HASSELBACK CHICKEN CORDON BLEU
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
- Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
- Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
- Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
- When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
CHICKEN CORDON BLEU CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
- Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
- Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
- Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
- Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
CHICKEN CORDON BLEU CASSEROLE
I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.
Provided by Wanda Cleaver Geitner
Categories World Cuisine Recipes European French
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
- Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
- Bake in preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 24.2 g, Cholesterol 137.4 mg, Fat 28 g, Fiber 0.8 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 1016.5 mg, Sugar 3.6 g
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
EASY BAKED CHICKEN CORDON BLEU
Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.
Provided by HOLLYSTACH
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
- Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 14.2 g, Cholesterol 128.1 mg, Fat 25.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 14.3 g, Sodium 759.3 mg, Sugar 1.2 g
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
CHICKEN CASHEL BLUE
Make and share this Chicken Cashel Blue recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Make a horizontal incision in each chicken breast to form a pocket. Cut the cheese into four pieces, and roll each piece into a cylinder shape. Stuff one into each chicken breast pocket.
- Put the flour in one shallow dish, the egg wash in another, and the breadcrumbs in a third. Lightly dredge each piece of chicken in the flour, dip in the egg wash, and then cover with bread crumbs. Refrigerate for15 minutes.
- In a large skillet over medium heat, heat the canola oil. Cook the chicken for 3-5 minutes on each side, or until lightly browned. Transfer to casserole dish and bake for 10-15 minutes while preparing the sauce.
- In another skillet over medium heat, heat the olive oil. Add the shallot and mushrooms and cook for 3-5 minutes, or until soft but not browned. Add the whiskey and cook for 2-3 minutes, or until slightly reduced, Stir in the half-and-half, season to taste with salt and pepper, and cook for 2-3 minutes longer, or until smooth.
- To serve, place a chicken breast in the center of each of 4 plates spoon the sauce over the top. Garnish with the watercress.
Nutrition Facts : Calories 556.4, Fat 33, SaturatedFat 10.4, Cholesterol 162.1, Sodium 530.5, Carbohydrate 18.8, Fiber 1, Sugar 1.3, Protein 40.8
CASHEL BLUE CHEESECAKE WITH PICKLED PEARS
A savory first course. From Carole Norman at Crackpots. Adapted from The New Irish Table. Prep time includes time for the pears to marinate. Cook time includes cooling time.
Provided by Chocolatl
Categories Cheese
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine olive oil, vinegar, garlic, salt, pepper and peppercorns in a jar.
- Cover tightly and shake until well-blended.
- Place pears in a glass bowl and pour the dressing over them.
- Cover and refrigerate 2-4 hours.
- Preheat oven to 350°.
- Combine biscuit crumbs and scallions in a small bowl.
- Blend in butter.
- Press into the bottom of a lightly buttered 9" springform pan (or eight 4" springform pans).
- Bake until lightly browned, 8-10 minutes.
- Let cool on a rack for 20 minutes.
- Sprinkle blue cheese over base.
- Place eggs, cream cheese, chives and green onions in a food processor.
- Process until smooth, 10-20 seconds.
- Sprinkle with pepper.
- Spoon over the blue cheese.
- Bake until browned and set, about 25-30 minutes.
- Let cool on a rack for 25-30 minutes.
- Remove sides of pan(s).
- To serve, place slices or individual cheesecakes on a plate, and surround with greens and pears.
- Drizzle some of the pear juice over the greens.
Nutrition Facts : Calories 805, Fat 77.4, SaturatedFat 35.3, Cholesterol 294.9, Sodium 632.3, Carbohydrate 14.5, Fiber 1.2, Sugar 10.4, Protein 15.6
HOLLY'S CHICKEN CORDON BLEU CASSEROLE
If you like Chicken Cordon Bleu, you will love this casserole! This is one of my family's favorites!
Provided by Holly Fillmore Strong
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
- Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
- Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 35.2 g, Cholesterol 163.4 mg, Fat 37.8 g, Fiber 0.9 g, Protein 50.4 g, SaturatedFat 20.5 g, Sodium 1192.5 mg, Sugar 4.5 g
PEARS WITH CASHEL BLUE CREAM AND WALNUTS
This is a recipe that my grandmother and I stumbled upon in and Irish cookbook. It is a wonderful, decadent and somewhat fancy type of first course
Provided by kiyiya
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mash the cream cheese and Cashel Blue cheese together in a bowl with a good grinding of black pepper, then blend in the cream to make a smooth mixture. Add 1/4 cup chopped walnuts and mix to distribute evenly. Cover and chill until required.
- Peel and halve the pears and scoop out the core. Put them into a bowl of water with the 1 tbsp lemon juice to prevent them from browning. To make the dressing: whisk the lemon juice, lemon rind, caster sugar and olive oil together and season to taste.
- Arrange a bed of salad leaves on six plates add a tomato to each and sprinkle over the remaining chopped walnuts.
- Drain the pears well and pat dry with kitchen paper, then turn them in the prepared dressing and arrange, hollow side up, on the salad leaves. Divide the Cashel Blue mixture between the six halved pears, and spoon the dressing over the top. Garnish each ear with a walnut half and a sprig of flat leaf parsley before serving.
Nutrition Facts : Calories 435, Fat 33.6, SaturatedFat 9.8, Cholesterol 34.7, Sodium 259.1, Carbohydrate 31, Fiber 6.7, Sugar 17.6, Protein 8.4
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