Chicken Blue Ribbon is a classic stuffed-and-breaded chicken roll: chicken breasts wrapped around ham and Swiss, dredged, browned, and finished in a creamy milk-and-cream bath. It’s the kind of dish that feels a little celebratory but is simple enough for a weeknight — great when you want something comforting, slightly retro, and reliably kid-approved.
Why you’ll love this dish
This recipe delivers a crisp exterior, melty Swiss inside, and a gentle, creamy sauce that keeps the chicken moist. It’s a crowd-pleaser for family dinners, potlucks, or a relaxed holiday when you want something impressive without fuss.
“My family calls this comfort food with a fancy name — simple, cheesy, and always gone in minutes.” — home cook review
Reasons to try it:
- Quick assembly with pantry basics: ham, Swiss, breadcrumbs, eggs, milk and cream.
- Elegant enough for guests but forgiving for busy cooks.
- Easily scaled up and prepped ahead (see storage tips).
If you like stuffed chicken rolls, you might also enjoy other chicken-forward party bites like Buffalo chicken bombs, which are another great option for game day or casual entertaining.
Preparing Chicken Blue Ribbon
This dish follows an easy three-phase workflow:
- Prep: flatten chicken to even thickness, layer ham and cheese, roll and secure.
- Coat and sear: flour → egg → breadcrumbs, then brown in butter to build flavor.
- Bake in milk-and-cream: finish in the oven until the chicken reaches a safe internal temperature and the cheese is bubbly.
Expect about 15–20 minutes active prep and 25–30 minutes baking time. Pounding the breasts to uniform thickness speeds cooking and gives an even roll.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 4 slices deli ham (or prosciutto for a saltier bite)
- 4 slices Swiss cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 2 tablespoons butter (or 1 tablespoon butter + 1 tbsp oil for higher smoke point)
Substitution notes:
- Gluten-free: use gluten-free flour and breadcrumbs.
- Less rich: swap half-and-half for heavy cream or use 2% milk and omit cream (sauce will be lighter).
- Want a slightly different protein approach? See a general chicken breast recipe resource for alternative cooking techniques and timing.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- If breasts are thick, place each between plastic wrap and pound to about 1/4–1/2 inch thickness with a meat mallet. Season both sides with salt and pepper.
- Lay a ham slice and a slice of Swiss on each breast. Roll tightly from one end and secure with toothpicks.
- Prepare three shallow dishes: flour (seasoned), beaten eggs, and breadcrumbs. Dredge each roll in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs. Press crumbs gently so they adhere.
- In a skillet over medium heat, melt butter. Add rolls and brown on all sides until golden — about 2–3 minutes per side. Browning builds flavor and helps hold the crust during baking.
- Transfer browned rolls to a baking dish in a single layer. In a bowl, whisk milk and cream together and pour over the chicken (this keeps the rolls moist and creates a light sauce).
- Bake for 25–30 minutes, or until internal temperature reads 165°F (74°C) at the thickest part. If you used very thin breasts, check earlier. The cheese should be melted and the sauce bubbling.
- Remove from oven and let rest 5 minutes. Carefully remove toothpicks before serving.
Safety note: always remove toothpicks before plating, and use an instant-read thermometer to confirm chicken reaches 165°F (74°C).
Best ways to enjoy it
Serve Chicken Blue Ribbon hot with a balance of textures and colors:
- Classic pairing: buttered noodles or mashed potatoes to soak up the cream.
- Bright contrast: a crisp green salad with a lemon vinaigrette or roasted asparagus.
- Vegetables: sautéed green beans, roasted Brussels sprouts, or glazed carrots complement the richness.
- Wine pairing: a Chardonnay or a light Pinot Noir works well; for a nonalcoholic option, sparkling apple cider refreshes the palate.
For an easy presentation, slice each roll on the diagonal to expose the ham-and-cheese spiral and spoon a little of the baking sauce over the top.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Cool completely, wrap individually in foil or freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven is best — place in a baking dish, cover loosely with foil, and heat at 325°F (160°C) until warmed through (about 15–20 minutes). Remove foil the last 5 minutes to refresh the crust. Alternatively, reheat single portions in a 350°F (175°C) oven until internal temp is 165°F. Microwave reheating will work for speed but may soften the crust.
