Easy Chicken Cordon Blue Roll-ups

Easy Chicken Cordon Blue Roll-ups

Easy chicken cordon blue roll-ups baked with layers of gooey Swiss cheese and salty ham inside with a crispy breadcrumb coating.

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.

Easy Chicken Cordon Bleu Roll-ups
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4 servings
Baked Chicken Cordon blue roll-ups with layers of gooey Swiss cheese and salty ham plus a crispy breadcrumb coating.
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon coarse or Dijon mustard
  • sea salt and fresh black pepper
  • ½ cup seasoned bread crumbs
  • ½ cup panko crumbs
  • ½ cup all-purpose flour
  • 4 chicken cutlets, ¼-inch thick
  • 4 slices deli ham (sliced on the thick side)
  • 4 slices deli Swiss cheese (sliced on the thick side)
  • toothpicks
  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.
Serving size: 1 chicken roll-up
©Copyright 2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Easy Chicken Cordon Blue Roll-ups -  baked with layers of gooey Swiss cheese and salty ham and a crispy breadcrumb coating. cinnamonspiceandeverythingnice.com

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  1. Nannette says

    Can I make these a day or two ahead of time, then bake them when I’m ready to serve dinner?

  2. Janie says

    These will make it to the dinner table this week for sure! Thank you for another wonderful recipe! I already make your cauliflower bites recipe about once a week!

  3. Linda says

    I have had chicken cordon bleu in restaraunts and it had a sauce. Any idea on what sauce that would be? I would love to be able to make this. Thanks

  4. Jillian says

    In the oven right now! I had chicken breasts I needed to cook and no creative ideas, so I checked my faithful Pinterest food board…and found this! I had everything (just subbed mozza for the swiss, I’m sure it will be passable :) so I jumped to action and it’s starting to smell REALLY spectacular! Thanks :)

  5. Marsha Putnam says

    Looks delish! On my way to the grocery store right now to pick up the ingredients…thanks

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