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Medium Sheet Pan


Swiss Chicken Rolls

6   boneless, skinless chicken breasts (4-6 oz/125-175 g each)
2   tbsp (30 mL) Dijon mustard
6   oz (175 g) thinly sliced deli smoked ham (6 slices)
1   jar (12 oz or 370 mL) roasted red peppers, drained and cut into strips
6   oz (175 g) sliced Swiss cheese, divided
   Salt and ground black pepper
  1. Preheat broiler on HIGH. Insert tip of Paring Knife into thickest side of each chicken breast and cut lengthwise through breast, almost through to the other side. Spread open flat. Place each chicken breast between two pieces of Parchment Paper. Flatten chicken to 1/4-in. (6-mm) thickness using Meat Tenderizer.
  2. Spread each chicken breast with about 1 tsp (5 mL) mustard; top with one ham slice. Arrange pepper strips crosswise over center of ham. Place half of the cheese over peppers. Roll up chicken jelly-roll style, tucking in ends; place rolls seam sides down onto Medium Sheet Pan. Arrange remaining cheese over rolls; season with salt and pepper.
  3. Place baking sheet 4 in. (10 cm) from heating element. Broil 10-14 minutes or until internal temperature registers 160°F (71°C). (Watch closely. If rolls start to brown too quickly, move rack to lower position.)

Yield: 6 servings

Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 110 mg, Carbohydrate 5 g, Protein 40 g, Sodium 710 mg, Fiber 0 g