Chicken Cordon Bleu Roll Ups
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Easy Chicken Cordon Bleu Roll Ups are cutlets rolled with Swiss and ham, then baked to perfection in a Dijon and Ritz cracker crumb coating. Requiring only two chicken breasts, and with no milk or eggs needed, these bundles of YUM are an economical dinner option that yields four sizable portions!
An easy yet impressive dinner option, Chicken Cordon Bleu Rollups are a recipe of smoked deli ham, Jarlsberg Swiss cheese, Ritz cracker bread crumbs, and the jewel in this crown, a creamy mustard sauce. Each of these ingredients works together to create the perfect balance of flavor in this baked chicken dish. Partly make-ahead and using rolled cutlets instead of stuffed chicken breasts, this cordon bleu recipe is easy to assemble and quick to bake.
Requiring only two boneless skinless chicken breasts (you can also use (4) chicken thighs) and with no milk or eggs needed, it’s also a reasonably priced recipe that yields four sizable portions. The chicken rolls feature smoked ham and Jarlsberg Swiss which add heaps of flavor. But the pinnacle of savory magic is in the two-layer coating of Dijon butter and Ritz cracker breadcrumbs. This oven-baked masterpiece looks as fancy as it tastes but is remarkably simple to put together making it an excellent option for the novice home cook!
You don’t have to look far for more delicious chicken dinners that incorporate America’s favorite snacking cracker – they are already loved by my family and Not Entirely Average readers! After you give these cordon bleu chicken rolls a try, don’t miss out on the savory goodness of my ‘Chicken on The Ritz’ Casserole or the rich flavor of my Turkey and Noodles Tetrazzini. You’re welcome 😉
Why You’ll Love Chicken Cordon Bleu Roll-Ups
· Easy to Assemble – This method avoids cutting pockets and uses two breasts halved and pounded into thin cutlets, then rolled.
· Comfort Food Vibes – These nifty ham and cheese chicken roll-ups surpass the bland frozen rolls we used to have as kids, evoking nostalgia with their rich aroma.
· Outstanding Leftovers – In addition to chicken roll-ups with ham and cheese being AMAZING right out of the oven, the leftovers are insanely juicy reheated, the filling insulating the chicken. I’ve also thinly sliced cold chicken rolls on club sandwiches – delicious!
What’s In Chicken Cordon Bleu Roll-Ups?
Dijon mustard is the spotlight ingredient in this recipe as it provokes buttery and surprisingly sweet nuances from the supporting ingredients.
- Chicken Breasts – slice in half lengthwise and pound thin into cutlets.
- Smoked Deli Ham – when baked, the subtle smokey flavor turns a basic cordon bleu into a Black Forest stuffed schnitzel.
- Jarlsberg Swiss – creamy and slightly nutty.
- Dijon Mustard – the heavy hitter; select a true Dijon whose primary ingredients are Mustard Seed, White Wine, Vinegar, and Salt.
- Salted Butter – While chicken cordon bleu seasoning usually consists of Kosher salt, black pepper, and garlic powder, by using salted butter in conjunction with Dijon, they are easily omitted and not missed.
- Ritz Crackers – crushed, they add a buttery freshness when toasted with crumbs from a single slice of bread and a small amount of olive oil.
- Heavy Cream – just a little lessens the sharpness of the Dijon in the creamy sauce used to finish the baked chicken.
- Fresh Thyme – optional, but really bumps this recipe from great to simply outstanding.
See recipe card below for a full list of ingredients and measurements.
Variations on Chicken Cordon Bleu Roll-Ups
If you are keen to substitute a few of the main ingredients such as the type of cheese or the breadcrumbs, consider using slices of Monterey Jack or a panko and parmesan combination omitting the Ritz altogether. I’ve been known to sneak fresh whole spinach leaves into the roll-ups just by layering them along with the ham and cheese.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Swiss cheese is the most commonly used cheese in chicken cordon bleu, but other cheeses like Gruyere or provolone can also be used.
Chicken cordon bleu is not the healthiest dish, as it is usually breaded and fried, but you can opt to bake it instead, making a healthier version of the dish.
Yes, you can make a turkey cordon bleu by using turkey breast instead of chicken breast.
How to Make Chicken Cordon Bleu Roll-Ups
Below are step-by-step instructions with images. If you are a seasoned home cook, feel free to skip on down to the recipe card 🙂
Prepare the Ritz Breadcrumbs and Dijon Butter
Step 1. Preheat your oven to 400°F and line a large sheet pan with parchment paper. Next, grease a baking dish with cooking spray or a tablespoon of butter. Set that aside. In a food processor, pulse one slice of bread and 12 to 15 Ritz crackers until finely ground. Add 1 tablespoon of olive oil and pulse 2 to 3 times to mix in the oil.
Step 2. Spread this mixture evenly on the prepared pan and bake for 2 to 3 minutes once the oven is fully heated. Remove the pan, stir the mixture to expose any untoasted crumbs, and return it to the oven for an additional 1 to 2 minutes. Stay close to the oven while the mixture is toasting, as it can burn quickly if not watched carefully. Remove the breadcrumbs to a shallow bowl and set aside.
Step 3. Melt 6 tablespoons of salted butter over low heat. To the melted butter, add in 2 tablespoons of a high-quality Dijon mustard. Remove to a heat-proof surface such as a wooden cutting board. The next step requires arm power, so I find having a surface to leverage against helps.
