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.
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.
Time 3h45m Yield 6 Number Of Ingredients 9 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken. Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes. Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.
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.
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.
Time 50m Yield 6 serving(s) 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.
Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a large bowl, mix the remaining ingredients. Spoon across wide ends of triangles. Fold pointed ends of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 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).
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.
Time 25m Yield 8 servings Number Of Ingredients 5 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.
More about “cordon bleu chicken rolls recipes”
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.
