Chicken Cordon-Bleu Roll-Ups

Chicken Cordon-Bleu Roll-Ups
Photo: David Malosh
Prep Time:
15 mins
Total Time:
45 mins

We've refined the classic cordon bleu, putting in prosciutto for the regular ham and tangy goat cheese for the Swiss, and rolling the filling in pounded cutlets instead of stuffing whole breasts. This guarantees a taste of everything in each bite. For superior flavor and crunch, we coat the roulades in Dijonnaise and dip them in crushed Corn Chex cereal, which also keeps the dish gluten-free.


  • 2 large boneless, skinless chicken-breast halves, sliced in half horizontally, or 4 cutlets (about 1 ¼ pounds total)

  • Kosher salt and freshly ground pepper

  • 1 log (4 ounces) garlic-and-herb goat cheese, room temperature

  • 8 slices prosciutto (4 ounces)

  • 3 tablespoons Dijonnaise (or 2 tablespoons mayonnaise combined with 1 tablespoon Dijon mustard)

  • 2 cups gluten-free corn cereal, such as Corn Chex, finely crushed


  1. Preheat oven to 375°F. Line a rimmed baking sheet with a wire rack. Arrange chicken in a single layer on a large cutting board; cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season on both sides with salt and pepper.

  2. Divide cheese evenly among chicken cutlets, spreading to edges in a thin layer. Overlap 2 slices of prosciutto on each cutlet to fully cover. Starting from one short end, tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat.

  3. Roll in crushed cereal, pressing with your hands as necessary to fully coat. Transfer to prepared baking sheet, seam-sides down. Bake until cooked through and crisp, 30 to 35 minutes. Let cool slightly. Remove toothpicks and slice; serve.

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