Oma’s Rolled Chicken Cordon Bleu (Hähnchenrouladen)

Method10 steps · about 1 hr 10 min

1. 1

   Step 1: Butterfly each of the 4 boneless skinless chicken breasts. Place between food wrap and gently pound to about 6 mm (¼ inch) thick for the rolled version.

   Uses 4 boneless skinless chicken breasts

2. 2

   Step 2: Season the flattened chicken with salt and freshly ground black pepper to taste.

   Uses flattened chicken breasts from step 1 · salt, to taste · black pepper, to taste

3. 3

   Step 3: Place one Black Forest ham slice and one Emmental slice along the long edge of each seasoned, flattened breast, using all 4 slices of each for the 4 breasts.

   Uses seasoned flattened chicken breasts from step 2 · 4 Black Forest ham slices, one per breast · 4 Emmental slices, one per breast

4. 4

   Step 4: Roll each filled breast up around its ham and cheese. Secure with toothpicks if needed so the filling stays enclosed. Repeat to make 4 chicken rolls.

   Uses ham and cheese topped chicken breasts from step 3

5. 5

   Step 5: Set up three shallow bowls: put the 130 g flour in the first; beat the 2 eggs with the 30 ml milk in the second; put your chosen 150–300 g seasoned breadcrumbs in the third.

   Uses 130 g flour supply for dredging · 2 large eggs for the coating wash · 30 ml milk for the coating wash · chosen 150–300 g breadcrumb supply for the coating bowl

6. 6

   Step 6: Coat each chicken roll first in the prepared flour, then in the egg-and-milk wash, then in the breadcrumbs. Use only what adheres, and place the breaded rolls in a dish. Repeat for all 4 rolls. Discard leftover coating ingredients that contacted the raw chicken.

   Uses filled chicken rolls from step 4 · flour from the first bowl in step 5, as needed · egg-and-milk wash from step 5, as needed · breadcrumbs from the third bowl in step 5, as needed

7. 7

   Step 7: Cover the dish and refrigerate the breaded chicken rolls for at least 20 minutes to help the coating adhere. They may remain refrigerated for up to one day before baking.

   Chill breaded chicken · 20 minUses breaded chicken rolls from step 6

8. 8

   Step 8: Heat the oven to 205°C (400°F). Lightly grease a rimmed baking sheet with a little oil.

   Uses a little oil for greasing the baking sheet

9. 9

   Step 9: Place the chilled breaded chicken rolls on the greased rimmed sheet. Bake for about 25–30 minutes, until the chicken in the thickest part of every roll and the center of the filling reach 74°C (165°F). Continue baking if needed to reach that temperature; the clock alone does not establish doneness.

   Bake chicken cordon bleu · 25 minUses chilled breaded chicken rolls from step 7

10. 10

    Step 10: Remove every toothpick before serving the cooked chicken cordon bleu. Serve one chicken roll per portion.

    Uses cooked chicken cordon bleu from step 9