Chicken Corden Bleu With Mushroom Sauce And Rice Recipes

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EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Easy Chicken Cordon Bleu With Mushroom Sauce image

This is a great dish to serve to guests. This is also one of my husband's favorite dishes and it is treat to serve it to him as well.

Provided by Pamela

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
6 slices ham (I use old fashioned or honey)
6 slices swiss cheese
1 (10 1/2 ounce) can mushroom soup (I really like Campbell's Golden Mushroom)
2 cups sour cream
1 cup fresh sliced mushrooms

Steps:

  • Use a meat pounder to flatten the chicken breats.
  • Place 1 slice of ham and 1 slice of cheese in the center of each breast.
  • Roll up and place seam side down in a casserole dish.
  • Securing with a toothpick if necessary.
  • Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
  • While it is baking, mix together remaining ingredients.
  • Pour over cooked chicken and bake until sauce bubbles.
  • I usually serve this over egg noodles.

Nutrition Facts : Calories 407.9, Fat 26.9, SaturatedFat 14.6, Cholesterol 141.2, Sodium 454.1, Carbohydrate 6.3, Fiber 0.2, Sugar 3.4, Protein 34.9

CHICKEN CORDEN BLEU WITH MUSHROOM SAUCE AND RICE



Chicken Corden Bleu with Mushroom Sauce and Rice image

Sliced deli ham and Swiss cheese come together in a restaurant-quality entree that cooks in moments. It's wonderful for company or a special weeknight meal. -Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 tablespoon water
1/2 cup dry bread crumbs
1/2 cup ground almonds
1/4 cup olive oil
4 thin slices deli ham
2 slices Swiss cheese, halved
SAUCE:
2/3 cup condensed cream of chicken and mushroom soup, undiluted
2 tablespoons sour cream
2 tablespoons 2% milk
1/4 teaspoon pepper
1/8 teaspoon salt
Minced fresh parsley

Steps:

  • Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted., Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley.

Nutrition Facts : Calories 491 calories, Fat 29g fat (8g saturated fat), Cholesterol 162mg cholesterol, Sodium 790mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Chicken Cordon Bleu with Mushroom Sauce image

After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (6 ounces each)
6 slices deli ham
6 slices Swiss cheese
3 large eggs
1-1/4 teaspoons paprika
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1/3 cup butter, cubed
6 thick-sliced bacon strips, chopped
1/2 pound sliced fresh mushrooms
1/2 cup white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Steps:

  • Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

WEEKNIGHT CHICKEN CORDON BLEU



Weeknight Chicken Cordon Bleu image

This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Provided by ETRUPIA

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  • Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  • Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 20.4 g, Cholesterol 144.3 mg, Fat 29.4 g, Fiber 1.2 g, Protein 45.7 g, SaturatedFat 13.7 g, Sodium 1034 mg, Sugar 3.8 g

CHICKEN AND RICE CORDON BLEU



Chicken and Rice Cordon Bleu image

A quick version of traditional cordon bleu, chicken breasts are placed over rice and ham, then topped with cheesy pasta sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 8

2 packages (6.2 ounces each) quick-cooking long-grain and wild rice
4 cups water
4 thin slices baked ham, cut into 1-inch strips
1 1/2 pounds chicken breast tenders (not breaded)
1 jar (16 ounces) Parmesan and mozzarella cheese pasta sauce
1/2 teaspoon paprika
1 cup finely shredded Swiss cheese (4 ounces)
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika.
  • Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE - (4/5)



Chicken Cordon Bleu with Mushroom Sauce Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

For the Cordon Bleu:
3 whole chicken breasts, boned and split (6 pieces)
6 thin slices cooked ham
6 thin slices Swiss cheese
1 env. (106 g) coating mix for chicken
Mushroom Sauce:
250 ml sliced fresh mushrooms
30 ml butter or margarine
15 ml minced onion
30 ml all purpose flour
1 cube chicken bouillon
250 ml boiling water
1 ml salt
Pinch of thyme
Dash of pepper
Dash Worcestershire sauce

Steps:

  • For the Chicken Cordon Blue: Remove skin from chicken. Place meat between 2 pieces of plastic wrap. Pound to about 3 mm in thickness. Top each piece with slice of ham and slice of cheese. Roll up. Secure with wooden pick. Coat with chicken coating mix as directed on package. Cover. Chill thoroughly. To bake, place on ungreased baking sheet. Bake at 210°C for 20 minutes or until chicken is tender. Serve with Mushroom Sauce. For the Mushroom Sauce: Brown mushrooms in butter. Remove from pan. Add flour and onion. Stir. Dissolve chicken bouillon in water. Add stock and remaining ingredients. Cook and stir until mixture thickens. May be thinned, if necessary, with a little water or dry white wine.

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

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

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

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

CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE



Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce image

This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.

Provided by Spitza

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

6 boneless chicken breasts, pounded into fillets
1/2 lb prosciutto or 1/2 lb capicola, thinly sliced
1/2 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil
1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of soup can)
1/2 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
  • Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
  • Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
  • Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
  • Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
  • Brown all sides of the rolled chicken, turning only once per side.
  • Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
  • Start preparing the sauce while the chicken is in the oven.
  • Sauté shallots in olive oil over medium heat until translucent.
  • Add sage and sauté until fragrant.
  • Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
  • Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
  • Serve immediately once the chicken is removed from the oven.

Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE



Easy Chicken Cordon Bleu With Mushroom Sauce Recipe image

Provided by ddennyg11

Number Of Ingredients 6

6 boneless skinless chicken breasts
6 slices ham (I use old fashioned or honey)
6 slices swiss cheese
1 (10 1/2 ounce) can mushroom soup (I really like Campbell's Golden Mushroom)
2 cups sour cream
1 cup fresh sliced mushrooms

Steps:

  • Use a meat pounder to flatten the chicken breats. Place 1 slice of ham and 1 slice of cheese in the center of each breast. Roll up and place seam side down in a casserole dish. Securing with a toothpick if necessary. Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear. While it is baking, mix together remaining ingredients. Pour over cooked chicken and bake until sauce bubbles. I usually serve this over egg noodles

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