Cordon Bleu Egg Rolls Food

CHICKEN CORDON BLEU EGG ROLLS

Steps:

• In a medium size bowl, combine the chicken, ham and cheese pieces and stir to mix thoroughly. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.
• Place a single wrapper on a large plate and scoop a heaping tablespoon of the mixture into the center of it. Roll from the corner in and fold in the sides as you go. Dip a finger in the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all of the egg rolls have been made.
• FRYING INSTRUCTIONS: In a heavy weight sauce pan, heat the oil. For my stove, medium high works best. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you place an egg roll in the oil. Cook the egg rolls in batches, turning them as needed in the shallow oil. Remove the egg rolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.
• BAKING INSTRUCTIONS: Preheat oven to 425 degrees. Place the rolls on a silicone lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown.
• Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce. Enjoy!

CHICKEN CORDON BLEU EGG ROLLS

Steps:

• Whisk together the dijon mustard and honey, set aside.
• Lay each egg roll wrapper flat and diagonal, with a corner facing toward you. In the center place a chicken strip and a few strips of ham and cheese .
• Dip your finger in the water and trace around the edges of the egg roll wrapper. Fold the corners in and roll up the wrapper, pressing the seams closed. (see pictures in post above for assistance).
• In a small skillet, pour enough vegetable oil to fill 1 inch deep. Heat over medium heat for 5 minutes, or until the oil is about 325 to 350 degrees.
• Place 3 egg rolls at a time into the oil for 1 to 2 minutes, flip and fry an additional 1 to 2 minutes. Place on paper towels to remove excess oil. Repeat with remaining egg rolls.
• Serve with the honey mustard sauce for dipping.

CHICKEN CORDON BLEU ROLLS

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.

BEEF ROLLS CORDON BLEU

Steps:

• Combine the first 5 ingredients.
• Make 8 thin patties.
• Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
• Fold over and be sure the cheese and bacon are covered.
• Whip 2 eggs.
• Dip the beef rolls into the egg, then roll in the bread crumbs.
• Place into casserole dish.
• Bake 1 hour at 350 degrees or until done.
• Make gravy with milk, flour, and soup.
• Pour over rolls and bake until sauce bubbles.
• **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

CHICKEN CORDON BLEU I

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.

CHICKEN CORDON BLEU CRESCENT ROLLS

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.

CORDON BLEU ROLL (OAMC)

Steps:

• Combine first 8 ingredients in a large bowl and mix well.
• Cover a cookie sheet with foil.
• Press chicken mixture into a 8x10 rectangle.
• Place cheese slices on chicken mixture, then top with ham slices.
• Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up).
• Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through.
• Slice to serve.
• To freeze: wrap baked chicken roll, label and freeze.
• To serve: thaw overnight and then bake as above.

VAL'S CHICKEN CORDON-BLEU ROLLS

Steps:

• Lay down cutlet of chicken and put a slice of ham and a slice of cheese on top and roll it up, sealing it with 2 toothpicks. Dip it in milk bath and then roll it in flour. Then dip it in a beaten egg bath and roll it in bread crumbs. Brown it in frying pan with melted butter. Repeat with other cutlets.
• In a small pyrex dish combine 1 cup of milk with cream of chicken soup and mix until even. Lay the rolls of chicken in the pyrex and spoon some mixture on top of each.
• Place pyrex in preheated oven and bake at 375 for 25 minutes.

QUICK AND EASY CHICKEN CORDON BLEU ROLLS

Steps:

• On each chicken breast, place one piece of prosciutto and cheese. Roll up each chicken breast and secure with a toothpick. Season each roll with salt and pepper. Place in the Crock-Pot slow cooker.
• In a small bowl, whisk together the soup, milk and white wine. Pour half of this mixture over the chicken breast rolls, placing the other half in the refrigerator for later. Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours.
• Before serving heat up the remainder of your sauce and put over the chicken breast when serving (also tastes wonderful over rice or risotto).

VEAL CORDON BLEU

Steps:

• If using veal round steak, cut into 4 serving pieces.
• Pound meat until 1/4 inch thick.
• Place a slice of ham and cheese on each piece of meat.
• Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
• Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
• Dip rolls into egg, then roll in bread crumbs.
• Melt shortening in large skillet; brown rolls, about 5 minutes.
• Reduce heat and add water.
• Cover; simmer 45 minutes or until tender.
• Remove cover last 2 or 3 minutes to crisp rolls slightly.