CHICKEN CORDON BLEU CRESCENT ROLLS
Top these Chicken Cordon Bleu Crescent Rolls with gravy. These Chicken Cordon Bleu Crescent Rolls have everything you love about the French-inspired dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Unroll crescent dough; separate into 8 triangles. Top with chicken, ham and cheese. Roll up tightly, starting at short side of each triangle.
- Place, point sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. About 5 min. before roll-ups are done, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
- Serve roll-ups topped with gravy.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 3 g, Protein 10 g
CHICKEN CORDON BLEU CRESCENT RING RECIPE - (4.4/5)
Provided by TrayH
Number Of Ingredients 8
Steps:
- * Heat oven to 375°F. Lightly spray 18x13-inch cookie sheet with cooking spray. * In large bowl, stir together cream cheese, garlic salt and onion powder until evenly combined. * Add chicken, bacon, ham and Swiss cheese; stir to combine, making sure to evenly coat all ingredients in cream cheese mixture. Set aside. * Using 1 can of crescent dough, separate dough into 4 rectangles (2 crescents per section); place on cookie sheet in circular shape resembling a compass, one rectangle pointing north, one pointing east, one pointing south and the last one pointing west. * Using second can of dough, separate dough into 4 rectangles. Filling gaps of first layer, arrange rectangles in similar circular shape, only this time having one pointing northeast, one pointing southeast, one pointing southwest and the last one pointing northwest. * Evenly spoon cream cheese mixture over dough; mold mixture into shape of ring on center of dough circle, making sure to leave about 1/2-inch gap of dough in center of ring. * Fold outer edges of dough ring over filling to dough without filling in center of ring. Press dough edges to seal completely so filling does not leak out during baking. Seal all gaps, openings and edges to completely cover filling with dough and make a smooth and uniform appearance. * Bake 20 minutes or until top is golden brown. Cool 5 to 10 minutes before cutting into servings. Serve warm.
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
- In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
- In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
- Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
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