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Alright, don’t linger, let’s plan this chicken florentine/bleu roll formula with 21 components which are definitely easy to have, and we have to process them at the very least through 12 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Chicken Florentine/Bleu Roll:

1. Give 9 for chicken breast
2. Prepare 12 slices - ham
3. Require 12 slices of swiss cheese
4. You need 8 slices of bacon
5. Give 1 lb for mushrooms
6. Provide 2 Tbs of butter
7. Give 1 for onion (diced)
8. Give 4 cups for spinach (fresh/packed in measuring cup)
9. Provide 1 tsp salt
10. Take 1 tsp for black pepper
11. Get 2 cups - flour
12. Need 2 cups of seasoned bread crumbs
13. Require 4 for large eggs
14. Prepare Cheddar Cheese Sauce
15. Provide 2 Tbs - butter
16. Prepare 2 Tbs flour
17. Require 1 1/4 cup milk
18. Require 1/2 cup for white cheddar cheese
19. Take 1/2 tsp - salt
20. Prepare 1/2 tsp for pepper
21. Provide 3 Tbs - dijon mustard

Chicken Florentine/Bleu Roll making:

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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