Chicken Cordon Bleu Roll-ups

Chicken Cordon blue roll-ups have layers of gooey swiss cheese and salty ham inside with a crispy breadcrumb coating on the outside.

They give off the impression of possibly being difficult to make but aren’t. Not one bit.

Chicken cutlets – chicken breasts pounded thin with a meat mallet – are rolled up with deli-sliced ham and swiss cheese. To seal in the juicy, tender chicken the roulades get dipped in egg and dredged in bread crumbs before baking.

You can serve them whole or cut them into slices for a nice presentation.

The leftovers make the best sandwiches. If there are any leftovers. With oozing swiss cheese and sweet ham peppering every bite they won’t last long around hungry mouths.

Chicken Cordon Bleu Roll-ups

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1 chicken roll-up

Chicken Cordon Bleu Roll-ups

Chicken Cordon blue roll-ups have layers of gooey swiss cheese and salty ham inside them with a crispy outer breadcrumb coating.


2 eggs
2 tablespoons milk
1 tablespoon coarse or Dijon mustard
sea salt and fresh black pepper
1/2 cup seasoned bread crumbs
1/2 cup panko crumbs
1/2 cup all-purpose flour
4 chicken cutlets, 1/4-inch thick
4 slices deli ham (sliced on the thick side)
4 slices deli Swiss cheese (sliced on the thick side)


  1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
  2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
  3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
  4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.


  1. Cassi says

    These were served as an appetizer at a restaurant I worked at many years ago. Looks to be the same recipe, they served them with honey mustard sauce. Seems like they did a french dip version as well with horseradish. Yum. I’ll definitely be making them.

  2. Heather says

    Can a cook sheet be used instead of a roasting pan? I don’t have a roasting pan and my pots are only oven safe up to 350 degrees.

  3. Chris says

    I made this but added a dollop of whipped cream cheese and used pepper jack instead of swiss. They were great!

  4. Victoria says

    I wonder would they still taste good with Italian bread crumbs, does anyone know? Im planning on maing these tomorrow and I’ve already purchased the Italian bread crumbs and I’m thinking about using them.

    • kaye says

      i have made this recipe for more years than i like to admit to.i change up my coating for the chicken rolls. i have used plain bread crunbs, italian spicey bread crumbs, panko crumbs,and the mixture of thee flour and panko mixed together.

    • Reeni says

      Hi Geraldine! Panko crumbs are Japenese bread crumbs – you may be able to find them in the Asian section of your market. If not, any type of bread crumb will work here.

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