Chicken Cordon Bleu Rolls
Romaine and Broccoli Slaw Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 2 (13-oz) cans refrigerated crescent roll dough
- 1 (8-oz) pkg sliced Swiss cheese
- 1 (9-oz) pkg thinly sliced deli ham
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 cup honey-mustard dressing
Instructions
- Preheat oven to 375°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 to 6 minutes per side or until done. Let stand 5 minutes; thinly slice.
- Unroll both cans of crescent roll dough onto a large cutting board, placing one above the other, pressing perforations to seal, and forming one 16-x14-inch rectangle. Arrange cheese, ham, and chicken on dough; sprinkle with oregano and garlic powder. Roll up dough, jellyroll style, beginning with one long side, pressing edges to seal.
- Using a serrated knife, cut dough into 12 slices. Place slices, cut sides down, in a lightly greased 13- x 9-inch baking dish. Bake 20 to 25 minutes or until golden brown. Serve with honey-mustard dressing.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (16-oz) pkg broccoli slaw
- 2 Roma tomatoes, chopped
- 1 cup shredded Cheddar cheese
- ¾ cup Italian dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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