Description
An elegant chicken dish featuring tender rolled chicken breasts stuffed with cheese, coated in crispy panko breadcrumbs, and served with a creamy Dijon-Parmesan sauce.
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (about 1½ pounds)
¾ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
1 cup panko bread crumbs
3 tablespoons unsalted butter, melted and cooled
¼ cup grated Parmigiano Reggiano cheese
½ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
For the Sauce:
3 tablespoons unsalted butter
3 tablespoons minced shallots (1–2 shallots)
2 tablespoons all-purpose flour
1½ cups chicken stock or broth
⅓ cup heavy cream
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons grated Parmigiano Reggiano cheese
1 teaspoon fresh chopped thyme (or ½ teaspoon dried)
Instructions
- Slice each chicken breast horizontally into fillets. Pound to ⅛–¼ inch thickness.
- Lay smooth side down on plastic wrap. Season rough sides with ½ teaspoon salt and ½ teaspoon pepper.
- Place cheese at the end closest to you, roll tightly, tucking in sides. Wrap in plastic wrap and chill 30 minutes to 1 day.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and spray with cooking spray.
- Set up three bowls: flour in one; beaten eggs with Dijon in the second; panko mixed with butter, Parmigiano, and remaining salt and pepper in the third.
- Unwrap rolls, dredge in flour, dip in egg mixture, coat with panko mixture. Place on baking sheet.
- Bake 25 minutes until golden and cooked through. Rest 5 minutes before slicing.
- For sauce: Melt butter in skillet over medium heat. Add shallots; cook 2–3 minutes. Stir in flour; cook 1 minute. Add stock and bring to a boil.
- Stir in cream, salt, pepper, Dijon, and Parmigiano; simmer until thickened, 2 minutes. Add thyme, adjust seasoning, and serve with chicken.
Notes
- Add a slice of ham before rolling for the classic version.
- Use gluten-free flour and breadcrumbs for a gluten-free option.
- Pan-fry before baking for extra crispiness.
- Try other cheeses like fontina or provolone for different flavors.
- Chilling the rolls helps them hold shape and prevents cheese leakage.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 chicken roll with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 185mg
