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.