The first time I made Chicken Blue Ribbon it felt like a weeknight miracle: simple pantry ingredients turned into something that tasted company-worthy.
It’s basically homey Cordon Bleu energy without the fuss, perfect for those evenings when you want comfort with a little flair.
This version crisps up golden, hides melty Swiss inside, and finishes under a blanket of cheese sauce for a truly indulgent bite.
Why You’ll Love This Recipe
- Hands-on technique that rewards a little prep with big flavor payoff.
- Kid-friendly and elegant enough to serve guests.
- Minimal, familiar pantry ingredients—no obscure items required.
- Fast searing + oven finish keeps the chicken juicy and the outside crisp.
- Sauce adds comfort and visual wow without extra steps.
The texture is a joyful contrast: a lightly crisp breadcrumb exterior gives way to tender, evenly cooked chicken.
Inside, the ham and Swiss deliver a salty, creamy pocket that pairs perfectly with the velvety Swiss cheese sauce on top.
Every forkful has crunchy, meaty, and gooey notes which makes it endlessly satisfying.
“Made this for Sunday dinner and my family fought over the last roll—rich, comforting, and so easy. Five stars!” — Sarah L., reader
Key Ingredients
Chicken breasts
Choose boneless, skinless breasts that are similar in size so they cook evenly.
If they’re large, cut them in half horizontally or butterfly them before pounding for consistent thickness.
Swiss cheese (slices and Swiss cheese sauce)
Slices give long, melty ribbons inside the roll; a good-quality Swiss like Emmental or Jarlsberg melts predictably.
The Swiss cheese sauce is the finishing touch — use a jarred sauce you trust or make a simple béchamel with grated Swiss for a richer finish.
Ham
Classic deli ham works fine, but a smoked ham slice adds a subtle depth.
Choose thin slices that fold easily without needing to be trimmed.
Breadcrumbs
Panko gives extra crunch and a lighter crust, while traditional breadcrumbs give a denser coating.
If you want deeper color, toast Panko lightly in the skillet before coating the chicken.
Full ingredients list:
- 4 chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs
- 1 cup Swiss cheese sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Step-by-Step Instructions
Step 1: Preheat and prep the chicken
Preheat the oven to 375°F (190°C).
Place the breasts between two sheets of plastic wrap and pound to about 1/2 inch thickness using a meat mallet or rolling pin.
Even thickness is critical so each roll cooks through at the same time.
Pro Tip: Pound gently from the center outward so the edges thin evenly; you’ll know it’s ready when each breast lies flat and is roughly uniform in thickness.
Step 2: Assemble the rolls
Lay each flattened breast flat, season with salt and pepper, then place a slice of ham and a slice of Swiss cheese on top.
Starting from one narrow end, roll the breast tightly to encase the ham and cheese; use toothpicks to secure if the seam won’t stay closed.
Tightly rolled chicken holds together in the pan and bakes more neatly.
Pro Tip: If you’re using thicker ham, fold it to match the breast size; loose banana-like rolls tend to unwind when searing.
Step 3: Breading station
Set out three shallow bowls: flour in the first, beaten eggs seasoned with a little salt in the second, and breadcrumbs in the third.
Dredge each chicken roll lightly in flour, shake off excess, dip fully in the egg, then press into the breadcrumbs until well coated.
A good, even coating prevents sauce from making the crust soggy.
Pro Tip: Wet your hands slightly when handling breadcrumbs to press them on more firmly; this helps create a durable crust.
Step 4: Brown in the skillet
Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
Add the rolls seam-side down and brown on all sides; rotate carefully so each side gets a golden crust, about 2–3 minutes per side.
Browning adds flavor through caramelization and locks in juices before the oven.
Pro Tip: Don’t overcrowd the pan; give each roll a little room so the crust browns instead of steaming.
Step 5: Sauce and bake
Transfer the browned rolls to a baking dish and pour 1 cup of Swiss cheese sauce over them.
If you like extra crispness, sprinkle any remaining breadcrumbs lightly over the sauce for a crunchy top.
Bake at 375°F (190°C) for 25–30 minutes until the chicken reaches 165°F (74°C) and the cheese is bubbly.
Pro Tip: Use an instant-read thermometer at the center of the thickest roll to avoid overcooking; look for juices that run clear when pierced.
Step 6: Rest and serve
Remove from the oven and let the rolls rest for 5 minutes before removing toothpicks and slicing.
Serve with simple sides like steamed vegetables or mashed potatoes to soak up the sauce.
Resting lets the juices redistribute so each slice stays moist.
Pro Tip: Slice across the roll into medallions for elegant plating and to show the ham-and-cheese spiral.
Expert Tips for Success
- Temperature control matters. Always pound chicken to uniform thickness and let it sit briefly at room temperature while you preheat the oven. Cold chicken takes longer to cook and can dry out the exterior while the interior catches up.
- Invest in a good instant-read thermometer. It removes the guesswork—165°F (74°C) is the safe internal temperature for chicken, but remove from the oven when the thermometer first hits that number to avoid carryover overcooking.
- Choose your breadcrumbs based on desired texture. Panko produces a flaky, airy crunch, while regular breadcrumbs make a tighter, more uniform crust. For golden color and extra flavor, toast panko lightly in the pan for a minute before coating.
- Use toothpicks strategically. Insert toothpicks through the seam and into the center where the roll might separate. Remember to remove them before serving or at least warn guests.
