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Cordon Bleu Chicken Rolls

Image via Wikipedia

INGREDIENTS

• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices Swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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 9×13 inch baking dish.
4. 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.
5. 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.

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Chicken Cordon Bleu

Image via Wikipedia

Ingredients:

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced low fat / fat-free Swiss cheese

3 ounces lean smoked ham or Canadian Bacon

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Directions:

1. Pound chicken breasts with the flat side of a meat mallet, until they are very thin and even in thickness.

2. Layer cheese and ham on chicken breasts, cutting to fit. Roll up the pieces of chicken and secure them with toothpicks.

3. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in Dutch oven (uncovered) until browned on all sides, 8 to 10 minutes.

4. Season them to taste.  I use a very small amount of salt, and a no-salt seasoning mix.

5. Cover the Dutch oven. Bake at 350 degree until cooked through, about 30 minutes. You may need to crack the lid open for the last 10 minutes or so, to crisp them up.

The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

An illustrated volume of one-pot meal recipes addresses the needs of busy lifestyles, discussing the history of pots while offering insight into dutch-oven cooking methods, in a collection that features such options as Fresh Vegetable Estouffade, Northwes
Title: The Dutch Oven Cookbook
Author: Kramis, Sharon/ Hearne, Julie Kramis
Publisher: Pgw
Publication Date: 2006/09/28
Number of Pages: 147
Binding Type: PAPERBACK
Library of Congress: 2006044656

List Price: $ 19.95

Price: $ 11.44

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