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 CHICKEN CORDON BLEU
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!
Provided by Nagi | RecipeTin Eats
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Nutrition Facts : ServingSize 300 g, Calories 590 kcal, Carbohydrate 19.4 g, Protein 72.3 g, Fat 24.1 g, SaturatedFat 8.8 g, Cholesterol 207 mg, Sodium 996 mg, Fiber 1.5 g, Sugar 3.2 g, UnsaturatedFat 15.3 g
STUFFED CHICKEN CORDON BLEU
My boyfriend hates chicken. That being said, all relationships have compromise and he loves the flavor combination of this cordon bleu dish. It's sure to be a favorite with the picky eaters in your life--especially those who don't like chicken. Serve with steamed rice and green vegetable of your choice.
Provided by Margaret Parrish
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
- Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
- Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
- Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
- Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
- Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
- Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Just before the chicken is ready, warm the cream sauce on the stove.
- Plate chicken and ladle warm sauce over each portion.
Nutrition Facts : Calories 877.1 calories, Carbohydrate 43.7 g, Cholesterol 291.4 mg, Fat 48.4 g, Fiber 3 g, Protein 65.9 g, SaturatedFat 25.4 g, Sodium 1165.3 mg, Sugar 8.3 g
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
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
EASY CHICKEN CORDON BLEU POCKETS
Make and share this Easy Chicken Cordon Bleu Pockets recipe from Food.com.
Provided by Karen..
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°.
- Combine chicken, ham and cheese in a bowl.
- Separate dough into 8 rectangles; firmly press perforations to seal well.
- Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist.
- Pinch edges to seal & place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray.
- Brush pockets with egg & bake for about 20 minutes or until golden brown.
Nutrition Facts : Calories 142.7, Fat 7.6, SaturatedFat 3.6, Cholesterol 69, Sodium 452.4, Carbohydrate 0.8, Sugar 0.2, Protein 16.8
CHICKEN CORDON BLEU PUFFS
I bought a new jumbo muffin tin and wanted to use it. I love the flavors of chicken cordon bleu, but wanted a faster weeknight version, so I pulled this recipe togerther one evening. We loved it so much I had to make it again the next week! -Angela Keller, Newburgh, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in Parmesan cheese, lemon juice, seasoned salt and mustard; remove from heat. Stir in chicken, ham and Swiss cheese. , On a lightly floured surface, unfold puff pastry. Roll each pastry out into an 11-inch square. Cut each pastry into fourths. Place in 8 greased jumbo muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Divide chicken mixture among cups. Bring pastry corners together and pinch to seal., Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 454 calories, Fat 25g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 20g protein.
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