Behrs Chicken Cordon Bleu 3881 Recipes
CHICKEN CORDON BLEU I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
BEHR'S CHICKEN CORDON BLEU
Steps:
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
- Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter.
- Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
CHICKEN CORDON BLEU CREPES
I lonce had chicken cordon blue crepes in a resteraunt and loved them. So I decided to play with a crepe recipe at home to see if I could come up with something close. I really like the results. The filling and sauce is also very good over egg noodles and rice too! Note: Prep time includes the 1 hour needed to chill the crepe batter. Extra time has also been added to the cooking time to include the cooking of the crepes (this is a guesstimate since I did not check the time when I started.)
Provided by Chef Buggsy Mate
Categories Ham
Time 2h45m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour.
- Heat a lightly greased 7" skillet.
- Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
- Cook until top appears dry; turn and cook 15-20 seconds longer.
- Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together).
- Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
- For sauce: In a small sauce pan, melt butter.
- Stir in flour until blended.
- Gradually whisk in both broth & milk and bring to a boil.
- Cook and stir 1-2 minutes until thickened.
- Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
- Pour 1 cup sauce over the crepes.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with remaining sauce.
Nutrition Facts : Calories 386.2, Fat 20.6, SaturatedFat 10.6, Cholesterol 143.6, Sodium 256.4, Carbohydrate 21.5, Fiber 0.6, Sugar 0.3, Protein 27.4
CHICKEN CORDON BLEU CREPES
Steps:
- In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes. , Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish., For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.
Nutrition Facts :
BEHR'S CHICKEN CORDON BLEU [3881]
Steps:
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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