![Chicken, Ham and Swiss Roulades with mustard, rice and salad](https://reciperealism.com/wp-content/uploads/2011/10/P1020143-1-269x300.jpg)
Total time: 30 minutes
Serves 4
- 8 thin chicken cutlets (~1 ½ lbs)
- Salt
- Pepper
- 8 slices of ham
- 8 slices of Swiss cheese
- olive oil
- whole-grain mustard
Season the chicken with salt and pepper and roll up each cutlet with a slice each of ham and Swiss cheese; skewer with toothpicks. In an ovenproof skillet, cook in olive oil over medium-high heat until golden; transfer to oven. Cook at 400°F until cooked through, 8 to 10 minutes. Serve with whole-grain mustard.
Yet another decent recipe from Real Simple’s “10 Ideas for: Chicken Cutlets”. Just don’t forget about the toothpicks when you go to eat the chicken! They can blend in pretty well.
![Assembled Chicken, Ham and Swiss Roulades frying](https://reciperealism.com/wp-content/uploads/2011/10/P1020139-1-300x234.jpg)
Don’t have an ovenproof skillet? Just use two dishes like I do. Actually one of my requirements for the set of pots and pans I purchased, oh, about a year ago was to add an ovenproof skillet to my inventory. But I have yet to actually use it as such. I guess I’m hesitant because I’ve never used an ovenproof skillet in the oven. I always just dirty two dishes whenever a recipe like this comes my way – a skillet for the first part, then I transfer everything to a known ovensafe baking dish.
![Chicken, Ham and Swiss Roulades fresh from the oven](https://reciperealism.com/wp-content/uploads/2011/10/P1020140-1-300x253.jpg)
I served this with Gulden’s mustard (didn’t have the whole-grain it calls for), Knorr’s Garlic Butter Rice and lettuce with a balsamic dressing.
![Knorr's Garlic Butter Rice](https://reciperealism.com/wp-content/uploads/2011/10/P1020136-1-225x300.jpg)