Chicken Cordon Bleu Roll-Ups

Easy chicken cordon bleu roll-ups stuffed with ham and creamy gruyere cheese.

Last month we boarded a plane and many, many, many hours later we landed in Munich, dumped our stuff at the hotel, and walked our tired and jet-lagged selves to the nearest restaurant. Not long after we had plates of simple and delicious Bavarian food in front of us and tall glasses of beer in our hands. There is nothing better than that first meal after a long day of travel – in this case, a plate of chicken cordon bleu.

Ordering chicken cordon bleu has become a bit of tradition when we are in Munich and it always seems to follow some sort of intense travel situation. As I mentioned, this most recent time was after a long flight, but the first time followed a very long car ride – up and over the Alps – that left every last nerve in my body frayed. Seriously, four hours on narrow and winding mountain roads followed by a couple of hours on the autobahn (where there really aren’t speed limits) left me white-knuckled and absolutely starving. Nothing induces mind-altering hangriness more than nerve-wracking travel – at least for me, anyway. A plate of comforting chicken cordon bleu and a big ol’ German beer were a welcomed sight after that adventurous drive – it really took the edge off.

Last week I wanted to recreate that plate of comforting goodness because, let’s face it, a day at work can induce that same sort of hangry feeling I experienced as a passenger dodging cars on foreign motorways. However, I wanted a version that wasn’t complicated – in Germany, the chicken is pounded out until it’s very thin and then ham and gruyere cheese is layered on top. The whole thing is then breaded and fried and I have no idea how they keep it from falling apart. I knew if I tried it the ham and cheese would turn into a big mess, it wouldn’t stay together and I would end up calling the pizza place to save dinner.

So, I took a page from my own book and made chicken cordon bleu roll-ups. They’re easy to pull together and healthier because they’re baked in the oven instead of fried, but equally as delicious as the chicken cordon bleu I’ve had in Germany. I made a batch after work and was surprised how fast they came together – in the time it takes to preheat the oven you can assemble the roll-ups and then just pop them in the oven. Thirty-ish minutes later you’ve got delicious little chicken roll-ups filled with ham and melty gruyere cheese that oozes out when you cut into the roll. I like it when that happens.

It’s quick and easy comfort food with no trip to Germany required. Although, if I could go back to Germany tomorrow I would, but I can’t so… you know what I mean.

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