Chicken Blue Ribbon
A classic stuffed-and-breaded chicken roll with ham and Swiss, finished in a creamy milk-and-cream sauce, perfect for a comforting family dinner or a special occasion.
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.
Notes
Serve hot with buttered noodles, a crisp salad, or roasted vegetables. Store leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 3 months.