Crunchy Chicken Roll-Up Delight

Turn an ordinary chicken breast into a standout entrée with this breaded chicken recipe stuffed with melty Swiss cheese and savory ham. Each roll is coated in crispy breadcrumbs and finished with a rich Dijon-Parmesan sauce. It is the kind of meal that feels both restaurant-worthy and surprisingly easy to pull off at home. I love making this when I want to impress guests or treat the family to something special on a quiet night in.

I first brought out this dish for a holiday get-together and it disappeared in minutes. Now it is my go-to for birthdays or anytime someone asks for the good chicken dinner.

Ingredients

• Chicken breasts: chilled and fresh pick ones that are plump and evenly sized for easier rolling this helps them cook uniformly
• Thinly sliced ham: choose high-quality deli ham with good marbling for extra flavor
• Swiss cheese slices: use real Swiss instead of pre-packaged for best melt and taste look for slices with even holes
• Garlic powder and onion powder: round out the seasoning avoid blends with additives
• Fine sea salt and black pepper: for proper seasoning use freshly cracked black pepper for aroma
• All purpose flour: at room temperature for dredging smooth texture works best
• Large eggs: gently whisked let them stand out at room temp for even coating
• Panko breadcrumbs: for super crunch choose a fresh brand with no stale odor
• Butter: for the sauce unsalted lets you control the seasoning
• Minced fresh garlic: for the sauce pick firm cloves for best flavor
• Whole milk: for creaminess get it as fresh as possible for a rich taste
• Dijon mustard: adds tanginess use a brand you love for bolder flavor
• Parmesan: freshly grated makes a difference in the sauce look for whole blocks to grate at home

Step-by-Step Instructions

Prepare the Chicken:

Lay each breast between two sheets of plastic wrap and gently pound to a half inch thickness. Be sure to keep them cold as you work. Season both sides thoroughly with the spice mix this makes every bite flavorful later.

Stuff and Roll:

Lay out the chicken smooth side down. Place four slices of Swiss cheese over each piece then layer two to three slices of ham on top. Starting at the thinner end roll tightly making sure to tuck in the cheese and ham. Secure the ends with plastic wrap and twist these rolls gently so they hold their shape. Chill the rolls for at least thirty minutes in the fridge to keep them firm.

Coat the Rolls:

Place flour seasoned with a bit of salt and pepper in one shallow bowl beaten eggs in another and panko breadcrumbs in a third. Dredge each chicken roll in flour shaking off the excess. Dip into the eggs coating every surface. Press into the panko to cover completely. For an extra crispy crust repeat egg and panko step again. Let the coated rolls sit a few minutes to set the crust.

Fry to Perfection:

Fill a large skillet with oil about one inch deep and heat to three hundred twenty five degrees Fahrenheit. Gently lower each roll into the oil and cook five to six minutes per side until deeply golden and crisp. Check that the internal temperature of the chicken reaches at least one hundred sixty five degrees Fahrenheit so the cheese melts and the chicken is safe.

Make the Dijon Parmesan Sauce:

In a saucepan melt the butter over medium heat. Add minced garlic and stir for thirty seconds until fragrant. Add flour and cook stirring constantly until it forms a light roux about two minutes. Slowly whisk in the milk and keep stirring until the mixture thickens and bubbles slightly. Take off the heat and stir in the Dijon and Parmesan until smooth and creamy. Taste and adjust salt if needed.

Serve and Enjoy:

Slice each roll on the bias top with warm sauce and sprinkle with fresh parsley if you like.

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My favorite part is slicing into that golden crust and watching the steam escape with gooey cheese inside. My kids race to the table when this is on the menu and it never fails to bring everyone together at dinner.

Storage tips

To store leftovers let the rolls cool then transfer to an airtight container and refrigerate for up to three days. When reheating lay in a baking dish and cover lightly with foil to keep the chicken moist. Warm in a three hundred fifty degree oven until heated through and bubbling inside. Avoid microwaving if possible to keep the crust crispy.

Ingredient substitutions

You can swap out Swiss for Gruyere or Havarti if that is what you have on hand. Smoked turkey or cooked bacon work well in place of ham. For the coating regular breadcrumbs can be used but panko really delivers the best crunch. If dairy is a concern a mild vegan cheese and non-dairy milk will work in both filling and sauce in a pinch.

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Serving suggestions

Plate the sliced rolls over creamy mashed potatoes or fluffy rice to soak up the sauce. A simple green salad or steamed broccoli goes great alongside for freshness. Add a wedge of lemon for a little zip right before serving.

Cultural context

This dish echoes classic chicken cordon bleu which has roots in both French and Swiss cooking thanks to the cheese and ham combination. Breaded chicken with a creamy sauce recalls bistro comfort food elevated with careful technique and flavor.

Recipe FAQs

→ Why chill the chicken rolls before cooking?

Chilling helps the rolls keep their shape during cooking and prevents the cheese and ham from spilling out.

→ Can these rolls be baked instead of fried?

Yes, baking at 375°F for 25-30 minutes creates a golden crust with less oil, offering a delicious alternative.

→ How do I prevent the cheese from escaping while cooking?

Ensure the rolls are tightly rolled and edges sealed well, and chill before cooking to help set the filling.

→ What helps keep the breading from falling off?

Patting the chicken dry before coating and applying flour, egg, then panko in sequence helps the crust stick firmly.

→ Can the creamy sauce be prepared in advance?

Yes, the sauce can be made up to two days ahead and gently reheated, thinning with milk if it thickens too much.