Chicken Cordon Bleu Calzones Recipes

BUFFALO CHICKEN CALZONE WITH BLUE CHEESE DIP

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

CHICKEN CORDON BLEU I

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.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

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!

CHICKEN CORDON BLEU CALZONE

Steps:

• Preheat the oven to 425 degrees F.
• Divide the dough into four equal pieces. Roll or stretch the dough into a 6 to 8 inch oval. Brush the surface of the dough with the Dijon mustard-- leaving a 1-inch border around the edges.
• Layer two slices of cheese, two slices of ham and 1/2 cup shredded chicken on the dough leaving a 1 inch border around the edges.
• Fold the dough over the chicken and press the edges together to seal. Pinch tightly to avoid the cheese leaking out during baking.
• Repeat with the remaining dough and other ingredients.
• Place the calzones on a baking sheet dusted with cornmeal.
• Brush the surface of the calzones with the egg.
• Bake for 12 to 15 minutes or until puffed and golden brown. Serve immediately

CHICKEN CORDON BLEU CALZONES

Steps:

• Place chicken in a greased 2 quart baking dish cover with water. Cover and bake @ 350 for 30 minute or until juices run clear. Meanwhile, in a skillet, saute' mushrooms and onions in butter until tender. Combine cornstarch and milk until smooth. Stir into skillet. Add seasonings. Bring to boil. Cook and stir for 2 min or until thickened.
• Drain chicken. Cut pastry sheets in half widthwise. On one side of each half place chicken breast, ¼ cup mushroom mixture, 2 ham slices, and one cheese slice. Fold pastry over filling and seal edges.
• Place each on greased baking sheet. Brush tops with milk if desired. Bake @ 400 for 15-20 minute or until puffed and golden.

CHICKEN CORDON BLEU CALZONES

Steps:

• Preheat the oven to 425 degrees F. Divide the dough into four equal pieces. Roll or stretch the dough into a 6 to 8 inch oval. Brush the surface of the dough with the Dijon mustard-- leaving a 1-inch border around the edges. Layer two slices of cheese, two slices of ham and 1/2 cup shredded chicken on the dough leaving a 1 inch border around the edges. Fold the dough over the chicken and press the edges together to seal. Pinch tightly to avoid the cheese leaking out during baking. Repeat with the remaining dough and other ingredients. Place the calzones on a baking sheet dusted with cornmeal. Brush the surface of the calzones with the egg. Bake for 12 to 15 minutes or until puffed and golden brown. Serve immediately

AFTER THE HOLIDAYS CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
• Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
• Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 minutes.

CHICKEN CORDON BLEU WELLINGTON

Steps:

• Preheat oven to 350; grease 9x13 inch casserole dish.
• Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
• Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
• Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
• Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
• Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.