Stuffed Chicken Cordon Bleu Rolls Food

CHICKEN CORDON BLEU ROLL-UPS

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.

ITALIAN STUFFED CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
• In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
• Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
• Roll up chicken and secure with toothpicks.
• Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
• Place chicken seam-side down on prepared baking sheet.
• Lightly spray chicken with cooking spray (this will help it turn golden brown!).
• Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!

OVEN CHICKEN CORDON BLEU

Steps:

• Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
• In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• Bake 25 to 30 minutes, or until chicken is no longer pink in center.

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.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
• Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
• Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
• Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
• Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
• Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before the chicken is ready, warm the cream sauce on the stove.
• Plate chicken and ladle warm sauce over each portion.

STUFFED CHICKEN BREASTS (CORDON BLEU)

Steps:

• Preheat oven to 400°F.
• Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
• Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
• Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
• Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
• Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
• Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
• Remove toothpicks before serving!

CORDON BLEU CHICKEN ROLLS

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.

STUFFED CHICKEN CORDON BLEU ROLLS

Steps:

• 1. Mix together the bread crumbs, parsley, salt and pepper. Set aside. In a small bowl, mix together the ham and cheese. Set aside. Pound the chicken cutlets thin. Lay the chicken cutlets out and divide the ham and cheese mixture between them, placing the mixture in the center. Roll up jelly roll fashion using toothpicks if you feel it is necessary. Dredge the rolls in flour. Coat with beaten egg, then roll in reserved crumb mixture covering well.
• 2. Sauce: In saucepan on the stove, melt butter and then add the flour. Stirring with a wisk until the mixture smells like peanut butter. Yes, put your nose down there and soon as the mixture smells like peanut butter, add the milk all at once. Whip until smooth, thick and creamy. Add spices, cheese and set aside. If you are making ahead, put a skim of butter on the top to keep the sauce from forming a skin.
• 3. In oil about an inch deep in a skillet, heat oil to 375 degrees. Brown the rolls on all sides being sure not to crowd in the skillet. Remove from skillet and drain on paper towels. Garnish and serve with the cheese sauce over top or on the side.

CROCK POT STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken.
• Put ham and cheese on each slice.
• Roll up and secure with toothpick.
• Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
• Coat chicken, chill for 1 hour.
• Heat oil and brown chicken rolls.
• Put in crock pot.
• Mix soup and broth, pour over chicken.
• Cover and cook on low for 4 hours.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

CORDON BLEU ROLLUPS WITH HONEY-MUSTARD WINE SAUCE

Steps:

• To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
• Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
• Preheat oven to 325 degrees F (165 degrees C).
• Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
• Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
• To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.

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.

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
• Top chicken with sauce and serve.

CORDON BLEU CHICKEN ROLLS

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.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
• Take care not to pound too hard because the meat may tear or create holes.
• Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
• Tuck in the sides of the breast and roll up tight like a jellyroll.
• Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
• Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
• The oil will help the crust brown.
• Beat together the eggs and water, the mixture should be fluid.
• Lightly dust the chicken with flour, then dip in the egg mixture.
• Gently coat in the bread crumbs.
• Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
• Cut into pinwheels before serving.

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.