Ham and Asparagus Chicken Roulade

barbara lentz


A play on chicken cordon blue yummy


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 4
    chicken breast pounded thin
  • 12 medium
    asparagus stalks trimmed
  • 4 large
    sliced deli ham
  • 2 c
    shredded sharp cheddar cheese or swiss cheese
  • ·
    salt and pepper
  • 2 large
    eggs whisked
  • 1 c
    panko bread crumbs

How to Make Ham and Asparagus Chicken Roulade


  1. Preheat oven 350 degrees. Spray a large sheet pan or line with parchment paper
  2. Pound the chicken breasts thin. Season with salt and pepper. If the breasts are whole butterfly and open like a book and then pound thin.
  3. Lay one piece of ham over each chicken breast. Sprinkle 1/2 cup of cheese over ham. Place three asparagus stalks on each chicken breast. May have to cut the stalks in two if they are long.
  4. Roll the chicken breast enclosing the ingredients inside and tie with butchers twine on both ends and in the middle.
  5. Roll each chicken breast in egg then roll in panko.
    Place on prepared baking sheet and bake until golden brown on juices run clear about 25 minutes

Printable Recipe Card

About Ham and Asparagus Chicken Roulade

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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