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Chicken Reuben Roll-Ups

My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee
  • Total Time
    Prep/Total Time: 30 minutes
  • Makes
    2 servings

Ingredients

  • 2 slices swirled rye and pumpernickel bread
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 slices Swiss cheese
  • 2 slices deli corned beef
  • 2 tablespoons Thousand Island salad dressing
  • Additional Thousand Island salad dressing, optional

Directions

  • Preheat oven to 425°. Tear bread into 2-in. pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a shallow bowl.
  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with garlic salt and pepper. Top with cheese and corned beef. Roll up chicken from a short side; secure with toothpicks. Brush outsides with dressing; roll in bread crumbs.
  • Place roll-ups on a greased baking sheet, seam side down. Bake until chicken is no longer pink, 20-25 minutes. Discard toothpicks; if desired, serve with additional dressing.
Health Tip: A traditional Reuben sandwich can have upwards of 700 calories, 40 g fat and nearly 3,000 mg sodium! This roll-up has all the flavor without the obligatory post-dinner workout.
Nutrition Facts
1 roll-up (calculated without additional dressing): 326 calories, 13g fat (4g saturated fat), 89mg cholesterol, 790mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 32g protein.
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