Chicken Cordon Bleu Roll-Ups
So this was something a little new for me, and I was excited to try it out.
It start, the recipe calls for 4 chicken cutlets, I only had 8 tenderloins, which are smaller, so I kind of just went for it. I did use a meat tenderizer to widen them a little bit.
I also wish I had thicker cut ham and cheese. I only had thin deli slices, which were fine, but it might have been better if they were thicker.
Also, rolling them up was harder than I thought. I had to put in like three toothpicks each to secure them.
Which leads me to another thing. Look at the picture. See those little blue and green dots? No, that’s not rotten meat, that’s the color from the toothpicks. They wore off onto the chicken during baking. Weird.
But these tasted ok. They were a tad bland, which is partially my fault, because I forgot to salt and pepper the chicken. But I actually think using the smaller tenderloins worked because when you cut them, they become more appetizer size, which would be great for a party. Give them a try and tell me how they worked out for you!