Description
Golden, crispy chicken breasts rolled with ham and Swiss cheese, then baked or fried until juicy and flavorful. Finished optionally with a creamy Dijon sauce, this classic dish is both elegant and comforting.
Ingredients
Scale
For the Chicken Rolls:
- 4 boneless, skinless chicken breasts
- 4 slices deli ham
- 4 slices Swiss cheese
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
For the Breading:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk
- 1 cup breadcrumbs (preferably panko)
- 1 tsp paprika
- 1 tbsp Parmesan cheese (optional)
- Oil or clarified butter for frying
For Dijon Cream Sauce (optional):
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup milk
- 2 tsp Dijon mustard
- 1/4 cup grated Swiss cheese
- Salt, pepper, and a pinch of nutmeg
Instructions
- Flatten chicken breasts between plastic wrap to 1/4-inch thickness. Season with salt, pepper, and garlic powder.
- Layer a slice of ham and Swiss cheese on each breast. Roll up tightly and secure with toothpicks.
- Chill rolls in the fridge for 15–20 minutes.
- Prepare three bowls for breading: flour in one, beaten eggs and milk in the second, breadcrumbs with paprika and Parmesan in the third.
- Dredge each roll in flour, dip in egg mixture, and coat with breadcrumbs. Repeat egg and breadcrumb steps for extra crunch.
- Pan-fry rolls until golden, then bake at 375°F (190°C) for 20–25 minutes until internal temp reaches 165°F (74°C). Or bake only at 400°F (200°C) for 30–35 minutes.
- For sauce: melt butter, whisk in flour, add milk and cook until thick. Stir in mustard, cheese, and seasonings.
- Slice rolls, drizzle with sauce, and serve.