Chicken Cordon Bleu Roll-ups
You can never have too many hor d'oeuvre recipes, so give Chicken Cordon Bleu Roll-ups a try. This recipe makes 4 servings with 551 calories, 58g of protein, and 21g of fat each. For $2.32 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 93580 people have made this recipe and would make it again. A mixture of toothpicks, sea-salt, swiss cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney, Chicken Cordon Bleu, and Chicken Cordon Bleu are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
4 chicken cutlets, 1/4-inch thick
4 slices deli ham (sliced on the thick side)
1 tablespoon coarse or Dijon mustard
2 eggs
1/2 cup all-purpose flour
2 tablespoons milk
1/2 cup panko crumbs
sea salt and fresh black pepper
1/2 cup seasoned bread crumbs
4 slices deli Swiss cheese (sliced on the thick side)
toothpicks
Equipment:
roasting pan
whisk
oven
toothpicks
Cooking instruction summary:
Preheat oven to 400 degrees F. Lightly grease a large roasting pan.Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.
Step by step:
1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.Season the chicken cutlets lightly on each side with salt and pepper.
2. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
3. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F).
4. Remove from oven and allow to set 5 minutes.
5. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.
Nutrition Information:
covered percent of daily need
