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Under 30 Minutes

Chicken, Ham, and Cheese Roll-Ups

This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken, Ham, and Cheese Roll-Ups

Source: Everyday Food, March 2007

Ingredients

  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons honey mustard
  • 4 slices deli ham (about 4 ounces total), halved lengthwise
  • 12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
  • 1 package (10 ounces) frozen peas
  • 1 tablespoon butter
  • 3/4 cup couscous

Directions

  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.

  2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.

  3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Reviews (15)

  • bredalis 30 Sep, 2012

    Made this recipe last night, my kids under age 9 enjoy the flavor. It was fast to cook since the breast chicken were thin slices, I used muenster cheese to add flavor. The chicken was cooked on the oven 375degrees for about 15 min. than low broiled temp.for about 7 min. Delicious!!!

  • ediehearts 11 Jan, 2011

    This one goes way back. Just dip in egg w/mustard-roll in bread crumbs w/parm. ch. Add pats of butter on top.Very moist. If you put in toothpicks, (5), to hold together,Slice between them and serve as appetizers.

  • pfallonguider 11 Jan, 2011

    This recipe is a keeper. My family loved it. I am always looking for gluten free (this is GF minus the couscous) alternatives to make for dinner. Thank you.

  • Creative_Cook_from_CT 30 Mar, 2010

    I was concerned about the center of the roll-up getting cooked via broiling, so I baked at 400 degrees for 20 minutes, then added the cheese slice on top and baked an additional 5 minutes. They came out great! (Another suggestion - before baking, brush the rolls with egg wash and dip in seasoned bread crumbs. The kids loved it!)

  • MsLiza 6 Mar, 2010

    seems the chicken in the center would take longer then 6-10minutes to cook

  • carabau 6 Mar, 2010

    I'd add my favorite stand-by-salad dressing, either Italian or Bleu cheese over the top.

  • TwoGunsWoman 5 Mar, 2010

    I agree with the posters who said it looked like it was wrapped in dough already. I was looking for the ingredient (pastry dough, phyllo, etc.). If and when I make these, I'll marinate the chicken in some saltwater solution to add moisture to the meat itself prior to assembly. After assembly, I'd brush some olive oil on each roll-up before cooking.

  • nellita 5 Mar, 2010

    yes,it looks dry.May be before you top them with cheese you can put a tomato slices,and then the cheese.

  • mayers 5 Mar, 2010

    I thought they were wrapped in cresent rolls, that's how dry it looks.

  • 15thAveChef 5 Mar, 2010

    This recipe does look dry. You are correct.

    There is always the old tried and true standby of some cream of mushroom soup poured over like a little sauce. That would probably be delicious. Or you might try a bit of cream of chicken soup. If you want to make it from scratch, go for it! But why?

  • smd1227 13 Jan, 2010

    This looks like it would be dry. Can anyone comment on that, please? Tx!

  • AngelesCoro 2 Nov, 2009

    This cordon bleu is fantastic, my family enyod por the chicken. thanks

  • EllenF 13 Jan, 2009

    Great recipe, and easy too. I used mozzarella in place of the swiss for my kids (I knew they wouldn't dig the swiss) and they loved it.

  • tezzamae 23 Jun, 2008

    something different in my recipe.i should try to make

  • tezzamae 23 Jun, 2008

    something different in my recipe.i should try to make

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