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Baked Creamy Chicken Cordon Bleu Roll-Ups

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These baked creamy chicken cordon bleu roll-ups feature tender chicken breasts layered with savory ham and Swiss cheese, rolled up, breaded, and baked to golden perfection with a creamy Dijon sauce. It’s a comforting, crowd-pleasing dinner that’s easy enough for weeknights but impressive enough for guests.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts (or 5–6 smaller pieces), pounded thin
  • 8 slices deli ham (about 4 oz)
  • 8 slices Swiss cheese (about 4 oz)
  • 1/2 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 1 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1/2 teaspoon paprika (optional)
  • 2 tablespoons olive oil or melted butter (for drizzling or spraying)
  • 2 tablespoons unsalted butter (for sauce)
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 cup whole milk (for sauce)
  • 1/2 cup chicken broth (for sauce)
  • 2 tablespoons Dijon mustard (for sauce)
  • 2 tablespoons grated Parmesan cheese (for sauce)
  • Salt and pepper, to taste (for sauce)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
  2. Lay each chicken breast between two sheets of parchment or plastic wrap. Pound to about 1/4 inch thick.
  3. Pat chicken dry. Lay flat and layer 1-2 slices of ham and 1-2 slices of Swiss cheese on each piece. Season with salt and pepper.
  4. Roll up each chicken breast tightly, starting at the short end. Secure with toothpicks if needed. Place seam-side down.
  5. Set up a breading station: one bowl with 1/2 cup flour, one with 2 beaten eggs, and one with 1 cup panko, 1/3 cup Parmesan, 1/2 tsp paprika, salt, and pepper.
  6. Dredge each roll-up in flour, dip in egg, then coat in the panko mixture. Press gently to adhere.
  7. Place roll-ups seam-side down in the prepared baking dish. Drizzle or spray tops with 2 tbsp olive oil or melted butter.
  8. Bake uncovered for 25-30 minutes, until golden and chicken reaches 165°F (74°C). Tent with foil if browning too quickly.
  9. While baking, make the sauce: Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute. Gradually whisk in 1 cup milk and 1/2 cup chicken broth. Simmer until thickened, 3-5 minutes.
  10. Stir in 2 tbsp Dijon mustard, 2 tbsp Parmesan, salt, and pepper. Adjust seasoning and thin with more milk if needed.
  11. Let roll-ups rest 3-5 minutes after baking. Serve with creamy Dijon sauce spooned over the top. Garnish with chopped parsley if desired.

Notes

For gluten-free, use GF flour and breadcrumbs. For dairy-free, use vegan cheese and plant-based milk. Don’t overstuff the roll-ups to prevent bursting. Make the sauce ahead for convenience. Freeze unbaked, breaded roll-ups for meal prep. Let roll-ups rest before slicing for best results.

Nutrition

Keywords: chicken cordon bleu, baked chicken roll-ups, creamy Dijon sauce, easy dinner, comfort food, family meal, weeknight dinner, chicken recipes

Find it online: https://blairrecipes.com/baked-creamy-chicken-cordon-bleu-roll-ups-recipe-easy-dinner-idea/