Ham & Provolone Chicken Roll-Ups

This dish is a golden-crisp parcel of ham and melted provolone in a buttery thin chicken cover. If you bite into one of these, you’ll understand why roll-ups win every lunchbox and dinner-table popularity contest.

This easy, family-friendly recipe is a cook’s secret weapon. It involves a simple technique, pantry-friendly ingredients, and a result that’s comforting and totally addictive.

What are Chicken Roll-Ups?

Chicken roll-ups are thinly flattened chicken breasts layered with cured meat and cheese, rolled tightly, breaded, and baked. The idea of stuffing meat with cheese and ham goes back centuries, as cooks have long used rolling and stuffing to make lean cuts more interesting and to stretch ingredients further. This stuffed chicken form, like Cordon Bleu, became popular in mid-20th-century Europe and then worldwide.

Pro Tips for Perfect Roll-Ups

• Pound evenly and aim for about 3–4 mm thickness so the chicken cooks through without drying out.
• After assembling, chill the roll-ups for 15–20 minutes, because they hold together better and the breading sticks without slipping.
• Tuck ends in tightly and, if needed, secure with a toothpick, but remove before serving.
• Mix a little grated Parmesan into the breadcrumbs for extra savory depth.

Frequently Asked Questions

What’s the difference between these roll-ups and Chicken Cordon Bleu?

Cordon Bleu is usually a thicker, often pan-fried or oven-finished dish with a classic ham and cheese combo. These roll-ups are thinner, rolled tightly for even cooking, and are breaded then baked for a quicker, homely version.

Can I use a different cheese?

Yes, provolone melts beautifully, but Swiss, Gruyère, or mozzarella are great swaps. Strong cheeses, like aged cheddar, will change the flavour profile but still work.

Do I need to fry them instead of baking?

No, baking at 190°C gives a crisp crust and cooks through safely. Frying will be quicker and crisper, but it adds more oil and fuss. Baking is easier and lighter.

Can I Freeze Chicken Roll-Ups?

Yes, just place in an airtight bag or container and transfer to a freezer. They’ll keep well for up to 2 months. Bake from frozen at 190°C and add about 10–15 minutes to the baking time, covering with foil if the crust browns too fast.

How to Store Leftovers

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in an oven so the crust re-crisps and the cheese melts evenly.

How to Make Ham & Provolone Chicken Roll-Ups

Step 1

Step 1

Pound the chicken until the breast is quite thin and even, and lightly season both sides.

Pound the chicken until the breast is quite thin and even, and lightly season both sides.

Step 2

Step 2

On each flattened breast, place ham and provolone slices. Roll each breast from one long side to the other and secure it properly.

On each flattened breast, place ham and provolone slices. Roll each breast from one long side to the other and secure it properly.

Step 3

Step 3

Dust each roll lightly in flour, shaking off the excess, and dip into beaten egg.

Dust each roll lightly in flour, shaking off the excess, and dip into beaten egg.

Step 4

Step 4

Press the rolls into the breadcrumb mixture until fully coated. Place the breaded roll-ups on a lightly oiled baking tray, drizzle olive oil, and add rosemary.

Press the rolls into the breadcrumb mixture until fully coated. Place the breaded roll-ups on a lightly oiled baking tray, drizzle olive oil, and add rosemary.

Step 5

Step 5

Bake at 190°C for about 30 minutes and serve hot.

Bake at 190°C for about 30 minutes and serve hot.