Creamy Chicken Cordon Bleu Rolls
Indulge in a warm, creamy twist on a classic with these crispy Chicken Cordon Bleu Rolls, perfect for a cozy dinner or a show-stopping weeknight treat.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
Filling
- 2–4 slices ham
- 4 slices Swiss cheese
- 3/4 cup cream cheese, softened
- 3 1/2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon salt
Breading & Coating
- 3/4 cup all-purpose flour
- 2 pieces eggs, beaten
- 2 tablespoons cornstarch
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Oil
- 3 tablespoons vegetable oil
Instructions
Preparation
- In a bowl, combine cream cheese, softened butter, minced garlic, parsley, onion powder, and 1/2 teaspoon salt. Mix until smooth.
- Place each chicken breast between plastic wrap and pound to about 1/4–1/2 inch thickness. Season both sides with salt and pepper.
- Spread 1–2 tablespoons of the garlic cream cheese filling on each flattened breast. Top with a slice of ham and Swiss cheese, then roll tightly, tucking the ends.
- Wrap rolls in plastic wrap, twist ends to secure, and refrigerate for 30 minutes to 1 hour to help them hold their shape.
Breading
- Place flour in one shallow dish; beat eggs with cornstarch in a second; mix breadcrumbs with paprika, 1/2 teaspoon salt, and pepper in a third.
- Unwrap chilled rolls. Dredge each in flour, dip in the egg mixture, then coat thoroughly with breadcrumbs.
Cooking
- Heat vegetable oil in a large skillet over medium heat. Fry rolls for 3–4 minutes per side until golden and crispy.
- Preheat oven to 350°F. Transfer fried rolls to a parchment-lined baking sheet and bake for 15–20 minutes until the internal temperature reaches 165°F.
- Let rest for 5 minutes, then slice into rounds and serve hot.
Notes
Use consistent thickness when pounding chicken for even cooking. Chill rolls before breading for better handling, and avoid overcrowding the pan while frying for optimal browning. Check chicken internal temperature for safe consumption.