Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry.

Lois
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.

  • Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.

  • In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.

  • Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts

209 calories; 8.1 g total fat; 83 mg cholesterol; 126 mg sodium. 0.7 g carbohydrates; 31.4 g protein; Full Nutrition


Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2003
Very impressive entre. By the time these are done they look a bit small but don't be deceived they're very filling. Read More
(14)

Most helpful critical review

Rating: 2 stars
12/03/2003
Didn't care for this at all the gruyere cheese was overwhelming just overwhelming. Won't try this again anytime soon. Way too strong of a cheese. Read More
(15)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/03/2003
This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered the chicken and vegetables. Read More
(19)
Rating: 2 stars
12/03/2003
Didn't care for this at all the gruyere cheese was overwhelming just overwhelming. Won't try this again anytime soon. Way too strong of a cheese. Read More
(15)
Rating: 5 stars
12/03/2003
Very impressive entre. By the time these are done they look a bit small but don't be deceived they're very filling. Read More
(14)
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Rating: 4 stars
03/18/2013
I changed a couple of things so was hesitant to review this but I added a photo so wanted to mention what I did. I made a veggie dish and forgot to put aside the zucchini and carrots so did without in this one. I also used Dubliner Cheddar cheese and regular ham. I make chicken cordon bleu for my Dad often so he knows the difference between this ham and cheese and gruyere and prosciutto. He was very impressed with this dish but of course prefers the better ham and cheese. I don't eat meat but his review was that it was juicy and very flavorful. Overall this is a lovely presentation and fairly easy to prepare. I will definitely make this again veggies and all. When I do I will certainly update this review. Thanks Marie! Read More
(5)
Rating: 3 stars
09/20/2010
Easier to make than I thought and I couldn't believe that my kids loved it! Served it with a basic bechamel sauce as suggested. I went light on the cheese based on other comments but I would probably take the cheese back up again; you could barely taste it. Definitely making this again! Read More
(4)
Rating: 5 stars
11/14/2011
This turned out very well. I taught this to my Home Ec class and everyone raved! Here are my mini-modifications: - Cut each chicken breast in half horizontally/length-wise so as to have two thin fillets and continued with recipe. This made two pieces per person; - I did chicken out (haha) and go with Swiss cheese as per peoples' comments and because Swiss was on sale (I had a strict budget) it blended very well. I will go with Gruyere when I make it at home; - used Proscuitto (yumm!) for the ham and may try the shrimp next time; - layered it on puffed pastry Vol-o-Vents and topped with a Bearnaise Sauce... Over-all an excellent and easy recipe for even the beginner. And the teens I teach loved it! So a positive 5-stars. Read More
(2)
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Rating: 5 stars
12/26/2012
My son loves these and he is a very picky eater. Easy to make and tastes wonderful! Read More