Chicken Cordon Blue Roll Ups Recipes

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CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste

Steps:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  • On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  • Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  • Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  • Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  • Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  • Slice the chicken and serve drizzled with Dijon sauce.
  • Enjoy!

Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

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

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

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 ROLLS



Chicken Cordon Bleu Rolls image

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

8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices deli ham
8 slices Swiss cheese
2 eggs
1 cup 2% milk
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

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.

CHICKEN CORDON BLEU CRESCENT ROLLS



Chicken Cordon Bleu Crescent Rolls image

Top these Chicken Cordon Bleu Crescent Rolls with gravy. These Chicken Cordon Bleu Crescent Rolls have everything you love about the French-inspired dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

1 can (8 oz.) refrigerated crescent dinner rolls
8 slices OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast, cut in half
8 slices OSCAR MAYER Deli Fresh Smoked Ham, cut in half
8 KRAFT Big Slice Aged Swiss Cheese Slices, cut in half
1 jar (12 oz.) HEINZ HomeStyle Classic Chicken Gravy

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.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 570 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 3 g, Protein 10 g

CHICKEN CORDON BLEU ROLL-UPS WITH GINGER 'N' SPICE BLUEBERRY CHUTNEY



Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

6 boneless, skinless chicken breast halves (about 4 to 6 ounces each)
1 1/3 cups panko crumbs
1/2 teaspoon garlic salt
1 tablespoon olive oil
3 egg whites
2 tablespoons milk
2 teaspoons cornstarch
1/4 teaspoon ground mustard
1 1/2 teaspoons salt
3/4 teaspoon ground black peppercorns
1/3 cup finely chopped prosciutto (about 3 ounces)
1 cup shredded fontina cheese
2/3 cup crumbled blue cheese (recommended: Stilton)
3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish
1/2 tablespoon butter
1/4 cup finely chopped sweet onion
3 tablespoons white wine vinegar
1/3 cup golden raisins
3 tablespoons minced crystallized ginger
1/3 cup packed dark brown sugar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups fresh or frozen blueberries

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-BLEU ROLL-UPS



Chicken Cordon-Bleu Roll-Ups image

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

2 large boneless, skinless chicken-breast halves, sliced in half horizontally, or 4 cutlets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1 log (4 ounces) garlic-and-herb goat cheese, room temperature
8 slices prosciutto (4 ounces)
3 tablespoons Dijonnaise (or 2 tablespoons mayonnaise combined with 1 tablespoon Dijon mustard)
2 cups gluten-free corn cereal, such as Corn Chex, finely crushed

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.

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