These Ham & Cheese Chicken Rolls are a comforting classic that transforms simple chicken breasts into an elegant main course. Thinly pounded chicken is filled with slices of tender ham and gooey Swiss cheese, then rolled tightly to seal in the flavors. The exterior gets a crisp, golden-brown crunch from a light breading of flour, egg, and breadcrumbs, while the inside remains juicy and flavorful. Pan-fried and then gently simmered under a lid, this method ensures the chicken cooks through perfectly without drying out. It’s a versatile dish that feels special enough for a date night dinner but is simple enough for a busy weeknight. Serve with mashed potatoes or a fresh green salad for a complete meal.
Ham & Cheese Chicken Rolls
Description
These Ham & Cheese Chicken Rolls are a comforting classic that transforms simple chicken breasts into an elegant main course. Thinly pounded chicken is filled with slices of tender ham and gooey Swiss cheese, then rolled tightly to seal in the flavors. The exterior gets a crisp, golden-brown crunch from a light breading of flour, egg, and breadcrumbs, while the inside remains juicy and flavorful. Pan-fried and then gently simmered under a lid, this method ensures the chicken cooks through perfectly without drying out. It&# 226;ÂÂs a versatile dish that feels special enough for a date night dinner but is simple enough for a busy weeknight. Serve with mashed potatoes or a fresh green salad for a complete meal.Ingredients
Directions
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Place chicken breasts between sheets of plastic wrap or waxed paper and pound until they are about 1/4 inch thick.
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Lay one slice of ham on top of each flattened chicken breast, followed by one slice of thin Swiss cheese.
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Starting from the wide end, roll the chicken up tightly to enclose the filling.
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Secure each roll with a few toothpicks or tie with kitchen twine to prevent unraveling during cooking.
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In a shallow bowl, mix together the flour, salt, black pepper, and optional lemon pepper.
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In another shallow bowl, beat the egg lightly. Place the bread crumbs in a third bowl.
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Dredge each chicken roll in the flour mixture, shaking off any excess.
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Dip the floured roll into the beaten egg, ensuring it is fully coated.
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Roll the egg-coated chicken in the bread crumbs until evenly covered.
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Heat the canola oil in a heavy 10-inch skillet over medium-high heat.
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Carefully place the chicken rolls in the hot oil, seam-side down, ensuring they are not crowded.
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Sauté for about 10 minutes, turning occasionally with tongs, until all sides are golden brown.
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Add 2 tablespoons of water or chicken broth to the pan and immediately cover with a tight-fitting lid.
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Reduce heat to low and let the chicken simmer gently for 10 to 15 minutes, or until cooked through.
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Remove the rolls from the pan and let them rest for 3 to 4 minutes before serving.
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Carefully remove toothpicks or twine and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to retain moisture.
Substitutions: You can use prosciutto or Canadian bacon instead of ham. Gruyère or Fontina cheese are excellent alternatives to Swiss. For a gluten-free option, use almond flour or gluten-free breadcrumbs.
Tips: Ensure the chicken is pounded evenly to cook uniformly. Do not skip the resting step, as it allows the juices to redistribute and the cheese to set slightly for easier slicing.
Safety: Always check that the internal temperature of the chicken reaches 165ðF (74ðC) before serving. Remove all toothpicks or twine before eating.
