, and breadcrumbs.

• Baking dish: A dish to place the prepared chicken rolls in for baking.

• Tongs: Handy for dipping the chicken rolls into the flour, egg, and breadcrumb mixtures without making a mess.

• Measuring cups: Used to accurately measure out the flour and breadcrumbs.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Whisk: Useful for beating the eggs until they are well combined.

• Plastic wrap: Can be used to cover the chicken breasts while pounding to prevent splattering.

• Basting brush: Optional, but can be used to brush any remaining egg wash on the chicken rolls before baking for extra crispiness.

Prepare ingredients in advance: Pound the chicken breasts and lay out the ham and cheese slices the night before.

Use a food processor: Quickly blend breadcrumbs with herbs for added flavor.

Assembly line method: Set up bowls for flour, eggs, and breadcrumbs in a row to streamline the coating process.

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

Skip toothpicks: Use kitchen twine to secure the chicken rolls faster and more securely.