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Crispy Chicken, Ham, and Swiss Roll-Ups

Photo: Greg DuPree; Styling: Lindsey Lower


Serves 4 (serving size: 2 roll-ups)

Preheating the pan gets the breading crisp within 20 minutes. If you only have regular breadcrumbs, just add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder. The timing and ingredient amounts work for small, 2-ounce cutlets. Split larger ones in half: Place each on a cutting board, and place your hand flat on top. Holding a sharp knife parallel to the cutting board, carefully halve using short, swift strokes. Serve roll-ups with a simple green salad.


  • 1/2 cup Italian-seasoned breadcrumbs
  • 8 (2-oz.) boneless, skinless chicken breast cutlets
  • 2 tablespoons extra-virgin olive oil
  • 4 (1-oz.) slices lower-sodium ham, halved
  • 3 ounces preshredded Swiss cheese (about 3/4 cup)
  • 2 tablespoons chopped flat-leaf parsley

Nutrition Information

  • calories 351
  • fat 16.2 g
  • satfat 6 g
  • monofat 6.9 g
  • polyfat 0.8 g
  • protein 39 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 108 mg
  • iron 3 mg
  • sodium 560 mg
  • calcium 191 mg
  • sugars 2 g
  • Est. Added Sugars 2 g

How to Make It

  1. Place a rimmed baking sheet in oven, and preheat oven to 500°F. (Do not remove baking sheet while oven preheats.)

  2. Place breadcrumbs in a shallow bowl. Brush cutlets with oil; dredge in breadcrumbs.

  3. Top each cutlet with 1 piece of ham and 1 1/2 tablespoons cheese. Carefully roll cutlets, starting at the short end; secure with wooden picks.

  4. Place roll-ups, seam side down, on preheated baking sheet. Bake in preheated oven 8 minutes. Increase heat to broil; broil until a meat thermometer inserted in thickest portion reads 165°F, 1 to 2 minutes. Sprinkle with parsley.