Cordon Bleu Roll (Oamc)
"Adapted from Company's Coming Make Ahead Meals."
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
12
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ingredients
- 1 egg, slightly beaten
- 1 onion, finely chopped
- 2 teaspoons chicken bouillon, powder
- 1⁄2 cup milk
- 1⁄2 cup fine breadcrumbs
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 1⁄2 lbs lean ground chicken
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Filling
- 6 slices swiss cheese
- 6 slices ham (old fashioned, honey, blackforest, your choice)
directions
- Combine first 8 ingredients in a large bowl and mix well.
- Cover a cookie sheet with foil.
- Press chicken mixture into a 8x10 rectangle.
- Place cheese slices on chicken mixture, then top with ham slices.
- Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up).
- Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through.
- Slice to serve.
- To freeze: wrap baked chicken roll, label and freeze.
- To serve: thaw overnight and then bake as above.
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I am not much of a cook, but this was still very easy to make (and kinda fun, too!). I only used 1lb of the ground chicken because I got it on sale prepackaged, but still used the full amount of ham and swiss. However, my husband said he would've liked even more cheese or something to give it a slightly stronger flavor. Will definitely make again, next time with a bit more cheese.
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This really was easy to make and was actually fun to do. :) Taste was great especially for sandwiches
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Loved this recipe! I found it QUITE easy to make - much easier than pounding breasts flat and all of that accompanying mess of true Bleu. After baking, I cut into individual slices and wrapped as such to freeze. We can use them for individual microwave meals - great for working high school students.
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My family loved this! I made it but I failed at getting it to "roll" so I put it in a baking dish instead- still wonderful. I'm going to make this a regular in our OAMC rotations.
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