Best 9 Chicken Cordon Bleu Egg Rolls Recipes

CHICKEN CORDON BLEU EGG ROLLS

Steps:

• Whisk together the dijon mustard and honey, set aside.
• Lay each egg roll wrapper flat and diagonal, with a corner facing toward you. In the center place a chicken strip and a few strips of ham and cheese .
• Dip your finger in the water and trace around the edges of the egg roll wrapper. Fold the corners in and roll up the wrapper, pressing the seams closed. (see pictures in post above for assistance).
• In a small skillet, pour enough vegetable oil to fill 1 inch deep. Heat over medium heat for 5 minutes, or until the oil is about 325 to 350 degrees.
• Place 3 egg rolls at a time into the oil for 1 to 2 minutes, flip and fry an additional 1 to 2 minutes. Place on paper towels to remove excess oil. Repeat with remaining egg rolls.
• Serve with the honey mustard sauce for dipping.

CHICKEN CORDON BLEU EGG ROLLS

Steps:

• In a medium size bowl, combine the chicken, ham and cheese pieces and stir to mix thoroughly. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.
• Place a single wrapper on a large plate and scoop a heaping tablespoon of the mixture into the center of it. Roll from the corner in and fold in the sides as you go. Dip a finger in the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all of the egg rolls have been made.
• FRYING INSTRUCTIONS: In a heavy weight sauce pan, heat the oil. For my stove, medium high works best. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you place an egg roll in the oil. Cook the egg rolls in batches, turning them as needed in the shallow oil. Remove the egg rolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.
• BAKING INSTRUCTIONS: Preheat oven to 425 degrees. Place the rolls on a silicone lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown.
• Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce. Enjoy!

CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

CHICKEN CORDON BLEU ROLLS

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs. , Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

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 I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

BEST EVER CHICKEN CORDON BLEU

Steps:

• Cut each breast in half and beat halves with meat tenderizer until flat.
• Place a slice of ham and a slice of cheese on each flattened breast half. Then sprinkle with minced parsley and pepper to taste.
• Roll up breast halves and secure with toothpicks.
• Roll breast halves in flour, dip in egg and roll in bread crumbs.
• Melt butter in skillet and brown chicken on all sides.
• Remove chicken rolls from skillet and place in 9x14x2-inch baking dish.
• Add remaining ingredients to skillet drippings, stir to blend well.
• Pour over chicken and bake at 350F for 40 to 45 minutes.
• Note: You can also serve these as appetizers by baking the chicken rolls without the sauce, slice rolls into pinwheels crosswise, and serve with heated sauce.

CHICKEN CORDON BLEU ROLL

Steps:

• Combine chicken, egg, onion flakes, bouillion powder, milk, bread crumbs, salt and pepper. Press out onto foil to make and 8X10 rectangle.
• Arrange ham slices over chicken mixture, leaving a 1/4 inch edge. Cover with grated cheese. Roll up from the short side, using the foil to assist in rolling. Discard foil. Press in ends and seam of chicken roll to prevent cheese from leaking out. Place seam side down on a greased baking sheet.
• To Freeze: wrap unbaked chicken roll in heavy saran wrap. Place in freezer bag or rigid freezer container. Label and freeze.
• To Serve: thaw and bake in 350 degree oven for 1 hour. Place the cheese slices on the meat roll and bake for an additional 15 minutes.

VAL'S CHICKEN CORDON-BLEU ROLLS

Steps:

• Lay down cutlet of chicken and put a slice of ham and a slice of cheese on top and roll it up, sealing it with 2 toothpicks. Dip it in milk bath and then roll it in flour. Then dip it in a beaten egg bath and roll it in bread crumbs. Brown it in frying pan with melted butter. Repeat with other cutlets.
• In a small pyrex dish combine 1 cup of milk with cream of chicken soup and mix until even. Lay the rolls of chicken in the pyrex and spoon some mixture on top of each.
• Place pyrex in preheated oven and bake at 375 for 25 minutes.