Chicken Cordon Bleu Melts Recipes

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.

CHICKEN CORDON BLEU MELTS

Steps:

• Preheat BBQ grill to medium heat. Place a baking stone on the grill to preheat.
• Brush both sides of the chicken cutlets with olive oil and season with salt and pepper. Grill the cutlets about 2 minutes on each side. Chicken is done when the internal temperature reaches 165°F.
• Lay bread on baking sheet. Butter one side of the bread and spread Dijon mustard on the other side. Place a grilled chicken cutlet on top of the mustard. Top each piece of chicken with sliced ham and then 2 slices of Cache Valley Creamery Swiss Cheese.
• Place cheese side up on the baking stone and cook until the cheese is melted and the bottom of the bread is golden brown. Sprinkle chopped parsley on top and serve open faced. Serve immediately.

EASY CHICKEN CORDON BLEU MELTS WITH FRIED ONIONS

Steps:

• Prepare the chicken salad: If using canned chicken, drain then shred with a fork in a medium sized bowl. Add Miracle Whip/mayonnaise and mustard. Season with Salad Supreme, celery salt, garlic powder, pepper and salt to taste. Mix well and set aside.
• Preheat the oven to 375 degrees.
• Slice the onion and place in a frying pan with a thin layer of water, just enough to cover the bottom of the pan. Fry the onion over medium heat stirring regularly until the water steams off. Continue to cook for a few minute until the onions turn golden in color, but are still soft.
• Lightly grease a cookie sheet. Place slices of bread in a single layer on the cookie sheet. Spread chicken salad across each slice of bread until it's evenly distributed.
• Layer 3 slices of ham on top of slice of bread, followed by 1 slice of provolone. Top each one with fried onions.
• Bake for 10 minutes or until cheese is melted.

CHICKEN CORDON BLEU II

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 MELTS

Steps:

• Heat oven to 400°F. Place chicken strips on ungreased cookie sheet. Bake at 400°F. for 18 minutes or until chicken is thoroughly heated.
• Meanwhile, spread margarine on bread slices. Add bread to cookie sheet with chicken during last 10 minutes of cooking time.
• Spread dressing on each toasted bread slice. Top with chicken, half cheese slice, ham and another half cheese slice. Bake an additional 2 to 3 minutes or until cheese is melted.

CHICKEN CORDON BLEU

Steps:

• pound chicken breast to about 1/3 inch thick.
• place ham on breast then 1/2 oz.
• cheese.
• Rollup; securing with a toothpick.
• Dip each breast roll into a mixture of melted butter and beaten egg.
• Roll into parmesan cheese and place in buttered baking dish.
• Bake at 350 for 30-35 minutes or until browned and tender.