Chicken Cordon Bleu Supremes De Volaille Cordon Bleu Recipes

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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

CLASSIC CHICKEN CORDON BLEU



Classic Chicken Cordon Bleu image

Chicken cordon bleu is a classic dish and loved worldwide. This easy recipe is made with chicken, prosciutto, Gruyere cheese, and spices.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 40m

Yield 4

Number Of Ingredients 22

For the chicken:
1 cup panko bread crumbs
1 tablespoon butter (melted)
1 teaspoon garlic powder
1 teaspoon fresh thyme leaves
2 chicken breasts
1 teaspoon salt
1 teaspoon pepper
4 slices swiss cheese
8 slices baked ham
3 tablespoons mayonnaise
2 tablespoons dijon mustard For the sauce:
6 tablespoons butter
2 tablespoons flour
1 teaspoon garlic (minced)
4 ounces cream cheese
½ cup water
1 tablespoon chicken bouillon
1 cup heavy cream
1 teaspoon dijon mustard
½ teaspoon ground black pepper
¼ cup parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400F. Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
  • Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
  • Butterfly each chicken breast. You will now have four pieces.
  • Pound each piece of chicken into a thin sheet.
  • Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
  • Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
  • Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
  • Press the toasted bread crumbs onto the chicken to completely coat.
  • Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce. Prepare the sauce.
  • Gather your ingredients.
  • Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
  • Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
  • Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
  • Spoon the sauce over the cooked chicken and serve immediately.

Nutrition Facts : Calories 1110 kcal, Carbohydrate 31 g, Cholesterol 323 mg, Fiber 2 g, Protein 67 g, SaturatedFat 42 g, Sodium 3187 mg, Sugar 6 g, Fat 81 g, ServingSize 4 entrees (4 servings), UnsaturatedFat 0 g

EASY CHICKEN CORDON BLEU



Easy Chicken Cordon Bleu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons whole-grain mustard
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Four 5-ounce boneless, skinless chicken breasts
Kosher salt
4 large thin slices Emmentaler or Swiss cheese (approximately 4 ounces)
8 thin slices Black Forest ham (approximately 4 ounces)

Steps:

  • In a small bowl, mix together the mustard and mascarpone. Set aside.
  • Preheat the broiler to high.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
  • Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

CHICKEN CORDON BLEU CASSEROLE



Chicken Cordon Bleu Casserole image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
  • Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
  • Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
  • Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
  • Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
  • Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

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

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste

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

CHICKEN CORDON BLEU - SUPREMES DE VOLAILLE CORDON BLEU



Chicken Cordon Bleu - Supremes de Volaille Cordon Bleu image

Provided by Damon Lee Fowler

Categories     Bread     Cheese     Chicken     Egg     Mustard     Side     Fry     Dinner     Ham     Prosciutto     Sugar Conscious     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

2 whole boneless chicken breasts, skinned, split into halves, and trimmed
2 ounces thinly sliced uncooked country ham or prosciutto
4 ounces Gruyère cheese
Dijon mustard
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Peanut oil, for frying

Steps:

  • One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
  • Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.
  • Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
  • Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
  • Five: Drain well and serve at once.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)



Chicken Supreme (Supremes De Volaille) image

This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.

Provided by Nana Lee

Categories     Chicken Breast

Time 58m

Yield 2 serving(s)

Number Of Ingredients 15

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

Steps:

  • Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
  • Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
  • Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
  • Roll breasts in 2 tablespoons of flour to coat, shake off excess.
  • Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
  • Add chicken breasts; cook until underside is golden brown.
  • Turn and cook other side 6 to 8 minutes or until golden brown.
  • Place breasts on a platter and keep warm in a low oven.
  • Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
  • Add tomatoes and wine; simmer until most of the liquid has evaporated.
  • Stir in heavy cream; cook until reduced by half. Remove from heat.
  • In a 1 quart saucepan melt remaining butter over low heat.
  • Stir in the remaining flour with a wire whisk; blend well.
  • Add light cream; cook, stirring constantly, until thickened and smooth.
  • Add salt and pepper.
  • Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
  • Pour sauce over chicken and sprinkle with chopped parsley.

