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chicken & ham rolls suisse~robynne

(2 ratings)
RobynneG avatar
Recipe by
Robynne Glenn
@RobynneG
Lake Arrowhead, CA

I used to make this for my kid's aunt on her birthday each year. We have a family tradition where I make my family members their favorite meal on their birthday. Although she has moved away, I think of her each time I make this dish with fond memories. Happy Birthday, Amber! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For chicken & ham rolls suisse~robynne

  • 6
    chicken breast halves, skinless and boneless
  • 6 slice
    baked ham
  • 1
    egg
  • 1 Tbsp
    prepared mustard
  • 2 Tbsp
    water
  • 1/4 c
    grated parmesan cheese
  • 1/2 tsp
    salt
  • 1/4 tsp
    white pepper
  • 1/2 c
    dry bread crumbs
  • 6 Tbsp
    butter, melted
  • SAUCE
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    white pepper
  • 1 Tbsp
    prepared mustard
  • 1 1/2 c
    milk
  • 1/2 c
    dry white wine
  • 1 1/2 c
    swiss cheese, shredded

How To Make chicken & ham rolls suisse~robynne

  • 1
    Preheat oven to 425 F degrees. Line 12 X 8 X 2 inch baking dish with foil (I believe I used parchment paper).
  • 2
    Wash chicken breast; pat dry with paper towels. To flatten chicken, place each breast, smooth side down, on sheet of waxed paper; cover with second sheet. Using a mallet, pound chicken to about 1/4" thickness.
  • 3
    Place a slice of ham on each piece of chicken; roll up from short end; secure with a toothpick.
  • 4
    Combine egg, 1 tablespoon mustard and 2 tablespoons of water; mix well. On a sheet of waxed paper, mix together Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper and the bread crumbs.
  • 5
    Dip chicken rolls in egg mixture, then in crumb mixture, coating evenly. Arrange in single layer in bottom of foil lined pan; spoon 1 tablespoon melted butter over each roll.
  • 6
    Bake uncovered, 45 minutes, or until richly browned and fork-tender.
  • 7
    Meanwhile, make Sauce: In small heavy saucepan, melt 2 tablespoons butter. Remove from heat; stir in flour, salt , pepper and mustard. Add milk gradually, stirring constantly. Return to heat. Bring to boiling, stirring. Add wine and all but 1/4 cup of Swiss cheese; simmer, stirring, 1 minute.
  • 8
    Pour 3/4 of sauce into bottom of baking dish. Place chicken rolls on top. Pour rest of sauce over chicken rolls. Sprinkle with remaining Swiss cheese. Place under broiler 2 minute or until cheese begins to brown.
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