A simple take on classic chicken cordon bleu, these ham & cheese chicken roll ups are quickly pan fried and oven baked for a light & healthy weeknight meal.
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Ham & Swiss Chicken Roll Ups
Growing up, one of my favorite meals was chicken cordon bleu. My mom only made it for special occasions, so it was a rare treat. Maybe it was the French sounding name, or that I had to watch out for toothpicks, but something about the meal always made miniature me feel like an adult.
For a lighter take on this classic dish, I use lean, thin sliced chicken and skip the bread crumbs. Baked rather than pan fried, these ham and swiss chicken roll-ups stay moist and flavorful from oven to plate. Make some up for a healthy dinner anytime of the week, and enjoy a little taste of decadence.
Oven Baked Ham & Swiss Chicken Roll Ups
A simple take on classic chicken cordon bleu, these ham & cheese chicken roll ups are quickly pan fried and oven baked for a light healthy meal perfect for any night of the week.
- 1 pound thin sliced chicken breasts (4 cutlets)
- ½ pound black forest ham, sliced thin
- ¼ pound baby swiss cheese, sliced thin
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1/3 cup all purpose flour
- 1 tablespoon unsalted butter
- 4 toothpicks
Heat the oven to 350 degrees F and line a baking sheet foil.
Rinse and pat the chicken breasts dry with paper towels. Using a mallet or meat tenderizer, lightly pound out the chicken breasts until they are 1/4th inch thick.
Lay the chicken out flat on the cutting board with the smoothiest side down. Sprinkle each with 1 teaspoon each salt and pepper, then layer each evenly with the swiss cheese (one or two slices each), then a thin layer of the ham. Fold the cheese and ham if needed to keep it inside the boarders of the chicken breast.
Starting at whichever end is narrower, carefully roll the first chicken breast up tightly, keeping as much ham and swiss inside as possible. Secure the roll with a toothpick, and then repeat with the remaining pieces of chicken.
In a low bowl or plate, whisk together the remaining salt and pepper with the flour. Roll each of the secured bundles of chicken in the mixture so that they are lightly coated. Set aside.
Melt the butter in a large skillet over medium high heat. Sear the chicken on each side so that they are nicely browned, but not cooked through (about 1 minute per side). Transfer the chicken roll ups to the baking sheet and bake in the oven for 15-20 minutes, until cooked through. Some of the cheese might leak out, but that’s okay! Serve warm with a salad or side of vegetables.
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