Saturday, July 26, 2014

Chicken Cordon Bleu Rolls ups

So last night I tried a recipe that I've never done before and had delightful, delicious success!

Chicken Cordon Bleu always looked daunting to me. Turns out this recipe is very simple and can be done in under an hour with very minimal clean up. I am a big fan of minimal clean up jobs. I was a vegetarian for 9 years and some mock meat recipes can leave you with a disaster mess to clean up. So I have deep appreciation for recipes like this one.

I found the recipe via Pinterest, you can find the original recipe and full ingredient list here.

I only made a few alterations. I halved the recipe right down the middle because I am only cooking for 2 at this point in life. I used Almond milk instead of regular milk. I rarely have regular milk on hand as my husband and I prefer Almond milk and I have found that you don't notice the difference one bit.  I also didn't have any dijon mustard, so I used Inglehoffer stone ground mustard.

So here are my pictures of the process. (That jar that resembles a peanut butter jar with white stuff in it is salt. I have a reduce, reuse, recycle anything you can policy.)

Give your baking dish a good coating of non stick spray and pre-heat your oven to 400 degrees.

Set up your work station.

Tenderize your meat until its about a 1/4 in thick.

Salt and pepper both sides.

Lay a slice each of ham (I used tavern ham) and Swiss cheese. You may have to break it up a little because you don't want either hanging over the sides.

Roll them up starting at the smallest end of the chicken and place 2 to 3 tooth picks in to secure.

like so...

Then dredge through egg mixture, coating it really good. and then dredge through flour/ breadcrumbs mixture. You want to pat as much of it onto the chicken as you can. Place in your baking dish seam side down, that way they stay together.
 Bake for about 25-35 minutes. Mine ended up being in there the full 35. You want the internal temp to be about 165-170.

This is what it looked like when it was finished and it was fantastic!

I think the only thing I will do differently next time I make these is flip them over about half way through, just to get a consistent browning on both sides. You can't see it in my final picture but the top wasn't as brown as the bottom. I served them bottom side up.

Let me know how yours turn out.

Thanks to Reeni at for providing this excellent recipe.

Bonn appetite!



No comments:

Post a Comment