Total Time
40mins
Prep 20 mins
Cook 20 mins

I've tried many different recipes and from trial and error, this is the best in my opinion and in the opinion of my dinner guests. I usually serve this dish with green beans and twice baked potato; however, you may choose your favorite side dishes. Depending on how many people you're serving, adjust the amounts of the ingredients.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°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 a 1/4” thickness.
  4. Take care not to pound too hard, because the meat may tear or create holes.
  5. Divide the chicken into 2 pieces.
  6. Lay 2 slices of cheese on each piece of chicken, followed by a piece of ham, and 2 more slices of cheese, leaving 1/2” margin on all sides to help seal the roll.
  7. Tuck in the sides of the breast& roll up tight like a jelly roll.
  8. Squeeze the log gently to seal, if necessary with wooden toothpicks.
  9. Season the flour with garlic, salt and pepper; spread out on wax paper or on a flat dish.
  10. Mix the crushed corn flakes with thyme, salt, pepper and oil.
  11. The oil will help the crust brown.
  12. Beat together the egg and water, making sure that the mixture is fluid.
  13. Lightly dust the chicken with flour, then dip in the egg mixture.
  14. Gently coat in the crushed corn flakes.
  15. Carefully transfer the roulades to a baking dish or pan and bake for 20 minutes until browned and cooked through.
  16. Mix ingredients for the sauce in a sauce pan and continue stirring over medium heat until it thickens to a nice mayonnaise consistency.
  17. Spoon sauce over the creation and serve.

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