Recipe by LFARAONE
"I created this recipe to try to duplicate some appetizers I had last summer from Stew Leonard's famous dairy retail store in Connecticut. They are great as appetizers or as a fun food for kids. I love to make them with bread crumbs seasoned with Parmesan cheese. Enjoy!"
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cooked, diced ham
Swiss cheese, cut into 1/2 inch cubes
canola oil for pan-frying
I took this to a 4th of July party and it was gone in seconds and people were looking for more! I did "tweak" the recipe a bit and it turned out great. I made it with italian style bread crumbs and added salt and pepper to the meat mixture. I also rolled the meatballs in the italian bread crumbs plus grated parmesian cheese before frying them. After I took the meatballs out of the oven I sprinkled some of the parmesian cheese on top. People could not believe I made this from scratch, and I already have requests to make it for the next gathering!
This is a pretty good recipe, but as other reviewers have said it definitely needs spices in the chicken mixture! I chopped 1 chicken breast and two slices of ham in the food processor, added garlic powder, salt and pepper. But will add more spices (maybe some cajun or chili powder) next time. Also I think the swiss cheese and the deep-pan frying makes it too greasy, so I'll fry it in a little butter/use the oven method and use some other cheese next time. Loved the idea though,great base!
Very tasty, although a little dry. I'm glad someone suggested salt and pepper because the ingredients should have listed that since it calls for plain bread crumbs and raw chicken. I added season salt but it still needed a little more. To combat the dryness I made some dipping sauce (suggested by a recipe here for regular chicken cordon bleu): 1 can cream of chicken soup + 1/2 cup sour cream + 1 tsp. lemon juice (or white wine) + 1 T. parmesan cheese. Heated in a small saucepan for a while, and the balls were really good dipped in it! Added just the extra kick they needed. Great recipe, and I'll definitely use it again!
It was good but if you make them with fine chopped onion and a little shake of tobasco and then roll them in some shake & bake you can put them right in the oven and you don't have to fry them. I used that ranch shake & bake. Ranch dip is good with them too.
I'm a big fan of Chicken Cordon Bleu and finding this recipe gave me a new view on the dish. I used fresh ground chicken and instead of diced ham I used cubed ham. I wouldn't recommend this unless you keep the cubed ham out and instead put it with the cheese and make the ball around it. This is more of the tradition Chicken Cordon Bleu roll-up and that's why I did it. However, I also made some with the ham mixed in with the ground chicken and made it the way the recipe suggests. Doing it this way is also very enjoyable, but I recommend sticking with the reciped and dicing the ham and not using the bigger cubes as mentioned before.
I made these from origional recipe and found them lacking on flavor. I tweaked the recipe to my likeing by adding garlic powder and salt and pepper to the ground chicken beofre adding the ham and it was great. Play with the recipe and just have fun with them. If you find a winner, please share.
i doubled the recipe. left out the ham. and used mozzarella in place of the swiss. then rolled in equal parts parm cheese and italian bread crumbs. before frying.
These turned out REALLY well! This finished product looked like I had spent a ton of time, when I really didn't. I added some spices: paprika, garlic, and onion powder and then rolled the meatballs in bread crumbs with parmesan. Fantastic dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cordon Bleu Bites
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
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