Not So Classic Cordon Bleu Rsc Recipes

Steps:

• Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.
• Place one slice ham and one slice cheese on each breast.
• Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.
• Roll up carefully, securing with toothpicks.
• It is important to secure the ends so the cream cheese doesn't leak out!
• Just close the ends by securing them with toothpicks.
• Lightly sprinkle each piece with salt, then dip in the egg.
• Roll chicken in cracker crumbs.
• Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes.
• Remove toothpicks and serve.

Steps:

• Begin by cooking bacon for 3 minutes on each side over medium-high heat. Remove bacon from pan and cool. Place one tilapia filet in the middle of a sheet of Reynolds wrap and season both sides with salt and pepper. Place one piece of bacon and 1/4 of the cheese on top of the fish. Use the Reynolds wrap to tightly roll the fish around the cheese. Wrap one more time with an additional piece of Reynolds wrap. Repeat this for the other 3 tilapia fillets. Place all 4 wraps on the bottom rack of an empty dishwasher and run on normal cycle with no soap.
• In the meantime, melt butter in a pan over medium heat. Add garlic and bread crumbs. Sautee until the bread crumbs are golden brown. Add rosemary and remove from heat.
• Once the dishwasher has completed its cycle, remove foil packets. Unwrap the fillet and place in the middle of a plate. Top with some toasted bread crumbs and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Prepare a glass baking dish by coating lightly with olive oil.
• Place one of the chicken breasts between two pieces of plastic wrap.
• Gently pound with the flat side of a meat tenderizer, taking care not to puncture the chicken, until about 1/4 inch thickness.
• Repeat with the remaining 3 chicken breasts.
• In a bowl, combine the Greek yogurt, artichokes, roasted red peppers and Hidden Valley Original Ranch Seasoning mix.
• Spoon 1/4 - 1/3 cup of this mixture onto each flattened piece of chicken breast.
• Carefully roll the chicken into a log, folding in the sides as you go.
• Repeat with the remaining 3 chicken breasts.
• In a small dish, combine the flour, 1 tsp of the salt and 1 tsp of the pepper.
• In a second dish, beat the eggs, and mix in 1 tsp of the salt and 1 tsp of the pepper.
• In a third dish, combine the breadcrumbs, parmesan cheese, the melted butter, 1/2 tsp of salt and 1 tsp of pepper.
• Gently take one rolled up piece of chicken, keeping the filling inside, and coat it in the seasoned flour.
• Transfer to the egg mixture and coat the chicken with that.
• After the egg, place the chicken in the breadcrumb/parmesan/butter mixture until completely coated.
• Place in the baking dish, seam side down.
• Repeat with the remaining 3 chicken breasts.
• Bake the chicken for 30 minutes, or until just done (juices run clear).
• Serve with your favorite side and enjoy!
• You will most likely have leftover Greek yogurt mixture; I highly recommend saving and pairing with scrambled eggs or spreading on a toasted bagel the next morning!