Poulet Cordon Bleu Roulades

Chicken breasts pounded thin, filled with ham and cheese, rolled, breaded, and baked until golden, served with savory roasted potatoes and a crisp garden salad.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: French
• Difficulty: Medium
• Cost: $4.96/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• bake
• comfort food
• classic

Ingredients

• 6 chicken breasts (boneless, skinless)
• 6 slice deli ham (thinly sliced)
• 6 slice Swiss cheese
• 0.5 cup all-purpose flour
• 2 eggs (large, beaten)
• 1.5 cup panko breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 pound Yukon Gold potatoes (cut into 1-inch cubes)
• 2 tablespoon olive oil
• 1 teaspoon dried rosemary
• 5 ounce mixed green salad mix
• 3 tablespoon balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place each of the 6 boneless, skinless chicken breasts between two pieces of plastic wrap. Pound them with a meat mallet until about 1/4-inch thick.
3. Lay a slice of 6 deli ham and a slice of 6 Swiss cheese on each pounded chicken breast. Carefully roll up each chicken breast tightly, tucking in the sides.
4. Set up a breading station: one shallow dish with 1/2 cup all-purpose flour, one with 2 large beaten eggs, and one with 1 1/2 cups panko breadcrumbs seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Dredge each chicken roulade first in the flour, then dip in the beaten egg, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the breaded roulades on a baking sheet.
6. In a separate bowl, toss 1 1/2 pounds Yukon Gold potatoes with 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread the seasoned potatoes on another baking sheet.
7. Bake the chicken roulades and roasted potatoes in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and golden.
8. While the main dishes cook, prepare a simple salad by tossing 5 ounces mixed green salad mix with 3 tablespoons balsamic vinaigrette.
9. Serve the Poulet Cordon Bleu Roulades hot with the roasted potatoes and fresh garden salad.

Notes

Ensure chicken is pounded thin for even cooking and easier rolling. To check doneness without cutting, use an instant-read thermometer.

Nutrition (per serving)

• Calories: 590
• Protein: 48 g
• Carbohydrates: 45 g
• Fat: 25.5 g
• Fiber: 4 g
• Sodium: 880 mg
• Saturated Fat: 9.5 g
• Sugar: 3 g
• Cholesterol: 160 mg