Chicken Rolls

These chicken breast rolls are a stripped-down take on chicken cordon bleu without the cheese or breading. Each breast gets pounded to a quarter inch, rubbed with sage, garlic, salt, and pepper, wrapped around a slice of ham, and pan-fried until golden on all sides.

Pounding the chicken thin is the step that makes everything work. At a quarter inch, the breast is flexible enough to roll into a tight spiral without cracking, and it cooks through evenly in the skillet without drying out.

The sage and garlic rub goes directly on the meat before the ham layer. That way the seasonings are trapped inside the roll where the heat releases their oils into the chicken as it cooks, flavoring it from the inside out.

A light dusting of flour on the outside gives the rolls a thin, crispy skin that browns beautifully and helps hold the spiral shape together during cooking.

Chef Tips

• Pound between plastic wrap or wax paper to prevent the chicken from tearing. Use the flat side of a mallet, not the textured side
• Secure the rolls tightly with toothpicks or kitchen string. Loose rolls unravel in the pan and cook unevenly
• Don’t crowd the skillet. Cook in batches if needed so each roll has room to brown on all sides
• Use tongs, not a fork, to turn the rolls. Piercing them releases the juices you’re trying to keep inside

Variations

• Add a slice of Swiss cheese inside with the ham for a classic cordon bleu filling
• Use prosciutto instead of regular ham for a saltier, more intensely flavored roll
• Finish with a pan sauce: deglaze the skillet with white wine and chicken broth after removing the rolls