Easiest Way to Make Yummy Chicken FlorentineBleu Roll

Without fail cooking ultimate Chicken Florentine/Bleu Roll easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Chicken Florentine/Bleu Roll with 21 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 12 stages of easy cooking Chicken Florentine/Bleu Roll.

Ingredients all Chicken Florentine/Bleu Roll

1. Needed : chicken breast.

2. Needed : ham.

3. Needed : swiss cheese.

4. Needed : bacon.

5. Prepare : mushrooms.

6. Needed : butter.

7. Needed : onion (diced).

8. Prepare : spinach (fresh/packed in measuring cup).

9. Prepare : salt.

10. Needed : black pepper.

11. Prepare : flour.

12. Needed : seasoned bread crumbs.

13. Prepare : large eggs.

14. Needed : Cheddar Cheese Sauce.

15. Prepare : butter.

16. Needed : flour.

17. Prepare : milk.

18. Needed : white cheddar cheese.

19. Prepare : salt.

20. Prepare : pepper.

21. Needed : dijon mustard.

If all ingredients Chicken Florentine/Bleu Roll it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken Florentine/Bleu Roll

1. Slice mushrooms and fry in butter at medium high heat until browned slightly. Try not to stir often so they brown faster and not just turn watery. Set aside on plate when done..

2. Fry bacon until crispy. Remove from pan and chop into peices. Remove all but 2 tbs of the bacon grease. This is needed for next step..

3. Add the onion to the frying pan with the remaining bacon grease left in the pan. Saute onions over medium heat until tender..

4. Add the mushrooms, bacon peices, and fresh spinach to the onions and continue to cook until the spinach is wilted. Remove from heat and set aside..

5. Pound the chicken breasts flat with the smooth side if meat mallet. Lay out plastic wrap on counter and lay flattened breast on wrap so it forms a rectangular shape with the breasts edges overlapping so it looks like picture below. Season with the salt and pepper..

6. Layer the chicken with the ham then the swiss cheese on the chicken..

7. Spread the mixture from the frying pan thinly over the swiss cheese..

8. Roll the chicken up jelly roll style. Wrap tightly in plastic wrap. Refrigerate for 2 hours..

9. Set up a dredging station with flour, then eggs, and thirdly the bread crumbs. I used cookie sheets. Then using wooden skewers, insert several where the overlap is so the chicken doesn't separate while cooking..

10. Bake on a wire rack at 375° until internal temperature reaches 165°. Cooking time is approximately 70 to 80 minutes..

11. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the milk and dijon mustard, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add cheddar cheese and stir until cheese is melted. Remove from the heat..

12. Slice chicken roll and top with cheddar cheese sauce..

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