Tip: If you freeze the assembled, unbaked rolls, sear lightly first and then freeze for best texture after reheating.
Pro chef tips
- Even thickness: pounding the breasts ensures even cooking and prevents dry edges.
- Press crumbs: use panko and press it onto the egg-coated chicken to get a crisp, even crust.
- Brown well: don’t skip the skillet step — browning adds flavor and helps keep the chicken from getting soggy in the oven.
- Sauce control: if you prefer a thicker sauce, stir 1 tbsp of cornstarch into the milk/cream mix or reduce the baking liquid on the stove briefly before pouring.
- Timing: if you’re cooking very large breasts, consider slicing them in half horizontally (butterflying) before pounding to avoid undercooked centers.
Creative twists
- Mushroom & thyme cream: sauté sliced mushrooms and add fresh thyme to the milk/cream before pouring over the chicken.
- Ham swap: use prosciutto for a saltier, more delicate texture or turkey ham for lower fat.
- Cheese variations: Gruyère, provolone, or sharp cheddar add different flavor profiles.
- Sauce alternatives: finish with a light mustard cream or a white wine reduction for a sharper note.
- Gluten-free/low-carb: use almond flour and crushed pork rinds or gluten-free panko for coating.
Common questions
Q: Can I assemble Chicken Blue Ribbon ahead of time?
A: Yes. Assemble and coat the rolls, then refrigerate covered for up to 24 hours. Sear just before baking or sear and refrigerate — adjust bake time if starting from cold.
Q: How do I know the chicken is cooked through?
A: Use an instant-read thermometer; the safe internal temperature is 165°F (74°C) measured at the thickest part. Look for clear juices and fully melted cheese.
Q: Can I skip the browning step and just bake?
A: You can, but browning adds flavor and a crisp crust. If short on time, bake 30–35 minutes, but the crust will be softer.
Q: Is it safe to freeze after baking?
A: Yes. Cool to room temperature no longer than 2 hours after cooking, then wrap and freeze up to 3 months. Reheat in the oven until the internal temperature reaches 165°F (74°C).
Q: Any low-fat or dairy-free adjustments?
A: For lower fat, use low-fat milk and omit or reduce cream. For dairy-free, substitute dairy-free milk and a dairy-free cheese; texture and flavor will change, but it’s doable.
If you want more chicken dinner inspiration or different techniques for cooking breasts, check a general chicken breast recipe guide for timing, brining, and flavor ideas.
Chicken Blue Ribbon
Ingredients
For the Chicken Rolls
- 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Pound to even thickness
- 4 slices deli ham (or prosciutto for a saltier bite)
- 4 slices Swiss cheese
For the Breading
- 1 cup breadcrumbs (panko for extra crunch) Press crumbs onto chicken for adherence
- 2 eggs, beaten
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour
For the Sauce
- 1 cup milk For a lighter sauce, substitute with half-and-half or omit cream
- 1/2 cup heavy cream Can be omitted for a less rich sauce
- 2 tablespoons butter (or 1 tablespoon butter + 1 tbsp oil for higher smoke point)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If breasts are thick, place each between plastic wrap and pound to about 1/4–1/2 inch thickness with a meat mallet. Season both sides with salt and pepper.
- Lay a ham slice and a slice of Swiss on each breast. Roll tightly from one end and secure with toothpicks.
Coat and Sear
- Prepare three shallow dishes: flour (seasoned), beaten eggs, and breadcrumbs. Dredge each roll in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs. Press crumbs gently so they adhere.
- In a skillet over medium heat, melt butter. Add rolls and brown on all sides until golden — about 2–3 minutes per side.
Bake
- Transfer browned rolls to a baking dish in a single layer.
- In a bowl, whisk milk and cream together and pour over the chicken.
- Bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part. The cheese should be melted and the sauce bubbling.
- Remove from oven and let rest for 5 minutes. Carefully remove toothpicks before serving.