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Chicken Cordon Bleu Roll Ups (EASY)


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  #1  
June 1st, 2012, 08:46 AM
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Hi Ladies,
We made these last night, and they were super easy, and REALLY tasty. The key is the filling. We used deli ham off the bone (expensive, but we only needed a few thin slices), which for my safety, we griddle fried first. We also used a strong swiss. We don't know a ton about the swiss family, so we asked the deli counter guy and he told us which was the strongest, and we got to taste test too (most delis will let you taste before you buy!)

They were super easy to make, probably only took about 10 minutes in total. The only thing I would change is putting about 1/2 of the flour it calls for in the coating. It was a little too "flour-y" for us. But still wonderfully tasty. Would pair nicely with some chicken flavored rice, or a steamed veggie.

Chicken Cordon Bleu Roll Ups
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  #2  
June 1st, 2012, 07:51 PM
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look delicious, i'm putting these on the menu next week! thanks for sharing
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  #3  
June 4th, 2012, 08:32 AM
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Did you try these? How did they turn out/how did you like them?
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  #4  
June 4th, 2012, 06:30 PM
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I made them last night and other than some noob cooking mistakes they were really yummy!

i agree, less flour or maybe no flour. i used chicken boobs that i failed at pounding thin so next time ill use cutlets and pound those properly. on the same note, my chicken was too thick to roll nicely and i was scared it didnt cook all the way so i overcooked it and the cheese all melted out. did your cheese stay put?
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  #5  
June 5th, 2012, 08:18 AM
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Yep, my cheese stayed put, but we also used very thin pieces of chickens. Ya, I wasn't keen on the flour, I don't know if it needed to be there at all, but for sure the recipe amount was too much. I hope you will try them again, they really were deelish!
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  #6  
June 5th, 2012, 06:54 PM
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they were really tasty! i will make them again for sure, thinner chicken and barley any or no flour.
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  #7  
May 31st, 2013, 09:27 PM
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Oh I'm going to try these for sure!!
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