Pickle Ham and Swiss Chicken Roll Ups (Cuban Chicken)
These delightful roll-ups featuring pickle, ham, and Swiss chicken were inspired by a strong desire for pickles!
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Ingredients
- 4 1 lb thin boneless chicken cutlets
- 2 oz thin sliced reduced sodium deli ham
- 2 oz shredded Swiss cheese
- 1-2 dill pickles
- olive oil spray
- 1 large egg
- 1/3 cup seasoned wheat or gluten-free breadcrumbs*
- 1/3 cup seasoned wheat or gluten-free panko*
- cooking spray
- 1 1/4 cups pickle juice
- 4 teaspoons deli mustard
Instructions
- 1
Arrange the chicken in a shallow dish and pour enough pickle juice over it to fully submerge the meat. Allow it to marinate in the refrigerator for 8 hours.
- 2
Once the marinating time has elapsed, remove the chicken and thoroughly pat it dry with paper towels; discard the pickle juice.
- 3
Set your oven to preheat at 425°F. Lightly coat a baking sheet with cooking spray.
- 4
Spread a teaspoon of mustard evenly on each chicken piece. Layer slices of ham on top, followed by Swiss cheese and a line of pickles down the center, then roll the chicken up tightly.
- 5
Crack an egg into a medium-sized bowl. In another shallow bowl, mix together the breadcrumbs and panko. Dip each chicken roll in the egg wash, then coat it with the breadcrumb mixture, shaking off any excess.
- 6
Place the coated chicken rolls on the prepared baking sheet and give the tops a generous spray of oil. Bake for 25 minutes or until they are golden brown on the outside and fully cooked inside.
- 7
Repeat steps 1-5 for any additional chicken.
- 8
Preheat the air fryer to 400°F. Arrange the chicken rolls in the air fryer basket in two batches, cooking until golden and cooked through, about 12 minutes, flipping them halfway through the cooking time.
Nutrition Information
Notes & Tips
- *only 1/4 cup of each gets used in breading, so I subtracted what got thrown out from the macros.