Chicken Cordon Bleu Roll Ups

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Chicken Cordon Bleu Roll Ups feature boneless skinless chicken breasts that are rolled up with Swiss cheese and ham, then coated in a Dijon butter and Ritz cracker breadcrumbs, and baked to perfection!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $2.68 per serving

Equipment

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

Make Ahead - roll each assembled uncoated cordon bleu cutlet in plastic wrap, then twist the ends. Refrigerate until ready to assemble, and up to 2 days.

Store leftovers - in an airtight container in the refrigerator. Enjoy them cold or reheat gently in a baking dish at 350°F or microwave on low until heated through, about 1 1/2 minutes.

To Freeze - 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.

Nutrition