📝 About This Recipe
Originally inspired by the 'Blue Ribbon' of culinary excellence, this Swiss-born classic is the ultimate marriage of tender poultry, smoky ham, and molten cheese. Each chicken breast is meticulously rolled with premium Gruyère and deli-style ham, then coated in a golden, shatteringly crisp panko crust. It is a sophisticated centerpiece that promises a dramatic reveal of melted cheese with every first cut, elevated further by a silky, mustard-infused cream sauce.
🥗 Ingredients
The Chicken and Filling
- 4 large Boneless, skinless chicken breasts (approximately 6-8 oz each)
- 8 slices Deli-sliced Black Forest ham (thinly sliced)
- 8 slices Gruyère cheese (or Emmental for a milder flavor)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1 teaspoon Garlic powder (mixed into the breadcrumbs)
- 2 tablespoons Unsalted butter (melted, for drizzling)
- 3 tablespoons Vegetable oil (for pan-searing)
Creamy Dijon Sauce
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed)
- 1 tablespoon Dijon mustard (smooth or grainy)
- 1/4 cup Parmesan cheese (finely grated)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a wire rack set over a tray for air circulation.
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2
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, gently pound the chicken to an even 1/4-inch thickness. Be careful not to tear the meat.
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3
Remove the plastic wrap and season both sides of the flattened chicken with salt and pepper.
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4
Layer two slices of ham and two slices of Gruyère on each breast, leaving a small border around the edges to prevent the cheese from leaking.
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5
Tightly roll the chicken up like a jelly roll, tucking in the sides as you go. Secure the seam with 2-3 toothpicks or wrap tightly in plastic wrap and chill for 20 minutes to help hold the shape.
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6
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the panko mixed with garlic powder.
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7
Dredge each chicken roll in the flour (shaking off excess), dip in the egg wash, and finally coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
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8
In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until golden brown and crispy.
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9
Transfer the skillet to the oven (or move chicken to your prepared baking sheet). Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
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10
While the chicken bakes, make the sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
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11
Slowly whisk in the milk, stirring constantly until the sauce thickens and bubbles. Remove from heat.
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12
Whisk in the Dijon mustard and Parmesan cheese until smooth. Season with a pinch of salt and pepper.
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13
Once the chicken is done, let it rest for 5 minutes. Remove the toothpicks carefully before slicing or serving whole.
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14
Plate the chicken, spoon the warm Dijon sauce generously over the top, and garnish with fresh parsley.
💡 Chef's Tips
To prevent cheese from leaking out, ensure you leave a 1/2 inch border of chicken when placing the ham and cheese. Chilling the rolled chicken for 20-30 minutes before breading is the secret to keeping the rolls tight and uniform. Use Panko breadcrumbs instead of traditional breadcrumbs for a much lighter, crispier texture that doesn't get soggy. If you don't have Gruyère, Swiss cheese or Jarlsberg are excellent melting substitutes with a similar nutty profile. Always use a meat thermometer to ensure the chicken is juicy; overcooking by even 5 degrees can dry out the breast meat.
🍽️ Serving Suggestions
Serve alongside buttery roasted asparagus or sautéed green beans with toasted almonds. Pair with a crisp, dry white wine like a Chardonnay or a Sauvignon Blanc to cut through the richness of the cheese. A side of creamy mashed potatoes or a simple wild rice pilaf is perfect for soaking up the extra Dijon sauce. For a lighter option, serve with a bright arugula salad dressed in a lemon vinaigrette. A crusty French baguette is essential for cleaning up every last drop of the velouté sauce.