Sometimes, I feel like chicken is the scourge of my existence. It’s my main supply of protein and it is endlessly boring. I try to find different ways to cook it, but usually end up with it either stir fried or baked with some kind of seasoning on it.
I had a version of this years ago that I think came from a Weight Watchers cookbook, but I think it used prosciutto and mozzarella. I couldn’t find the recipe again when I wanted it, so I came up with something else. I think the version from before used crush cornflakes instead of breadcrumbs, but that’s actually not very appealing to me. I’ve never like cornflakes unless they have a teaspoon of sugar on them.
I mixed the panko with the regular breadcrumbs, but you could just use one or the other if you have a preference. The chicken I used was already cutlet ready, but you could use regular skinless boneless chicken breasts, just pounded thinner. And the sauce is optional. But I like sauce.
I served this with spaghetti squash that had been roasted in the oven with olive oil and salt and pepper (I also put a little of the sauce over it as well).
Baked Chicken “Cordon Bleu” Roll Ups
- 1 lb chicken cutlets or boneless skinless chicken breasts pounded 1/2 inch thick
- 5 slices ham
- 5 slices swiss cheese
- 2-3 tbsps dijon mustard, divided
- 1 1/2 cups breadcrumbs
- 1 egg, beaten with a little water
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups low sodium chicken stock
Preheat the oven to 400 degrees.
Set up a breading station with the eggs and breadcrumbs near where you’re working.
Place a piece of chicken on wax paper and brush with dijon mustard. Layer with a slice of ham, then a slice of swiss. Brush lightly with dijon (I used about a tablespoon for the whole recipe). Roll the chicken, ham, and cheese into a compact cylinder and secure with a toothpick at the seam.
Dip the chicken roll into the egg wash, then roll in the breadcrumbs. Place on a baking sheet lined with the foil and sprayed with cooking spray.
Once all the chicken has been rolled and placed on the sheet, drizzle with olive oil. I used the same brush I used with the dijon to spread the olive oil.
Bake for 20-25 minutes.
While the chicken bakes, melt the butter in a small saucepan. Once melted, add the flour and 1-2 tablespoons of dijon mustard. Whisk until combined and the flour is a golden color. Add your chicken stock and continue to whisk (I also added a couple splashes of white wine, but I think sherry would be better here) until the consistency is slightly thicker than gravy.
Serve the sauce over the chicken once it’s out of the oven.