Chicken Cordon Bleu Rolls
Romaine and Broccoli Slaw Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp butter
- 1 (13-oz) can refrigerated crescent roll dough
- ½ (8-oz) pkg sliced Swiss cheese
- ½ (9-oz) pkg thinly sliced deli ham
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ½ 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 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 crescent roll dough onto a cutting board, pressing perforations to seal. 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 9-inch baking dish. Bake 20 to 25 minutes or until golden brown. Serve with honey-mustard dressing.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- ½ (16-oz) pkg broccoli slaw
- 1 Roma tomato, chopped
- ½ cup shredded Cheddar cheese
- ¼ cup Italian dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
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