Monday, November 5, 2012

Chicken Cordon Bleu Crescent Roll ups

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Such a classic dish... Images of French Aristocracy, Kings and Princes and court dinners...

Well, not really.  Despite the classic name, with hints of old world French Cooking Schools, the Chicken Cordon bleu dish is not only NOT old school, NOT European, Not French, and the earliest reference to the dish is in the New Yorker in 1967.  So, not a classic and easily adapted to something fun, VERY tasty and one of the easiest left over recipes possible.

And if you happen to be making a Bisque (a soup with blended ingredients, so all liquid, no chunks of meat or vegetables)... Like this Fall Classic Soup, made with Apples, Squash, Sweet potatoes, Carrots and Onions (and a few other ingredients, come back tomorrow for that recipe... But I digress...

If you happen to be serving a lighter soup, like this bisque, they make great little faux sandwiches to add a little heft to the meal.

All the classic tastes of the non-classic dish.

All in an easy to make portable little treat.

Perfect for a party tray, appetizer or as the sandwich for a soup and sandwich combination...

I do wish there were something really complicated about this (but there isn't).

All you need is...

a can of store bought Crescent Rolls
A thick slice of Ham (sliced into strips)
Pieces of a Rotisserie Chicken, deboned (I used the meat from a leg/thigh quarter, cut into strips about the same size as the Ham)
Some Swiss Cheese (cut into same size strips)
Mustard (whole grain mustard works GREAT for this as the little mustard seeds pop open as the dish cooks and really adds LOTS of flavor)

You also need a couple TBS of Butter (melted)
and Italian Seasoned Bread Crumbs

Not too complicated...
Roll out the crescent dough
Little bit of mustard
Little bot of Ham
Little bit of Chicken
Little bit of Swiss Cheese
Roll up Crescent
Brush with butter and sprinkle some bread crumbs
Bake at 375 for 16 minutes

Serve HOT and ENJOY!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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