Cordon Bleu Chicken Rolls Recipe
Delight in these classic Cordon Bleu Chicken Rolls featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in buttery panko breadcrumbs, and baked to golden perfection. Served with a tangy Dijon mustard yogurt sauce and garnished with fresh parsley, this dish is an elegant yet easy-to-make meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Chicken Rolls
- 6 skinless boneless chicken breasts
- Salt and freshly ground black pepper, to taste
- 3/4 teaspoon dried thyme
- 6 slices deli ham
- 6 slices Swiss cheese
- 1/4 cup melted butter
- 2/3 cup panko breadcrumbs
Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- Dijon mustard, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare chicken: Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish. Place each chicken breast between layers of plastic wrap and pound to about 1/4 inch thickness to ensure even cooking. Season both sides with salt, pepper, and dried thyme.
- Roll chicken: Lay a slice of deli ham on each flattened chicken breast, then top with a slice of Swiss cheese. Tightly roll the chicken around the ham and cheese, securing with toothpicks if needed to keep the rolls intact during baking.
- Coat and bake: Dip each chicken roll in melted butter, then evenly coat with panko breadcrumbs. Arrange the rolls seam-side down in the prepared baking dish. Bake for about 40 minutes, or until the chicken is cooked through and the breadcrumb coating is golden and crispy.
- Make yogurt sauce: While the chicken is baking, combine Greek yogurt and lemon juice in a small bowl. Add Dijon mustard to taste and stir until smooth and creamy.
- Serve and garnish: Drizzle the prepared yogurt sauce over the hot chicken rolls. Finish by sprinkling freshly chopped parsley on top for a fresh, colorful garnish before serving.
Notes
- For extra crispiness, broil the chicken rolls for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Ensure chicken breasts are pounded evenly to avoid uneven cooking and tearing while rolling.
- To make this recipe gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Remove toothpicks before serving to avoid choking hazards.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Cordon Bleu, chicken rolls, baked chicken, ham and cheese, panko crust, Dijon yogurt sauce, easy dinner, classic French dish
Find it online: https://thefoodrecipe.com/cordon-bleu-chicken-rolls-recipe/
