Total Time
Prep 20 mins
Cook 30 mins


  1. Preheat oven to 350 degrees F.
  2. Lay the chicken between 2 pieces of plastic wrap.
  3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  4. Take care not to pound too hard because the meat may tear or create holes.
  5. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
  6. Tuck in the sides of the breast and roll up tight like a jellyroll.
  7. Squeeze the log gently to seal.
  8. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
  9. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
  10. The oil will help the crust brown.
  11. Beat together the eggs and water, the mixture should be fluid.
  12. Lightly dust the chicken with flour, then dip in the egg mixture.
  13. Gently coat in the bread crumbs.
  14. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  15. Cut into pinwheels before serving.


Most Helpful

Couldn't get the chicken to flatten as directed. I think it would be easier to just cut the side of the breast and stuff with ingredients. Seal with a toothpick, and coat as directed. Good taste thou.

RNTIS October 11, 2009

I had to change a few things. First, I used cube steak as I didn't have any chicken on hand. I didn't pound it as it was already quite thin. Next, I didn't have Swiss cheese so I used string cheese from my kid's lunchbox. I didn't have ham so I used spinach instead. Now, I did roll it up as per the recipe, that was great! Finally, I didn't have thyme so I skipped entirely. I decided to cook it on the stove top as my oven was broken. I paired it with tater tots (heated in the microwave) and beef jerky. Possibly the best Chicken Cordon Bleu I've ever had! Just kidding. Make recipe exactly as stated, and it's a wonderful dish! 5 stars, delicious!

Mimi Chicago April 03, 2016

This really was as easy as advertised, though my cook time to get the internal temperature to 165 was quite a bit longer. When I flatten chicken breasts, I put them into a gallon ziploc, left unsealed, and whack away. The plastic is stronger than saran, and I seem to tear the meat less frequently. To reheat leftovers, I microwaved for just a minute, and then broiled to get the crumbs crusty again. Next time, I think I'll look for a way to add a bit more flavor, maybe with pricier cured meat or smoked aged cheese.

HopeJohnJP November 20, 2013

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