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Cook: 40 minutes


  • 4 chicken breasts
  • 300 g Cheddar cheese
  • 3 tablespoons Parmesan cheese
  • 8 slices smoked ham
  • salt
  • freshly ground black pepper
  • Sauce:
  • 2 tablespoons butter
  • 2 tablespoons cake flour
  • 2 cups milk
  • 1 teaspoons Dijon mustard
  • 3 tablespoons Mozzarella cheese
  • 3 tablespoons Cheddar cheese
  • Topping:
  • ¼ cup finely chopped parsley
  • 3 tablespoons Parmesan cheese
  • ½ cup breadcrumbs

Preheat the oven to 180°C.
Butterfly the chicken breasts and lay them between cling film and bash them with a rolling pin until they are around 1 cm thick.
Discard cling film and cover breasts with cheese, followed by two slices of ham, and roll up.
Pack the pieces of chicken snugly in a greased baking dish and season with salt and pepper.
In a saucepan heat the butter until melted and whisk in the flour.
Allow to brown slightly and then whisk in the milk a little bit at a time to make a smooth sauce.
Stir in the cheese and Dijon mustard then season to taste and pour over the chicken roll ups.
In a small bowl mix together the breadcrumbs, Parmesan and parsley and sprinkle over the top of the saucy chicken then bake for around 40 minutes or until the chicken is cooked through.

Recipe: Amanda Conradie
Photo: Elize de Kock

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