This classic meal is one of our all-time favorite family dinners, and you’ll be surprised at how easy it is to put together. Growing up, I loved this dish so much I’d request it for my birthday dinner!
If you don’t have swiss, cheddar or even pepperjack works well- just choose a melty cheese. I’ve called for shredded cheese below since I think it’s easier to stuff with, but you can use slices if that’s what you’ve got. Use ham sliced very thin.
No dijon? Wholegrain mustard works well here, also.
This recipe works best with juicy boneless chicken thighs- but if you’ve only got chicken breasts, it’s easier to roll if they’ve been pounded to about 1” thickness with a meat mallet.Print
2 pounds russet potatoes
2 tablespoons butter
¼ cup milk
Salt and pepper, to taste
2 pounds boneless, skinless chicken thighs
8 ounces sliced ham
1 cup shredded swiss cheese
4 tablespoons dijon mustard
2 large eggs
2 cups panko breadcrumbs
Toothpicks, for securing the chicken
- Preheat the oven to 375*F.
- Bring a large pot of salted water to boil.
- Peel the potatoes and roughly chop into pieces about 3” wide across.
- Once the water is boiling, transfer the potatoes to the pot and cook until potatoes are soft and falling apart, about 12-15 minutes. Drain and set aside.
- While the potatoes are boiling, make the chicken: Spread the chicken thighs out on a plate (you may need more than one plate), and divide the mustard between them, spreading the mustard evenly over the upward facing side of the thigh.
- Lay 1 to 2 ham slices on top of the mustard, until all the ham has been divided evenly between the thighs.
- Top each ham slice with the shredded cheese, dividing evenly between each chicken thigh.
- Roll the chicken thighs up around the filling ingredients, securing them closed with toothpicks.
- Whisk the eggs in a wide, shallow bowl until smooth.
- Place the breadcrumbs in another wide, shallow bowl.
- Dredge the rolled chicken thighs in the egg wash, then the breadcrumbs. Transfer the breaded chicken to the sheet pan once dredged, leaving an inch or two of space between each chicken roll.
- Place the pan in the oven and bake 18-22 minutes, until the chicken is cooked through and the breadcrumbs have browned.
- While the chicken is cooking, finish the potatoes: Add the butter and milk to the potatoes and use a masher to mash the potatoes until they are smooth, with few lumps.
- Season to taste with salt and pepper.
- When the chicken is done cooking, serve alongside the mashed potatoes.
Prep It For Later:
Roll and stuff the chicken thighs, following instructions in Steps 5-8. Transfer the chicken rolls to a large resealable container.
Boil and mash the potatoes according to instructions in Steps 1-4, and Steps 13-14. Transfer to a resealable container.
The prepared chicken will last in the fridge overnight. The mashed potatoes will last for up to 4 days.
1 container of rolled chicken thighs
1 container of mashed potatoes.
Prepare from prepped:
- Preheat the oven to 375*F.
- Dredge and bread the chicken according to the instructions in Steps 9-12. Place in the oven and bake 18-22 minutes.
- Reheat the mashed potatoes, either in the microwave or stovetop, adding in more milk a little at a time if they seem dry.
- Serve the chicken alongside mashed potatoes.