Chicken Cordon Bleu Roll-Ups

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  • 1/3 container Progresso™ plain panko fresh bread pieces
  • 1/4 teaspoon dried thyme takes off
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 2 teaspoons vegetable oil

Chicken Rolls

  • 2 extensive boneless skinless chicken bosoms (8 oz each)
  • 1/4 teaspoon salt
  • 1/2 container infant spinach
  • 4 cuts (0.75 oz every) Swiss cheddar
  • 4 cuts (0.5 oz every) shop ham
  • 1 egg white, beaten with 1 tablespoon water

Warmth stove to 375°F. Gently splash rimmed preparing container with cooking shower.

In 8-inch skillet, cook Topping fixings 6 to 8 minutes over medium warmth, mixing as often as possible, until the point that pieces are profoundly sautéed. Hold.

Then, put chicken bosoms on cutting board. Cut each bosom down the middle on a level plane into two 4-oz pieces. Place each bosom piece between bits of saran wrap or waxed paper. Starting in focal point of each bosom, delicately pound with level side of meat hammer or moving pin until around 1/4 inch thick.

Season chicken pieces with salt; partition spinach, and layer on bosoms. Top spinach with cheddar and ham. Starting from restricted end, move bosoms and seal each end with toothpick; put in dish.

Brush each bosom with egg white blend; spoon bread morsels on each move, squeezing tenderly so pieces follow. Broil 25 to 30 minutes or until the point when chicken is cooked through and filling in chicken achieves inward temperature of 165°F. Evacuate toothpicks before serving.