The September 2002 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

September 2002

Chicken Cordon Bleu Roll

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Servings:	6	12	18	24	30	36
Makes:	1 roll	2 rolls	3 rolls	4 rolls	5 rolls	6 rolls
Ingredients:
Lean ground chicken	1 1/2 lbs.	3 lbs.	4 1/2 lbs.	6 lbs.	7 1/2 lbs.	9 lbs.
Egg, beaten	1	2	3	4	5	6
Onion flakes	1 t.	2 t.	3 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.
Chicken bouillon powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Milk	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Bread crumbs	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Salt	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Pepper	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Cheddar or Swiss cheese; grated	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Smoked turkey ham	6 slices	12 slices	18 slices	24 slices	30 slices	36 slices
Cheddar or Swiss cheese	4 slices	8 slices	12 slices	16 slices	20 slices	24 slices

Assembly Directions:
Combine chicken, egg, onion flakes, bouillon powder, milk, bread crumbs, salt and pepper. Press out onto foil to make an 8x10 rectangle.

Arrange ham slices over chicken mixture, leaving a 1/4 inch edge. Cover with grated cheese. Roll up from the short side, using the foil to assist in rolling. Discard foil. Press in ends and seam of chicken roll to prevent cheese from leaking out. Place seam side down on a greased baking sheet.

Cooking and Freezing Directions:
To freeze, wrap unbaked chicken roll in heavy saran wrap. Place in freezer bag or rigid freezer container. Label and freeze.

To serve, thaw and bake in 350 degree oven for 1 hour. Place the cheese slices on the meat roll and bake for an additional 15 minutes.

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