Herb-Dijon Cordon Bleu Roulade with Gruyere-Sherry Cream

• Rimmed baking sheet
• Large ovenproof skillet (10-12 in)
• Meat mallet or heavy skillet
• Instant-read thermometer
• Mixing bowls and shallow breading dishes
• Whisk and measuring cups/spoons
• Microplane or box grater
• Kitchen twine or toothpicks
• Pot for potatoes and potato ricer or masher
• Fine mesh sieve (optional)

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• cold water
• kosher salt
• granulated sugar
• black peppercorns, crushed

• boneless, skinless chicken breasts (6-7 oz / 180-200 g each)
• thin slices prosciutto
• Gruyere, grated (about 1 1/2 cups; use 1/3 cup per breast)
• Dijon mustard
• whole-grain mustard
• chopped fresh tarragon or parsley
• Freshly ground black pepper

• all-purpose flour, lightly seasoned with salt and pepper
• large eggs, beaten with 1 tbsp water
• panko breadcrumbs
• unsalted butter
• fresh sage leaves, thinly sliced
• chopped parsley
• neutral oil for searing

• olive oil
• small shallot, minced
• dry sherry
• low-sodium chicken stock
• heavy cream
• Dijon mustard
• grated Gruyere
• cold unsalted butter
• fresh lemon juice
• Freshly ground black pepper

• Yukon Gold potatoes, peeled and cut into 1-inch cubes
• unsalted butter
• 1/3 cup (80 ml) warm whole milk or cream
• chopped chives
• asparagus, woody ends trimmed
• garlic clove, minced
• sliced toasted almonds
• Zest of 1/2 lemon, plus extra lemon zest and parsley for garnish
• Salt and freshly ground pepper

• Protein: Chicken breasts, prosciutto, eggs
• Produce: Shallot, tarragon or parsley, sage, chives, asparagus, garlic, lemon
• Dairy: Gruyere, unsalted butter, heavy cream, whole milk or cream
• Pantry & Spices: Kosher salt, sugar, peppercorns, Dijon, whole-grain mustard, flour, panko, neutral oil, olive oil, dry sherry, chicken stock, sliced almonds

1. 1. Make the quick brine: stir 4 cups cold water with 3 tbsp kosher salt, 1 tbsp sugar and crushed peppercorns until dissolved. Submerge chicken breasts in the brine and refrigerate 20 minutes. Do not exceed 30 minutes to avoid oversalting.
2. 2. While chicken brines, start potatoes: place peeled, cubed potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer until fork-tender, 18-20 minutes.
3. 3. Drain potatoes, return to pot off heat for 1 minute to dry, then mash or pass through a ricer with 4 tbsp butter and 1/3 cup warm milk; season with salt, pepper and 2 tbsp chopped chives. Keep warm (low oven 170°F) until plating.

1. 1. Drain brined chicken and pat very dry. Place each breast between plastic wrap and pound with a meat mallet to an even 1/4-inch thickness, about 6 x 5 in. Lightly season with freshly ground black pepper only.
2. 2. Mix 2 tbsp Dijon, 1 tbsp whole-grain mustard, and 1 tbsp chopped tarragon or parsley into a smooth paste. Spread 1 heaping tablespoon of the mustard mixture over each pounded breast, leaving a 1/2-inch border at the far edge.
3. 3. Lay two slices prosciutto slightly overlapping down center of each breast, leaving a 1/2-inch strip of the top edge bare for sealing. Sprinkle 1/3 cup grated Gruyère down the center of each breast.
4. 4. Roll each breast tightly from the long edge into a compact cylinder and secure with two toothpicks or kitchen twine.

1. 1. Preheat a small skillet over medium. Add 3 tbsp unsalted butter; when foamy and nutty (2-3 minutes) add thinly sliced sage and 1½ cups panko. Stir until panko is evenly golden, 2-3 minutes. Transfer to a shallow dish, stir in 2 tbsp chopped parsley and a pinch of salt; let cool.
2. 2. Set up breading station: seasoned flour (1 cup lightly salted), beaten eggs + 1 tbsp water, and the cooled toasted panko. Dredge each roulade in flour shaking off excess, dip into egg wash, then press thoroughly into toasted panko so crumbs adhere evenly.
3. 3. Place breaded roulades on a rimmed baking sheet and chill in refrigerator 10 minutes to firm the coating and reduce cheese leakage.

1. 1. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high with 2 tbsp neutral oil until shimmering and just smoking lightly (pan should feel very hot when hand hovered 6 in above).
2. 2. Sear two roulades seam-side down, 2-3 minutes without moving to set the crust, then turn and brown each remaining side 2-3 minutes until evenly golden. Work in two batches and add 1 tsp oil between batches if pan cools.
3. 3. Transfer all browned roulades, seam side up, to the oven and roast until an instant-read thermometer inserted into the center reads 155°F (68°C), about 10-12 minutes depending on roll diameter. Remove from the oven and tent loosely; rest 6-8 minutes so carryover reaches 160-165°F.

1. 1. While roulades roast, use the same skillet with fond. Reduce heat to medium and add 1 tbsp olive oil if pan is dry. Add 1 minced shallot; sweat until translucent, 1-2 minutes.
2. 2. Deglaze with 1/4 cup dry sherry, scraping browned bits and reduce by half, about 1-2 minutes. Add 3/4 cup chicken stock and simmer until reduced by one-third, 2-3 minutes.
3. 3. Stir in 3/4 cup heavy cream and simmer until sauce coats the back of a spoon, 2-3 minutes. Off heat whisk in 1 tsp Dijon, 1/2 cup grated Gruyère until smooth, then whisk in 1 tbsp cold butter for shine. Stir in 1 tsp fresh lemon juice, adjust pepper, and keep warm on lowest heat. If desired, pass through a fine mesh sieve for silky texture.

1. 1. Just before roulades rest, heat a medium skillet over medium heat with 1 tbsp olive oil. Add trimmed asparagus and season with salt and pepper; sauté, stirring occasionally, 3-4 minutes until bright and just tender.
2. 2. Add 1 minced garlic clove and 1 tsp butter, sauté 30 seconds more. Finish with zest of 1/2 lemon and 1 tbsp toasted sliced almonds; transfer to a warm plate and keep warm.

1. 1. Remove toothpicks or twine from rested roulades. Slice each roulade into 1-1¼-inch thick medallions (expect 4-5 medallions per roulade). If crumbs softened, place slices briefly under a very hot broiler 30-60 seconds to re-crisp.
2. 2. Warm plates at 170°F for 5 minutes. Spoon 2-3 tbsp Gruyère-sherry cream onto each warmed plate in a shallow pool, fan 4-5 roulade medallions over the sauce, place a generous quenelle (or scoop) of herb mashed potato, and align 3-4 asparagus spears alongside.
3. 3. Finish with a small sprinkle of extra toasted panko, chopped parsley and a little lemon zest. Serve immediately.

Refrigerate cooled roulades and sauce separately in airtight containers up to 3-4 days. Reheat roulade slices on a rimmed baking sheet, loosely tented with foil, in a 300°F oven for 15-18 minutes until warmed through, then broil 30-60 seconds to re-crisp if needed. Warm the sauce gently over low heat with a splash of stock or cream; avoid microwaving the breaded roulades so the crust does not turn soggy.

These are rough estimates based on 4 servings including roulade, mashed potatoes, and asparagus. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.