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This chicken roll-up brings together amazing textures and tastes - from the super crunchy outside to the soft, yummy filling inside. You'll love how the tender chicken wraps around melty Swiss cheese and savory ham slices, making a meal that's both fancy and comforting.
An Unforgettable Dining Experience
When you bite into this tasty chicken dish, you'll get rich flavors and a beautiful look that works for any dinner. The crunchy coating and creamy Dijon sauce work together perfectly, creating a taste combo that'll make your taste buds happy.
Key Components For Perfect Results
- Main Meats and Cheese:
- 4 chicken breasts (6-8 oz/170-227g each) chilled to 38-40°F (3-4°C)
- 227g ham cut into thin 1/16-inch slices
- 16 cold Swiss cheese slices at 40°F (4°C), 1-oz each
- Flavor Mixture:
- 1 tablespoon (9g) garlic powder
- 1 tablespoon (9g) onion powder
- 1 teaspoon (6g) fine sea salt
- Freshly ground black pepper: ½ teaspoon (1g)
- Coating Materials:
- Room temperature all-purpose flour: 1 cup (125g) at 70°F (21°C)
- 4 large eggs (200g) at 65°F (18°C), whisked together
- 2 cups (100g) dry, crispy panko breadcrumbs
- Sauce Ingredients:
- 3 tablespoons (43g) unsalted butter
- 2 cloves (10g) fresh garlic cut into tiny 1/16-inch pieces
- 3 tablespoons (23g) all-purpose flour
- 2 cups (480ml) whole milk at room temp 70°F (21°C)
- ¼ cup (60g) Dijon mustard
- 1 cup (100g) freshly grated Parmesan
Detailed Cooking Method
- Getting Chicken Ready
- 1. Cut breasts open to ¼-inch thickness
2. Use plastic wrap and flatten to ½-inch even thickness
3. Add spice mix to both sides
4. Make sure meat stays cold at 38-40°F (3-4°C) - Putting It Together
- 1. Put 4 cheese slices and 2-3 ham slices on each chicken piece
2. Roll from the skinny end tightly
3. Use plastic wrap to seal it, twisting the ends
4. Cool for 30 minutes at 40°F (4°C) - Adding The Coating
- 1. Arrange your coating ingredients in this sequence:
- Flour with seasonings
- Whisked eggs
- Panko crumbs
2. Cover each roll completely
3. For extra crunch, coat twice
4. Let sit 5 minutes so coating sticks better - Frying Instructions
- 1. Warm oil to exactly 325°F (163°C)
2. Cook for 5-6 minutes on each side until:
- You see a golden brown color (Pantone 7509 C)
- Meat reaches 165°F (74°C) inside
- All cheese has melted - Making The Sauce
- 1. Heat butter at medium setting (325°F/163°C)
2. Toss in garlic, cook half a minute
3. Mix in flour until light colored mixture forms
4. Slowly pour in milk, cook until it thickens
5. Stir in Dijon and Parmesan
Make sure it reaches 165°F (74°C)
How To Enjoy And Keep Leftovers
Eat while hot at 145-150°F (63-66°C). Keep any extras in the fridge at 40°F (4°C) and eat within 3 days. When warming up, use a 350°F (177°C) oven and heat until the inside hits 165°F (74°C).
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Creative Twists And Pro Advice
- Other cheese choices (use same amount):
- Gruyère that's been aged at least 6 months
- Full-fat Havarti cheese
- If you want to bake: use 375°F (190°C) for 25-30 minutes
Always cook until inside reaches 165°F (74°C)
Frequently Asked Questions
- → Why should I chill the chicken rolls?
Chilling keeps the shape intact while cooking and stops the cheese from spilling out too soon.
- → Can I bake this instead of frying?
Sure! Put them in the oven at 375°F for about 25-30 minutes. Spray lightly with oil to make the crust golden.
- → Why does my cheese keep escaping?
Make sure to roll it tightly and close the edges properly. Chilling before cooking also helps. Keep the oil temperature steady, not too hot.
- → Can I make the sauce ahead of time?
You can make it 2 days beforehand. Reheat gently, stirring to smooth it, and thin it with milk if it thickens too much.
- → How can I stop my breading from falling apart?
Dry the chicken completely before starting, and cover it well in each coating step. Go slow and don’t skip anything!