Step 4. Briskly whisk the butter and Dijon together until the mixture appears cohesive, non-streaky, and emulsified. Scrape half of the Dijon butter into a shallow bowl. Set the saucepan with remaining Dijon butter aside.
Assemble the Cordon Bleu Roll Ups
Step 5. Lay the cutlets out onto a flat, clean surface. I like to work atop plastic wrap smoothed out on my counter. Top each cutlet first with a slice of smoked ham, then with a slice of the Jarlsberg Swiss. Roll into a bundle, taking care to ‘tuck in the sides’ as best you can as you roll. roll each assembled uncoated cordon bleu cutlet in plastic wrap, then twist the ends. Refrigerate for 30 minutes and up to 2 days.
Step 6. Dip each chicken bundle in the Dijon butter, and then in the Ritz cracker breadcrumbs, turning to coat all surfaces and the ends very well. As you complete each cordon bleu bundle, place it into the prepared baking dish and move onto the next.
Step 7. Bake the roll ups in the 400°F oven for 25 to 30 minutes until the chicken is golden brown and the juices run clear. I use a digital thermometer to look for an internal temperature of 165°F to be sure.
Step 8. While the chicken rolls bake, place the Dijon butter you set aside over medium-low heat. Whisk in 2 tablespoons of heavy cream while heating slowly through. Plate the cordon bleu’s, scatter with a teaspoon of fresh thyme leaves if desired and drizzle a stream of the creamy Dijon butter sauce over top each.
How to Serve Cordon Bleu’s
Serve these over a bead of rice, orzo pasta, or fluffy mashed potatoes so that any cheese melt or loose bits of the Ritz coating are scooped up on your fork when you go in! Since I am a sucker for Brussels sprouts, I typically offer these as my veg of choice. When making for company, I go char-grilled Rustic Bread slices and Endive and Apple Salad all the way.
Wine Pairings
Pair this dish with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc.
Beer Pairings
Try this recipe with a crisp lager or pilsner for a refreshing complement to the rich flavors of the chicken and ham.
How to Store and Reheat
If you end up with leftovers, just place into an airtight container with a lid and refrigerate. Leftovers may be enjoyed cold or reheated. Reheat leftovers gently by placing them in a baking dish and warming in the oven at 350°F or use the microwave for quicker results.
How to Freeze
These are make-ahead and freezer-friendly! Roll each assembled uncoated cordon bleu bundle in plastic wrap, then twist the ends. Place each wrapped bundle into a freezer-safe bag and freeze up to 3 months. Thaw in the refrigerator overnight, then follow the recipe card to dip, coat, and bake.
More Weeknight Chicken Dishes to Love!
After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.
Chicken Cordon Bleu Roll Ups
Equipment
- 1 sheet parchment paper
Ingredients
- 2 large chicken breasts halved lengthwise, pounded to even 1/4 to 1/2-inch thickness
- 4 slices smoked deli ham
- 4 slices Jarlsberg Swiss
- 7 tablespoons salted butter divided
- 2 tablespoons Dijon mustard
- 12 to 15 Ritz crackers
- 1 slice bread I use day old whole grain bread
- 1 tablespoons olive oil
- 2 tablespoons heavy cream
- 4 teaspoons fresh thyme optional but really enhances this final dish
Instructions
- Preheat your oven to 400°F and prepare a large sheet pan with parchment paper. Grease a baking dish with 1 tablespoon of the butter or use cooking spray. In a food processor, combine one slice of torn bread and 12 to 15 Ritz crackers, pulsing until finely ground. Mix in 1 tablespoon of olive oil with 2 to 3 quick pulses.12 to 15 Ritz crackers, 1 slice bread, 1 tablespoons olive oil
- Spread the mixture on the prepared pan and bake for 2 to 3 minutes once the oven reaches 400°F. Remove, stir to expose untoasted crumbs, and bake for another 1 to 2 minutes. Watch closely to avoid burning. Transfer the toasted breadcrumbs to a shallow bowl and set aside.
- Melt 6 tablespoons of the butter over low heat, then stir in 2 tablespoons of high-quality Dijon mustard. Move to a heat-proof surface like a wooden cutting board. Whisk the butter and Dijon mustard vigorously until the mixture is cohesive, non-streaky, and emulsified. Transfer half of the Dijon butter to a shallow bowl and set aside the remaining half in the saucepan.7 tablespoons salted butter, 2 tablespoons Dijon mustard
- Place the cutlets on a flat, clean surface. Top each cutlet with a slice of smoked ham and a slice of Jarlsberg Swiss cheese. Roll them into bundles, tucking in the sides as you go. Roll each assembled uncoated cordon bleu cutlet in plastic wrap, then twist the ends. Refrigerate for 30 minutes.2 large chicken breasts, 4 slices smoked deli ham, 4 slices Jarlsberg Swiss
- Next, coat each chicken bundle in the Dijon butter, then thoroughly with the Ritz cracker breadcrumbs, covering all surfaces including the ends. Place each finished bundle in the prepared baking dish before starting the next.
- Bake the roll-ups at 400°F for 25 to 30 minutes until golden brown and the juices run clear. Check for an internal temperature of 165°F with a digital thermometer to ensure doneness.
- While the chicken rolls bake, reheat the reserved Dijon butter on medium-low heat, whisking in 2 tablespoons of heavy cream until warm. Plate the cordon bleus, top with 1 teaspoon each fresh thyme leaves if desired, and drizzle with the creamy Dijon butter sauce.2 tablespoons heavy cream, 4 teaspoons fresh thyme
Notes
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.