Nutritional Information

Updated review: I made this recipe again tonight. This time I used a combination of crushed corn flakes and italian bread crumbs. I again used munster cheese instead of swiss. I decided to try the gravy and it was good, but I don't think it's necessary as the chicken tastes great alone. Original review: My husband says this is the best new recipe that I've ever made, and he's hard to please. I did things slightly different for personal preferences. First of all, I used Italian bread crumbs instead of Corn Flake crumbs because that's all I had in the house. I used munster cheese instead of swiss becuase neither of us like Swiss. And I didn't make the gravy, because my husband isn't a gravy person. These were so simple to make, took little time and turned out wonderfully. The first time I made this it came out too dry, so I adjusted my cooking temperature the next time to 350, for 30 minutes, and it worked fine. I will definately make this again!

Really great!... liked the creamy sauce. Used mozzarella cheese instead of swiss. The cheese will run out if you don't tack up the sides of the chicken breast. One thing that helps is if you fold the ham around the cheese, and then wrap the ham/cheese square in the chicken. Less cheese oozes out! Will definately make again!

Delicious! I used bread crumbs to coat the chicken and then sauteed in a pan with a little butter and olive oil. Once browned, I made the sauce, adding my usual seasonings and some white wine. I then poured the sauce over the chicken to heat through. Thank you Michelle!

Every time I make this my family loves it. I melt the butter in the 13x9 pan in the micro and then roll the chicken in it and then roll it in bread crumbs and return it to the pan. Very easy. I use whatever kind of cheese I have on hand in the fridge. Be sure to put a little water in the bottom of the pan so they don't stick. Also the sauce it the best!

We really enjoyed this recipe. I dipped the chicken breasts in a beaten egg, then rolled in seasoned bread crumbs and drizzled melted butter over them. We didn't like the sauce at all and felt the chicken was delicious without it. I also made two of the rolls with Swiss cheese and two with Provolone, and my husband and I liked the Provolone better (our son preferred the Swiss). I'll be making this recipe this weekend when my daughter's fiance and his parents come for dinner.

This was fabulous especially the sauce we loved it.. I asked my Husband if I should make it again? He said definetly. have about 3 times since. It is something I have to make now regularly. I served this with Chicken Flavored rice. It was great... not to difficult either..

Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice now. Neither time did I bread it or make the sauce actually. After rolling the chicken up I sprinkled paprika on the top surrounded it with wedges of butter and let it bake. The second time I made it I was running low on time so I pan seered some seasoning into the chicken first and then rolled it all up and let bake for 25 minutes. The nice thing about not breading the chicken is that I didn't need toothpicks so no worries of the little sticks breaking in the food. When first seering the chicken it made for less flexible meat to roll-up but it worked anyway and my guests loved it!

Very good. Took a little longer to cook than the recipe said.

This recipe is easy and it tastes great. I tried it for new years and it came out delicious. The sauce was incredible too. I will definitely recommend this to my friends and will probably cook more often than just special occasions. Thanks for sharing. =)

I did not care for the cornflake coating and the inside was dry.