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Chicken Cordon Bleu Roll Loaf Recipe

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4.6 from 24 reviews

A savory Chicken Cordon Bleu Roll Loaf featuring a seasoned ground chicken base wrapped around layers of ham and Swiss cheese, baked to perfection with an optional tangy Dijon-mayo topping and melted cheese for a delicious, hearty main course.

Ingredients

Chicken Mixture

  • 2 pounds finely ground chicken meat
  • 1 cup dry breadcrumb mixture, plain or seasoned
  • 2 whole large eggs
  • ½ cup whole milk or preferred dairy
  • 1 small yellow onion, minced finely
  • 2 garlic cloves, crushed or minced
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked or sweet paprika
  • 1 teaspoon dried parsley flakes

Filling

  • 6 slices Swiss cheese or similar melty cheese such as provolone or mozzarella
  • 6 thinly sliced pieces of deli-style ham

Optional Topping

  • ½ cup shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easier removal.
  2. Mix Ingredients: In a large bowl, combine ground chicken, breadcrumbs, beaten eggs, milk, minced onion, garlic, Dijon mustard, salt, pepper, paprika, and parsley. Mix thoroughly but do not overmix to maintain tenderness.
  3. Form Base Layer: Press half of the chicken mixture evenly into the bottom of the prepared loaf pan to form a smooth layer.
  4. Add Filling: Layer the ham slices evenly over the chicken base followed by the cheese slices to create the filling.
  5. Seal Loaf: Spread the remaining chicken mixture evenly over the filling, sealing the edges completely to encase the ham and cheese inside.
  6. Bake Loaf: Place the loaf pan in the oven and bake for 45 to 50 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is fully cooked.
  7. Apply Optional Topping: If using, mix Dijon mustard and mayonnaise together and spread over the loaf in the final 5 minutes of baking. Sprinkle shredded Swiss cheese on top and return to the oven until cheese melts and turns golden.
  8. Rest and Serve: Let the loaf rest for 10 minutes after baking. Slice and serve warm with sides like roasted vegetables, mashed potatoes, or a garden salad.

Notes

  • Use a food thermometer to ensure the internal temperature reaches 165°F for safe consumption.
  • Do not overmix the chicken mixture to keep the loaf tender.
  • Substitute Swiss cheese with provolone or mozzarella if preferred.
  • For easier slicing, let the loaf rest before cutting to allow juices to redistribute.
  • The optional Dijon-mayo topping adds moisture and flavor but can be omitted for a simpler loaf.

Find it online: https://hotsavors.com/chicken-cordon-bleu-roll-loaf-recipe/