Chicken Cordon Bleu Roulade


A simple, "stepped up" variations of the dinner party classic. Rolling the filling into the chicken before coating and baking creates a gourmet feast for the eyes as well as the palate.
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At a glance
2 large skinless boneless chicken breast halves (about 1 lb.)
1 cup buttermilk
1/2 tsp. black pepper
1/2 tsp. salt
1 1/2 cups fresh breadcrumbs (from 2 slices whole grain, white sandwich bread 3 oz.)
1/4 cup grated Parmesan cheese
2 Tbsp. canola oil, for frying

1 Tbsp. unsalted butter
2 cups thinly sliced leeks, rinsed well and drained
1/8 tsp. salt
2 tsp. chopped fresh tarragon
4 slices Madrange® or Black Forest ham, cut in half
4 oz. chilled Ile de France® Le Brie, sliced
1/8" thick


Preheat oven to 425°F. Cut chicken breasts in half horizon-tally. Gently pound between sheets of plastic wrap with a flat meat mallet or small heavy skillet to even thickness (about 3/8" thick). In a heavy zipper-seal bag, combine buttermilk, salt and pepper. Add chicken, push out all air and seal. Knead through bag to distribute buttermilk mixture; refrigerate 15 minutes.

In a microwave-safe medium bowl, combine butter, leeks and salt. Cover and microwave at full power for 3 minutes or until leeks are tender. Stir in tarragon and set aside. Meanwhile, stir together breadcrumbs and Parmesan in a shallow dish.

Working one at a time, re-move chicken from buttermilk, shaking off excess. Divide filling, meat and cheese evenly between cutlets, spreading it to within 1/4" of the edges. From the short side, roll up the cutlet jelly-roll style to enclose the filling, and secure with toothpicks.

Dip each rolled cutlet in breadcrumbs to coat, pressing crumbs gently to adhere. Transfer cutlets to a baking sheet, and bake in upper third of oven until juices run clear, about 30-35 minutes. Let roulades rest for a few minutes before slicing each one in thirds. Serve hot.

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Review by koyan , Wednesday, 20 May 2009 vote imagevote imagevote imagevote image
Hey, this was a very tasty thing!