Savory Stuffed Chicken Rolls with Parmesan Dijon Drizzle

Discover a delightful twist on the classic chicken Cordon Bleu with our unique recipe for Savory Stuffed Chicken Rolls. These mouthwatering rolls are not only a feast for the taste buds but also a visual delight.

We’ve taken the traditional recipe and given it a fresh twist that will leave you craving more. Here’s how to create this culinary masterpiece.

1. Should your chicken breasts remain too thick for rolling after slicing them lengthwise, gently flatten them with a meat mallet for a more uniform thickness.
2. Elevate the crunch factor by incorporating Panko bread crumbs into your recipe for an extra crispy coating.
3. To preserve the perfect saucy texture, reserve the drizzling of sauce until just before serving.
4. Elevate the flavors in your sauce by using freshly shredded Parmesan cheese, as it imparts an intense taste that truly stands out.
5. Opt for high-quality deli ham to elevate the taste profile. Boars Head offers delightful choices like the Tavern Ham and the Pesto Parmesan Ham.
6. For an added layer of crispiness, lightly spritz the breaded chicken breasts with a touch of oil prior to baking.
7. Ensure that your ham and Swiss cheese slices are deli-sized, and if you’re using square Swiss cheese slices, consider having some extras on hand to ensure full coverage.
8. A helpful tip for gauging chicken doneness: it’s cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
9. To store leftovers, place them in an airtight container in the refrigerator, where they can stay fresh for up to three days. When reheating, consider using an air fryer or oven.
10. If you plan to freeze the dish before baking, proceed through step #4, individually wrap the chicken breasts in plastic wrap, and store them in a durable freezer container. This way, you can savor your meal up to three months later. Just remember to thaw them in the fridge before following the baking instructions.

YIELDS: 4  serving(s)

PREP TIME: 20 mins

TOTAL TIME: 50 mins

Ingredients:

• 2 large boneless, skinless chicken breasts, halved lengthwise to yield 4 thinner pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 eggs
• 1 tablespoon of milk
• 1/2 cup all-purpose flour
• 1 1/4 cups panko bread crumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 slices of deli-sized baby Swiss cheese
• 4 slices of deli-style ham

Parmesan Dijon Drizzle:

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 1/2 cups of milk
• 1 1/2 tablespoons of Dijon mustard
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon of fresh, chopped Italian parsley (optional)

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit. If needed, gently pound the chicken breasts to achieve a 1/2-inch thickness using a meat mallet. Season the chicken with a pinch of kosher salt and a dash of freshly ground black pepper.
2. In a small bowl, whisk together the eggs and a tablespoon of milk. On a shallow plate, spread out the all-purpose flour. On a separate shallow plate, combine the panko bread crumbs, dried basil, and dried oregano.
3. Place a slice of baby Swiss cheese on each piece of chicken, followed by a slice of ham on top of the cheese. Roll up the chicken breasts and secure them with toothpicks.
4. Roll each stuffed chicken stack first in the egg mixture, then in the flour, back into the egg mixture, and finally coat it in the seasoned panko breadcrumbs.
5. Arrange the prepared chicken rolls on a baking sheet lined with parchment paper, and lightly spray each piece with cooking spray. Bake for 25-35 minutes, or until the chicken is fully cooked with an internal temperature of 165 degrees. Loosely cover with aluminum foil during the baking process.

6. While the chicken is baking, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 2-3 minutes, whisking constantly. Gradually add 1 1/2 cups of milk and cook until the mixture slightly thickens, which should take about 2 minutes. Reduce the heat to low, and whisk in 1 1/2 tablespoons of Dijon mustard and 1/2 cup of shredded Parmesan cheese. Continue to cook until the cheese has melted, stirring constantly.

7. Carefully remove the toothpicks from the chicken rolls. Slice the chicken into rounds, drizzle with the delectable Parmesan Dijon sauce, and optionally sprinkle with fresh, chopped Italian parsley.

Conclusion:

These Savory Stuffed Chicken Rolls with Parmesan Dijon Drizzle are an exceptional twist on the classic Cordon Bleu. The combination of tender chicken, Swiss cheese, ham, and the creamy drizzle results in a meal that’s as pleasing to the eye as it is to the palate. Impress your guests or family with this unique take on a timeless favorite!

NOTES :

1. If the chicken breasts are still too thick to roll after cutting them in half lengthwise, you can use a meat mallet to flatten them a bit.
2. Opt for Panko bread crumbs for an added crispy texture.
3. Wait to drizzle the sauce until just before serving.
4. Enhance the flavor of the sauce by using freshly shredded Parmesan cheese; it truly makes a noticeable difference.
5. For the best taste, choose a high-quality ham. Boars Head offers excellent deli hams, such as the Tavern Ham and Pesto Parmesan Ham.
6. To achieve extra crispiness, lightly spritz the breaded chicken breasts with oil before baking.
7. Make sure to use deli-size slices of ham and Swiss cheese. If you have square slices of Swiss cheese, consider getting a bit extra to ensure full coverage.
8. The chicken is fully cooked when it reaches an internal temperature of 165 degrees.
9. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat them in the air fryer or oven.