Chicken Roulades with Ham and Cheese

I hate Swiss cheese. I have tried it time and time again and just don't get it. It smells like feet to me and I can't get past it. Therefore, Chicken Cordon Bleu in the true form does nothing for me. This is my adaptation of Chicken Cordon Bleu, sans the Swiss cheese!

Boneless, skinless chicken breasts (de-gicked, of course)
White Cheese (Monterrey Jack works nice- this last time I used the Babybel Semi Soft Cheese-because it was all I had- and it was yummy!)
Lean ham slices
Bread Crumbs
Parmesan Cheese
Poultry seasoning


Take your chicken breasts and pound them out using a flat surface (cutting board) and plastic wrap until they are about 1/4" thick. Spray a cookie sheet with non stick spray, and place pounded chicken breasts on it to build the "roulade".

Sprinkle chicken breasts (pounded side up) with poultry seasoning. Add cheese (just a few pieces to cover the center of the chicken) and about 3 small slices of deli ham. Roll it up. You can always secure with cooking twine or toothpicks if you like- but if you hold it tight you won't need the extras. Besides, sometimes the toothpicks can be hard to find after it is cooked and you might hurt someone!

Take about 1/2 cup of bread crumbs and add 1/4 cup Parmesan cheese, a little extra poultry seasoning and salt and pepper. Stir to combine. Take your roulade and immerse in bread crumbs making sure to cover the entire thing. Place coated roulade seam side down on your cookie sheet and bake in a 375 degree oven for 40 minutes or until your meat thermometer reaches 180 degrees when inserted into the center of the roulade. Serve with something green-gotta have your veggies! Last night for us it was frozen green beans from Costco and :90 Uncle Ben's Vegetable Harvest rice.

This can be a really impressive looking dish that is suitable for guests.

Enjoy!