Tuesday, May 21, 2013

Chicken Cordon Bleu Roulades

I did some brainstorming  just before Mother's Day for some new appetizer ideas and came up with these deliciously fantastic and satisfying rolls consisting of all the components of the classic original, with first references making it's appearance in the U.S in the late 60's, by way of the New York Times.  I recieved very positive feedback from all my tasters.  I can be my harshest critic sometimes, especially according to my sister Hollie, and I really loved the creation.  Store bought prep ingredients speed this recipe along full steam and they may be prepared ahead of time!  I cut these roulades in half on a diagonal before serving for appetizer portions. This recipe is not hard to execute, but does require a little commitment.  The end result is more than worth it!
Recipe:
1 lb. oven roasted chicken breast, lunch slice variety
1 pkg. real mozzarella and provolone cheese sticks (12 in the package found in cheese section)
1 9 oz. pkg. Canadian bacon slices
1/2 c. seasoned flour
1 1/2 c. seasoned Italian bread crumbs
egg wash
Wooden Skewers for securing and easy handling
oil for frying
Assembly:  Place a slice of chicken breast on work surface and center a piece of Canadian bacon atop.
Place the cheese stick at one side and roll everthing together, securing each with a skewer.  Secure just past the point, do not thread all the way up, it will inbibit frying later.
Once all roulades have been assembled, place in freezer for 1 to 2 hours.  This will help roulades keep their shape during deep frying process.
When ready, heat about 3 inches of oil to 375*F.
Using a sifter, shake seasoned flour over all sides of roulades.
Dip in egg wash.
Using a large resealable bag, pour in seasoned bread crumbs and shake to coat, tapping off excess.
Once all have been coated, deep fry in batches until golden and cheese just begins to show signs of exiting ends, about 30 seconds to 1 minute per batch of 3-4.
Drain on paper towels.
Let cool slightly before removing the skewer and cutting in half on diagonal for serving. 
Arrange on leafy greens for a dynamic presentation if desired. 
Serve with desired sauce or as is.  Makes 24.

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