Chicken Blue Ribbon
A delightful twist on the classic Cordon Bleu, featuring juicy chicken breasts stuffed with ham and Swiss cheese, coated in crispy breadcrumbs, and topped with a creamy Swiss cheese sauce.
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.
Notes
For added flavor, consider using Dijon mustard or fresh herbs with the ham. Components can be made ahead and assembled just before cooking.