Chicken Cordon Bleu Chowder Recipes

CHICKEN CORDON BLEU CHOWDER

Steps:

• Add the butter to the Instant Pot and hit "Sauté" and adjust to the "More" or "High" setting. Once the butter's melted, sauté the shallots and pancetta for 5 minutes. Then, add the garlic and sauté for 1 minute more.
• Take a slotted spoon and reserve the cooked pancetta in a paper towel-lined bowl and set aside (it's okay if some/most of the shallots get taken out with it).
• Add the wine and deglaze (scrape) the bottom of the pot to free it of any caked-on pancetta grease. Then, add the broth and chicken to the pot. Secure the lid, move the valve to sealing position and hit "Keep Warm/Cancel" and then "Manual" or "Pressure Cook" for 10 minutes at High Pressure. Quick release when done.
• Carefully remove the chicken with tongs and set aside to cool.
• Stir in the cream. Then, in batches, whisk in the Swiss cheese until very melty and then use an immersion blender to purée.
• Hit "Keep Warm/Cancel" and then hit "Sauté" and adjust to the "More" or "High" setting. Once bubbling, immediately stir in the cornstarch slurry and stir until it thickens and turn the pot off so the bubbles die down.
• Once the chicken's cooled, pick off the meat by hand and discard the skin, bones and cartilage. Add the chicken back to the soup in the pot along with the diced ham and the reserved pancetta/shallots. Add the Dijon and Creole seasoning if using, stir well and serve.
• Top with croutons or oyster crackers.

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.

SLOW COOKER CREAMY CHICKEN CORDON BLEU CHOWDER

Steps:

• Chop onion, ham, spinach, and garlic, and transfer to a large resealable bag or container.
• Add to the bag the chicken, dried thyme, and chicken broth (or use stock cubes or condensed chicken base- make sure to label how much water to add on cooking day!)
• Bag croutons and grated swiss separately, if desired. (They'll freeze great!)
• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• If using frozen ingredients: Cook on High Pressure for 40 minutes with a Quick Pressure Release.
• If using thawed ingredients: Cook on High Pressure for 20 minutes, with a Quick PRessure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients, except for half-and-half, croutons, and grated swiss cheese, to a large pot.
• Bring to a boil, covered, over high heat.
• Remove the lid and turn down to a simmer.
• Cook, uncovered, stirring occasionally, for 1-2 hours or until the chicken is falling apart tender.
• Use 2 forks to shred in the soup.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all soup ingredients except for half-and-half, croutons, and swiss cheese, to Instant Pot and secure the lid.
• Cook on High Pressure for 20 minutes with a Quick Pressure Release.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Add all ingredients except for half-and-half, croutons, and swiss cheese, to the slow cooker and secure the lid.
• Cook on low for 6 hours, high for 3.
• Once the vegetables are soft and the chicken is falling apart tender, use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.
• Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
• Add the chopped onion and cook until soft, about 3 minutes.
• Add remaining ingredients except for half-and-half, croutons, and grated swiss cheese. Bring to a boil and then lower to a simmer, uncovered.
• Let cook, uncovered, for 40-50 minutes or until the chicken is falling apart tender.
• Use 2 forks to shred the chicken.
• Stir in the half-and-half.
• Serve hot, topped with croutons and grated swiss cheese.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
• Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
• Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
• Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

CHICKEN CORDON BLEU CHOWDER

Steps:

• In 3-quart saucepan, hHeat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
• Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

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!

HOMEMADE CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

ORIGINAL CHICKEN CORDON BLEU

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

CHICKEN CORDON BLEU BAKE 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 a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
• Evenly roll the chicken, and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
• Preheat oven to 400°F (200°C).
• Cut the puff pastry sheets in half and gently roll out width-wise.
• Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
• Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
• Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
• With a fork, score a decorative design onto the surface of the puff pastry.
• Sprinkle with salt.
• Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
• Enjoy!

CHICKEN CORDON BLEU

Steps:

• Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
• Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

OVEN CHICKEN CORDON BLEU

Steps:

• Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
• In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• Bake 25 to 30 minutes, or until chicken is no longer pink in center.