Quick And Easy Chicken Cordon Bleu Rolls Recipes

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham., Whisk egg and water; lightly brush over pastry edges. Bring 2 sides of pastry over chicken, overlapping 1 over the other; press seams to seal. Pinch together ends and fold under. , Transfer to a greased 15x10x1-in. baking pan; brush tops with egg mixture. Bake for 30-35 minutes or until a thermometer reads 165°.

BAKED CHICKEN CORDON BLEU

Steps:

• Lay a chicken breast between 2 pieces of plastic wrap and use a meat mallet to pound the chicken to ¼" thickness. Be careful not to pound any holes in the chicken.
• Remove the top layer of plastic wrap.
• Place one slice of ham and 1 slice of cheese over the pounded breast. Fold over the sides of the breast to make more of a square (it won't be a perfect square). To roll and wrap the breast, pull up gently on the bottom sheet of the plastic wrap while rolling the breast into a tube-shape. Roll the breast tightly. Now, pick up both side ends of the plastic wrap and carefully spin the breast to tighten each end (as if making sausage links). Fold the twisted ends of the plastic wrap underneath the breast and place it is a dish with the folded plastic ends underneath. This method closes each end of the breast and holds the ham and cheese in place. Repeat with the remaining breasts. Refrigerate the breasts at least 1 hour or up to 2 days ahead.
• Thirty minutes before cooking, remove the breast from the fridge and heat the oven to 375°F. Set the oven rack to middle position.
• Cover a sheet pan with foil and pour the panko breadcrumbs evenly over the foil. Roast the breadcrumbs 5-6 minutes or until golden brown. Shake the pan halfway through browning. Remove from the oven and pour the breadcrumbs onto a small plate to cool.
• Place a metal rack over the same foil-lined sheet pan and spray the rack with nonstick cooking spray (the chicken breast will be placed on this while the chicken cooks).
• Unroll the plastic and season each with kosher salt, black pepper and Herbes de Provence.
• In a small bowl, whisk together the Dijon mustard and mayonnaise, and brush a thin layer of the mixture over each breast.
• Place the eggs in a bowl and whisk lightly.
• Place the breadcrumbs and the eggs next to each other on the work surface next to the foil-lined sheet pan.
• Roll and gently press a chicken breast in the panko breadcrumbs.
• Dip and roll the breast in the beaten eggs.
• Once again, roll the breast in the breadcrumbs being careful to cover any bare spots. Place the breaded breast on the rack-covered baking sheet. Repeat with all breasts.
• The breasts can be cooked immediately, or they can be refrigerated (uncovered) up to an hour to allow the coating to dry out a little. I think it works best to let them dry a little in the fridge, but it isn't necessary.
• Cook the breast at 375°F for 30-40 minutes. Spin the sheet pan around after 15 minutes.
• The chicken is done when golden brown and the internal temperature registers 160°F on a meat thermometer.
• Serve with the Dijon Wine Cream Sauce and...
• Enjoy!
• While the chicken cooks, make the sauce.
• Heat a medium saucepan over medium heat.
• Add 2 tablespoons butter and cook until melted
• Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes.
• While whisking, add wine and continue whisking until smooth.
• Continue whisking and add chicken broth and cream.
• Add mustard and thyme. Whisk until smooth.
• Season to taste with kosher salt & black pepper.
• Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to almost-gravy consistency. Remove from the heat and set aside. When the chicken is almost ready, reheat the sauce over low heat to serve with the chicken.

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.

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.

EASY BAKED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan).
• Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
• Cut a pocket into each chicken breast, as per the photo below.
• Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

HAM-&-CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
• Mix cheese, ham, mustard and pepper in a small bowl.
• Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
• Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

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.

EASY CHICKEN CORDON BLEU

Steps:

• 1. Pre-heat oven to 375*. Oil a 9" casserole dish.
• 2. Pound out chicken breasts to about 1/4 inch. Season both sides with salt and pepper. Smear one side of each breast with 1/2 tablespoon dijon. Layer on 2 slices of ham and 1 slice of cheese. Roll, tucking in sides, and "pin" closed with a tooth pick.
• 3. Dip each roll in the melted butter and then coat in bread crumbs. Place in casserole and bake approx. 45 minutes, until breading is golden and cheese has melted. If you are a thermometer user, the internal temp should be 165*. (Also cooks well in the air fryer! I cook at 370 for approx. 20 minutes)

QUICK CHICKEN CORDON BLEU

Steps:

• Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top each with a ham slice. Roll up tightly; secure with toothpicks. , In a small bowl, combine the bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture. , Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes; turn chicken. Cook 5-1/2 minutes more or until meat is no longer pink; keep warm. , In a 1-qt. microwave-safe dish, heat butter on high for 20 seconds; stir in flour until smooth. Cook, uncovered, on high for 20 seconds. Add milk and salt. Cook 2-3 minutes longer or until thickened. Stir in cheese until smooth. Add wine. Discard toothpicks from chicken; serve with sauce.

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).