Delicious Stuffed Crispy Chicken

Stuffed Crispy Chicken

Stuffed Crispy Chicken is a recipe for when you’re feeling fancy.

Stuffed Crispy Chicken



I was feeling fancy last night and for once I felt like I had time to feel that way! Grey is in a great mood since he was feeling not very well the other day.


He was playing basketball, obviously, because what else is there. I then had time to put together dinner. This was a hit with Matt!




Stuffed Crispy Chicken


  • 6 strips of bacon chopped
  • 1 small yellow onion
  • 2 cups fresh spinach 
  • 3 chicken breasts
  • 4 slices of ham
  • 5 slices of swiss cheese
  • 2 cups of flour
  • 5 eggs, whisked
  • 3 cups Panko breadcrumbs
  • Fresh parsley
  • salt and pepper to taste

Creamy Dijon Sauce

  • 3 tablespoons butter
  • 3 garlic cloves minced
  • 3 tablespoons flour
  • 2 cups of milk
  • 1/4 cup dijon mustard
  • salt and pepper to taste
  • 1 cup parmesan cheese





  1. Chop bacon into small chunks. In a medium cast-iron skillet or pan, cook the bacon until almost brown, about 5 minutes. Add in the onions and cook, stirring, until translucent, about 8 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  2. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts. Layout a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly. If they don’t overlap enough your roll won’t stay together. Season with salt and pepper.
  3. Layer the ham, Swiss cheese, and bacon spinach mixture over the chicken. Then roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  4. Refrigerate for 2 hours to set.
  5. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  6. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 45 minutes, until golden brown.
  7. To make the creamy Dijon sauce: In a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened. Stir frequently.
  8. Slice the chicken roll and serve with the sauce and fresh parsley.

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