CHICKEN CORDON BLEU ROLLS
For Christmas dinner or any special occasion, these attractive chicken rolls are my favorite entree. A ham and Swiss cheese filling dresses them up, and everyone enjoys the golden brown, crispy coating. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs. , Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 461 calories, Fat 14g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 622mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 58g protein.
CORDON BLEU CHICKEN ROLLS
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Provided by Michelle
Categories World Cuisine Recipes European French
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
- Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
- Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
- To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g
CHICKEN CORDON BLEU I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
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 ROLL-UPS WITH GINGER 'N' SPICE BLUEBERRY CHUTNEY
Steps:
- Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.
- Combine the panko and garlic salt in a small bowl and drizzle with oil; toss until coated. Heat a large nonstick skillet over medium-high heat. When the skillet is hot add the panko and toast until light golden, stirring constantly. Pour the toasted panko into a shallow dish.
- In another shallow dish, whisk together the egg whites, milk, cornstarch and mustard.
- Line a jelly roll pan with foil (to catch any juices) then set a large wire rack over foil. Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Roll the chicken in the egg white mixture to coat, then roll in the panko crumbs, pressing firmly. Arrange the chicken on the wire rack in the pan, spacing equally. Let rest for 20 minutes.
- Preheat the oven to 350 degrees F.
- For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.
- After resting the chicken for 20 minutes, put the pan in the preheated oven and bake until an instant-read thermometer reaches 160 degrees F when inserted into the center of the chicken roll, about 40 minutes. Remove from oven and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.
CHICKEN CORDON BLUE ROLL-UPS
Bring these Chicken Cordon Bleu Roll-Ups to your next dinner party! Follow the recipe to learn how to make these crowd-pleasing roll-ups today.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Top with ham; sprinkle with cheese. Roll up, starting at one short end of each.
- Mix bread crumbs and 2 Tbsp. dressing in medium bowl. Place flour and egg each in separate bowls. Coat each chicken roll-up with flour, then dip in egg and then crumb mixture, turning to evenly coat each roll-up. Place, seam sides down, on rimmed baking sheet sprayed with cooking spray.
- Bake 32 to 35 min. or until chicken is done (165ºF). Drizzle with remaining dressing before serving.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 150 mg, Sodium 460 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 4 g, Protein 38 g
CHICKEN CORDON-BLEU ROLL-UPS
We've refined the classic cordon bleu, putting in prosciutto for the regular ham and tangy goat cheese for the Swiss, and rolling the filling in pounded cutlets instead of stuffing whole breasts. This guarantees a taste of everything in each bite. For superior flavor and crunch, we coat the roulades in Dijonnaise and dip them in crushed Corn Chex cereal, which also keeps the dish gluten-free.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with a wire rack. Arrange chicken in a single layer on a large cutting board; cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season on both sides with salt and pepper.
- Divide cheese evenly among chicken cutlets, spreading to edges in a thin layer. Overlap 2 slices of prosciutto on each cutlet to fully cover. Starting from one short end, tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat.
- Roll in crushed cereal, pressing with your hands as necessary to fully coat. Transfer to prepared baking sheet, seam-sides down. Bake until cooked through and crisp, 30 to 35 minutes. Let cool slightly. Remove toothpicks and slice; serve.
CHICKEN CORDON BLEU ROLL-UPS RECIPE
This dinner can be thrown together in a matter of minutes and is perfect for kids and adults alike!
Provided by Camille Beckstrand
Categories Main Course
Time 26m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Unroll crescent roll dough. On each roll, place a piece of Swiss cheese, slice of ham, and a tablespoon or two of cooked shredded chicken.
- Roll the crescent around the cheese and meat and place on a large cookie sheet (or other baking pan - mine was a 15 x 10 x 1 inch cookie sheet).
- Once you have rolled up all the roll-ups, use a pastry brush to brush the tops of the rolls with the beaten egg (you could also use melted butter if you prefer). Sprinkle the tops of the rolls with the bread crumbs.
- Place cookie sheet in the oven and cook for 13-16 minutes, or until the rolls are golden and full cooked.
Nutrition Facts : Calories 710 kcal, Carbohydrate 40 g, Protein 41 g, Fat 44 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 139 mg, Sodium 1754 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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- In a small bowl, combine the bread crumbs, panko bread crumbs, parmesan cheese, salt, pepper, and olive oil. Once combined set it aside.
- Lay the chicken breasts flat on a cutting board. Place the ham on each and divided the cheese equally across each chicken breast. Roll the chicken breast up and place it, seam side down, on a baking sheet or baking dish. Top each rolled-up chicken breast with the breadcrumb mixture.
- Bake the chicken for 25-30 minutes at 350 degrees or until the chicken is cooked through (internal temperature should be at least 165 degrees). Remove from the oven and serve.
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