CHICKEN CORDON BLEU SLIDERS
I'm always searching for sandwich ideas, since that's my favorite food. I started experimenting and came up with these chicken cordon bleu sliders. My family loves them, too! —Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 2h50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Place chicken in a greased 3-qt. slow cooker; sprinkle with garlic, salt and pepper. Top with cream cheese. Cook, covered, on low, 2-1/2-3 hours or until a thermometer inserted in chicken reads 165°. Remove chicken; shred with 2 forks. Return to slow cooker., Stir in Swiss cheese and ham. Cover and let stand 15 minutes or until cheese is melted. Stir before serving on rolls. Sprinkle with green onion.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 254mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
CHICKEN CORDON BLEU ROLL-UPS
A clever technique and a few lightened-up touches let you indulge in all the flavor of Chicken Cordon Bleu, without all the fuss or the fat. It all starts with skipping the stuffed chicken breasts. Instead, pound your chicken breasts flat and layer with Swiss cheese, ham and spinach (for an extra boost of veggies). Then, roll them up, so the flavors can melt together. Coating the outside of your chicken roll-ups with a toasty, herby panko crust and baking them, instead of frying, keeps calories down without sacrificing crispy texture. So, you end up with crunchy-on-the-outside and melty-on-the-inside chicken roll-ups packed with classic flavor and fewer than 400 calories per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly spray rimmed baking pan with cooking spray.
- In 8-inch skillet, cook Topping ingredients 6 to 8 minutes over medium heat, stirring frequently, until crumbs are deeply browned. Reserve.
- Meanwhile, place chicken breasts on cutting board. Cut each breast in half horizontally into two 4-oz pieces. Place each breast piece between pieces of plastic wrap or waxed paper. Beginning in center of each breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- Season chicken pieces with salt; divide spinach, and layer on breasts. Top spinach with cheese and ham. Beginning from narrow end, roll breasts and seal each end with toothpick; place in pan.
- Brush each breast with egg white mixture; spoon bread crumbs on each roll, pressing gently so crumbs adhere. Roast 25 to 30 minutes or until chicken is cooked through and filling in chicken reaches internal temperature of 165°F. Remove toothpicks before serving.
Nutrition Facts : Calories 300, Carbohydrate 7 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 0 g, TransFat 0 g
CHICKEN CORDON BLEU LASAGNA
We took two of our favorite meals and put them together for a weeknight dinner mash-up. Creamy, cheesy sauce, lasagna noodles, Swiss cheese, chicken and ham give this lasagna huge flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 20 to 40 seconds or until melted. Add bread crumbs to bowl, and stir until mixed well; set aside.
- In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk, until cheeses are melted and mixture is smooth. Remove from heat.
- Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.
- Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20 minutes before serving. Garnish with additional thyme.
Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 2 g, TransFat 1 g
CORDON BLEU SLIDERS
Great sliders for a fun summer lunch or dinner. Source: http://www.rhodesbread.com/recipes/view/cordon-bleu-sliders
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine honey, mustard, mayonnaise and poppy seeds and mix well. Slice rolls. Spread bottom of sliced roll with honey mustard spread. Layer 1/2 slice chicken 1/2 slice ham another 1/2 slice chicken on top of spread. Top with slice of Swiss cheese.
- Place on baking sheet and melt in 350°F oven for 1-2 minutes just until cheese is melted. Remove from oven. Spread each top piece of rolls with spread and place on top of melted cheese.
Nutrition Facts : Calories 237.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 48.5, Sodium 707.7, Carbohydrate 16.3, Fiber 0.7, Sugar 2.7, Protein 17.7
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- Preheat oven to 400 degrees F. Slice the dinner rolls in half and place them cut side up on a large baking tray.
- To make the sauce, whisk together the sauce ingredients and spread about 1 tsp of sauce on each half.
- Place a slice of ham, draped and folded, into a pile, on one half of each roll. Place a half slice of cheese over the ham. Layer a slice of chicken, again draped and folded into a pile, over the cheese. Place the second half slice of cheese over the chicken. Divide any remaining cheese between the rolls and place the top roll over each slider.
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