- Watch your skillet heat. Too-hot oil will burn the breadcrumbs; medium heat gives a consistent browning. If your pan smokes, reduce the heat and wipe out any burnt crumbs before continuing.
- Swiss sauce shortcuts and homemade options. A good store-bought Swiss cheese sauce saves time; for a tastier homemade option, make a simple béchamel (butter, flour, milk) and melt grated Swiss into it, seasoning with a pinch of nutmeg.
- Make ahead components. You can assemble and bread the rolls a day ahead, cover tightly, and refrigerate. Sear and bake just before serving for the best texture.
- Keep the skinless idea consistent. This recipe assumes boneless, skinless breasts for easy rolling. If you prefer skin-on, adjust searing times and be prepared for uneven rolling.
- Avoid soggy bottoms. If your sauce is particularly thin, spoon a small amount into the dish first, then place the rolls on a wire rack set over the dish for an airier bake. Pour the remaining sauce on top at the end.
- Flavor lifts: add a thin smear of Dijon mustard or a sprinkle of finely chopped fresh herbs (thyme, tarragon) under the ham for an aromatic boost that complements the Swiss.
Storage & Freezing
Fridge: Cool completely, then store in an airtight container for up to 3 days.
If you’ve sliced the rolls, separate layers with parchment to prevent sticking.
Freezer: For long-term storage, wrap each roll tightly in plastic wrap then aluminum foil and place in a freezer bag.
Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Oven reheating preserves texture best.
Preheat to 325°F (160°C), place rolls in a baking dish, cover loosely with foil, and heat 15–25 minutes until warmed through.
For a crisped crust, remove the foil for the last 5–7 minutes or finish under the broiler for a minute—watch closely.
Variations & Substitutions
Smoked ham and Gruyère: Swap the Swiss for Gruyère and use smoked ham for a nuttier, slightly more complex bite.
The Gruyère melts beautifully and the smokiness complements the creamy sauce.
Prosciutto and fontina: Use thin prosciutto instead of ham for an Italian twist, and switch the sauce to a light fontina cream for a silkier profile.
Prosciutto’s salt and delicate texture make the roll feel more refined without much extra effort.
Panko + herb crust: Mix panko with finely chopped parsley, lemon zest, and a pinch of garlic powder before coating for a brighter, herb-scented crust.
This is especially good if you’re pairing the dish with lemon-y sides.
Low-carb swap: Omit breadcrumbs and use a thin almond flour coating or crushed pork rinds for a low-carb crust.
Be mindful the crust will brown differently; watch closely while searing.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work well and have more forgiving fat content which keeps them moist. Pound them to an even thickness and reduce baking time slightly if they’re smaller. Use the same internal temperature target.
Q: How do I prevent the cheese from leaking out while rolling?
A: Keep the cheese slices narrow enough to fit inside the breast and roll tightly. Chilling the assembled rolls for 15–20 minutes before breading can help the cheese firm up and reduce leakage during searing.
Q: Is it okay to bake without searing first?
A: You can skip searing, but you’ll lose the extra caramelized flavor and the crust may be paler and softer. If you’re short on time, increase oven temperature slightly and watch closely to avoid overcooking.
Q: Can I make this ahead for a dinner party?
A: Absolutely. Assemble and bread the rolls up to 24 hours in advance and keep them refrigerated. Sear and bake just before serving for the best texture and freshness.
Q: What should I serve with Chicken Blue Ribbon?
A: Classic pairings include mashed potatoes, buttered noodles, roasted green beans, or a crisp salad to cut the richness. Choose a side that soaks up the cheese sauce for maximum enjoyment.
Final Thoughts
Chicken Blue Ribbon strikes a perfect balance between comfort and elegance, and it’s easier than it looks.
If you tried this recipe, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
For a slightly different technique or inspiration, I like this Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch guide.
If you want a glossy, step-by-step gallery for a similar classic, check the Chicken Cordon Bleu Recipe from The Pioneer Woman.
For a no-fuss, recipe-tested approach, this Chicken Cordon Bleu – RecipeTin Eats version is a great reference.
Chicken Blue Ribbon
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless and skinless, pounded to uniform thickness.
- 4 slices ham Thin slices for easy folding.
- 4 slices Swiss cheese Use a good quality Swiss like Emmental or Jarlsberg.
- 1 cup breadcrumbs Panko for extra crunch is recommended.
- 1/2 cup flour For dredging.
- 2 pieces eggs Beaten and seasoned with salt.
- 1 cup Swiss cheese sauce Jarred or homemade béchamel with Swiss.
- 2 tablespoons olive oil For browning the rolls.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Place the breasts between two sheets of plastic wrap and pound to about 1/2 inch thickness.
Assemble the rolls
- Lay each flattened breast flat, season with salt and pepper, then place a slice of ham and a slice of Swiss cheese on top.
- Starting from one narrow end, roll the breast tightly and secure with toothpicks.
Breading station
- Set out three shallow bowls with flour, beaten eggs, and breadcrumbs.
- Dredge each chicken roll in flour, dip in egg, then coat in breadcrumbs.
Brown in the skillet
- Heat olive oil in a large skillet over medium heat. Add the rolls seam-side down and brown on all sides.
Sauce and bake
- Transfer browned rolls to a baking dish, pour Swiss cheese sauce over them, and bake for 25–30 minutes until cooked through.
Rest and serve
- Let the rolls rest for 5 minutes, remove toothpicks, and slice before serving.
