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Dijon Chicken Roll-ups

This chef’s way with chicken is actually quite easy to do-the key is pounding out the breast fillets to an even thickness so they roll up easily—and can be made ahead if you want to serve company.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
2 tablespoons Dijon mustard
8 slices (about 2 ounces) thinly sliced prosciutto or speck ham
4 slices (4 ounces) smoked Provolone cheese
2 eggs, lightly beaten
2 cups Italian herb seasoned panko breadcrumbs
1/4 cup finely grated Parmesan cheese
2 tablespoons olive oil
Dijon mustard, if desired

Instructions 

Heat oven to 375°F. Lightly grease a foil-lined rimmed baking sheet. Lay the chicken breasts (one at a time) between 2 pieces of plastic wrap. Using the flat side of a meat mallet or rolling pin, gently pound the chicken to 1/4-inch thickness.

Spread one side of chicken with mustard. Lay 2 slices of prosciutto neatly on top of each breast, then top with a slice of cheese. Roll each piece up as tightly as possible.

Place eggs in a shallow dish; mix breadcrumbs and Parmesan in a second shallow dish. Carefully dip each roll into eggs, then breadcrumbs, coating well. At this point you can cover and refrigerate the rolls, up to 12 hours or freeze up to 1 month.

Place rolls onto prepared baking sheet; drizzle with 2 tablespoons of oil. Bake 20 to 25 minutes or until browned and cooked through. Serve chicken with additional mustard.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      530
    • Calories from Fat 
      40%
    • Total Fat 
      24g
    • Saturated Fat 
      9g
    • Total Carbohydrate 
      22g
    • Protein 
      53g
    • Sugars 
      3g
    • Cholesterol 
      190mg
    • Dietary Fiber 
      3g
    • Sodium 
      945mg
  • DAILY VALUE
    • Vitamin A 
      32%
    • Vitamin C 
      2%
    • Calcium 
      41%
    • Iron 
      26%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      .5
    • Lean Meat 
      7
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source