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Per serving
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- 1
Heat the oven
Preheat your oven to 350°F and give an 8-inch square baking dish a light coat of cooking spray.
- 2
Make the buttery broth dip
Melt the butter in a small microwave-safe bowl, about 45 seconds. Stir in the chicken broth and the minced garlic clove.
- 3
Mix the crumb coating
In a separate shallow bowl, stir together the breadcrumbs, grated Parmesan, and paprika.
- 4
Pound the chicken thin
Lay each chicken breast between two sheets of wax paper or plastic wrap and pound with a meat mallet or rolling pin, working from the center out, until an even 1/2 inch thick.
- 5
Fill and roll
Sprinkle the inside of each breast lightly with salt, pepper, and oregano. Lay a slice of deli ham on top and add 2 tablespoons of shredded Swiss cheese. Roll each one up jelly-roll style.
- 6
Bread the roll-ups
Dip each roll first in the buttery broth, then in the crumb mixture, pressing so the crumbs stick. Set them seam side down in the baking dish. Pour any leftover broth around the chicken and scatter the extra crumbs over the top.
- 7
Bake until golden
Bake at 350°F for 35 minutes, or until the chicken is cooked through and the coating is golden. Spoon the pan juices over the top before serving.
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Golden Baked Chicken Cordon Bleu Roll-Ups
Created by: HomeCooking
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup chicken broth
- 1 garlic clove
- 1/2 cup plain breadcrumbs
- 1 tbsp Parmesan cheese
- 1 tsp paprika
- 4 boneless skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 4 deli ham
- 1/2 cup Swiss cheese
Instructions
- Heat the ovenPreheat your oven to 350°F and give an 8-inch square baking dish a light coat of cooking spray.
- Make the buttery broth dipMelt the butter in a small microwave-safe bowl, about 45 seconds. Stir in the chicken broth and the minced garlic clove.
- Mix the crumb coatingIn a separate shallow bowl, stir together the breadcrumbs, grated Parmesan, and paprika.
- Pound the chicken thinLay each chicken breast between two sheets of wax paper or plastic wrap and pound with a meat mallet or rolling pin, working from the center out, until an even 1/2 inch thick.
- Fill and rollSprinkle the inside of each breast lightly with salt, pepper, and oregano. Lay a slice of deli ham on top and add 2 tablespoons of shredded Swiss cheese. Roll each one up jelly-roll style.
- Bread the roll-upsDip each roll first in the buttery broth, then in the crumb mixture, pressing so the crumbs stick. Set them seam side down in the baking dish. Pour any leftover broth around the chicken and scatter the extra crumbs over the top.
- Bake until goldenBake at 350°F for 35 minutes, or until the chicken is cooked through and the coating is golden. Spoon the pan juices over the top before serving.