A crisp, golden crust gives way to tender chicken wrapped around ham and melted Swiss — that’s Chicken Blue Ribbon, a retro dinner staple that feels both homey and celebratory. It’s perfect for weeknights when you want something impressive with minimal fuss, and it’s a great make-ahead option for guests. If you like variations on baked stuffed chicken, try a lighter, tangy option such as a balsamic baked chicken breast with mozzarella for a different flavor profile.
Why you’ll love this dish
This recipe takes simple pantry proteins and turns them into a restaurant-style main in under an hour. It’s kid-friendly, portable (good for packed lunches), and economical because thin chicken breasts cook quickly and use modest amounts of cheese and ham. The breadcrumb crust seals in juices and gives the finished rolls a satisfying crunch.
“I made this for Sunday dinner and everyone asked for seconds — crunchy outside, gooey cheese inside. Perfect comfort food.” — home cook review
Beyond nostalgia, it’s a solid choice when you want a low-effort centerpiece that pairs well with many sides: roasted vegetables, a green salad, or buttery noodles.
Step-by-step overview
This recipe is straightforward: flatten the breasts, layer with ham and Swiss, roll and secure, bread the rolls, brown in a skillet, then finish in the oven. The most time-consuming parts are pounding and breading; once assembled, the oven does the rest. Expect about 10–15 minutes active prep and 25–30 minutes baking.
What you’ll need
- 4 boneless, skinless chicken breasts
- 4 slices ham (deli or folded thin slices)
- 4 slices Swiss cheese
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
Substitutions/notes: use panko for a crunchier crust, or gluten-free flour and breadcrumbs to make it gluten-free. Provolone or mozzarella can replace Swiss for a milder melt.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or heavy skillet until about 1/4 inch thick and even.
- Season both sides with salt and pepper.
- Lay one slice of ham and one slice of Swiss on each flattened breast, leaving a small border so cheese won’t spill during rolling.
- Tightly roll each breast from the long side and secure with toothpicks if needed.
- Dredge each roll in flour, shaking off excess. Dip in beaten eggs, then press into breadcrumbs to coat evenly.
- Heat butter and olive oil in a skillet over medium heat until foaming. Brown rolls on all sides — about 2–3 minutes per side — to develop color and flavor.
- Transfer browned rolls to a baking dish and bake for 25–30 minutes, until internal temperature reaches 165°F (74°C). Use a meat thermometer in the center of a roll to confirm doneness.
- Remove toothpicks, let rest 3–5 minutes, slice on the bias, and serve.
Quick safety note: always confirm the chicken’s internal temp reaches 165°F to prevent undercooked poultry.
Best ways to enjoy it
Slice the rolls and arrange them over buttered pasta or mashed potatoes for a cozy plate, or serve whole with a crisp green salad for lighter fare. For a classic combo, pair with steamed green beans and lemon wedges. For a hearty, complementary side try this 30-minute chicken and dumplings with biscuits to turn dinner into a full, comforting spread.
Garnish ideas: chopped parsley, a squeeze of lemon, or a spoonful of Dijon cream sauce.
Storage and reheating tips
- Refrigerate: Store cooled rolls in an airtight container for up to 3–4 days.
- Freeze: Wrap individually in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 350°F (175°C) for 10–15 minutes until warmed through, or reheat slices gently in a skillet to preserve crispness. Microwave reheating works in a pinch but will soften the crust.
Label containers with date and always reheat to 165°F before serving.
Helpful cooking tips
- Pound evenly: Consistent thickness means even cooking and reduces the risk of overcooking thin edges while the center finishes.
- Seal edges: Tuck the ham and cheese ends under the roll to prevent leaks; toothpicks help keep everything snug.
- Breadcrumb adhesion: Pat the egg onto the roll, not too much shake-off of egg; firm pressure when pressing crumbs ensures a good crust.
- Browning: Use a mix of butter and oil — butter for flavor, oil to raise the smoke point. Brown over medium heat to avoid burning breadcrumbs.
- Rest before slicing: A short rest keeps juices inside the roll so slices are neat, not dry.
Creative twists
- Prosciutto & Gruyère: Swap ham for prosciutto and Swiss for Gruyère for an upscale, nuttier flavor.
- Spinach & artichoke filling: Add sautéed spinach and chopped artichoke hearts with the cheese for a veggie-forward version.
- Gluten-free: Use rice flour and gluten-free panko.
- Air-fryer method: After breading, air-fry at 360°F (182°C) for 12–15 minutes, flipping once. Watch closely to avoid over-browning.
- Sauce variations: Serve with Dijon cream, mushroom gravy, or a light lemon-butter sauce.
Common questions
Q: Can I assemble these ahead of time?
A: Yes — you can assemble and refrigerate up to 24 hours before cooking. Keep covered; breaded rolls hold their shape well. For longer storage, freeze uncooked rolls on a tray, then transfer to a bag.
Q: What if I don’t have a meat mallet?
A: A heavy skillet, rolling pin, or the bottom of a wide pot works fine. Use plastic wrap so the chicken doesn’t tear.
Q: Can I use bone-in or thicker breasts?
A: Thicker or bone-in pieces will change cooking time and make rolling difficult. If using thicker breasts, butterfly them first and pound to even thickness. Bone-in is not recommended for rolling.
Q: How do I prevent the cheese from leaking out?
A: Leave a 1/2-inch margin around the edge when layering cheese, tuck ends under, and secure rolls tightly. A light wrap of plastic during chilling before breading helps joints firm up.
Q: Is there a vegetarian alternative?
A: Replace chicken with large, thinly sliced portobello caps or eggplant slices, use plant-based ham/cheese or roasted vegetables, and follow the same breading and baking steps.
If you have specific dietary needs or want a printable shopping list, tell me which substitutions you prefer and I’ll tailor the ingredient list and tips.
PrintChicken Blue Ribbon
A crisp, golden crust gives way to tender chicken wrapped around ham and melted Swiss, making it a retro dinner staple that’s impressively easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound gently until about 1/4 inch thick.
- Season both sides of the chicken breasts with salt and pepper.
- Lay one slice of ham and one slice of Swiss cheese on each flattened breast.
- Tightly roll each breast from the long side and secure with toothpicks if needed.
- Dredge each roll in flour, dip in beaten eggs, then press into breadcrumbs to coat evenly.
- Heat butter and olive oil in a skillet over medium heat and brown the rolls on all sides for 2–3 minutes per side.
- Transfer browned rolls to a baking dish and bake for 25–30 minutes, until the internal temperature reaches 165°F (74°C).
- Remove toothpicks, let rest for 3–5 minutes, slice on the bias, and serve.
Notes
You can substitute with panko for a crunchier crust or gluten-free flour and breadcrumbs for a gluten-free version. Various cheeses can also be used.