DIFFERENT CHICKEN CORDON BLEU



Different Chicken Cordon Bleu image

Chicken breasts baked with ham and Swiss cheese, topped with an unusual mixture of sour cream, white wine, creamy soup and spices. This is a bit different than normal Chicken Cordon Bleu, but everyone seems to like it much better!

Provided by Jennifer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 8

Number Of Ingredients 11

8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
  • In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 22.5 g, Cholesterol 110.4 mg, Fat 18.3 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 10 g, Sodium 1025.9 mg, Sugar 2.6 g

CHICKEN CORDON BLEU RECIPE



Chicken Cordon Bleu Recipe image

Yield 7

Number Of Ingredients 7

6 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Swiss cheese
6 slices cooked ham
1 cup Italian bread crumbs
1 egg (beaten)

Steps:

  • Preheat over to 350 degrees F.
  • Spray a 9 x 13 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch in thickness.
  • Sprinkle each side of chicken with salt and pepper.
  • Place one slice of cheese and one slice of ham on top of each chicken breast.
  • Roll up each chicken breast and secure with a toothpick.
  • Dip rolled chicken in egg wash, roll in breadcrumbs and place in baking dish.
  • Bake for 30-35 minutes, or until chicken is cooked through.
  • Remove toothpicks and serve.

Nutrition Facts : Servingsize 1 serving, Calories 1839 kcal, Fat 98 g, SaturatedFat 29 g, Cholesterol 662 mg, Sodium 1910 mg, Carbohydrate 6 g, Sugar 6 g, Protein 219 mg

SAUTEED CHICKEN CORDON BLEU



Sauteed Chicken Cordon Bleu image

This is a delicious, easy dish that is nice enough for company and cooks in one pan. It's been a favorite of my husband's for over 20 years. It's not fried, and the sauce is terrific over rice and vegetables. Even the kids will eat this, and you can use low-fat ingredients if you prefer.

Provided by Deb19502

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless chicken breasts, pounded to 1/4 inch thickness
6 slices prosciutto ham
6 slices swiss cheese
1 can cream of chicken soup
herbes de provence
butter
salt and pepper

Steps:

  • Pound breasts to uniform thickness.
  • Place one slice each of the ham and cheese on top of each breast.
  • Starting from the narrow end, roll breasts, securing with two toothpicks each.
  • Melt butter in skillet and brown rolled breasts on all sides.
  • Blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth.
  • Pour soup over chicken and simmer until chicken is cooked through, about 35 minutes.
  • Taking the top on or off the pan will help get your sauce to the desired consistence.
  • Serve hot, over white rice, with peas and onions.
  • Don't forget to take out the toothpicks!

Nutrition Facts : Calories 401, Fat 24.1, SaturatedFat 9.7, Cholesterol 122.6, Sodium 478.1, Carbohydrate 5.2, Sugar 0.6, Protein 39

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From recipelink.com


CHICKEN CORDON BLEU - SUPREMES DE VOLAILLE CORDON BLEU
Chicken Cordon Bleu - Supremes de Volaille Cordon Bleu might be just the main course you are searching for. This recipe serves 4. One serving contains 436 calories, 31g of protein, and 18g of fat. Head to the store and pick up egg, country ham, peanut oil, and a few other things to make it today. From preparation to the plate, this recipe takes ...
From fooddiez.com


CHICKEN CORDON BLEU - THE KITCHEN MAGPIE
2022-03-17 In a large skillet over medium-high heat, place your butter and cook the chicken until browned on all sides. Add the wine, powdered bouillon and minced garlic to your pan and reduce heat to low, cover, and simmer for 30 minutes, until chicken has an internal temperature of 165° and is cooked through.
From thekitchenmagpie.com


CLASSIC CHICKEN CORDON BLEU (BAKED OR FRIED)
Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper. Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly. Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.
From thestayathomechef.com


CHICKEN CORDON BLEU - THE SEASONED MOM
2022-04-04 Heat an 8-inch or 9-inch square baking dish with olive oil in a 350°F oven for about 2 minutes. Add the breaded chicken, seam-side down, to the hot oil in the dish. Bake (uncovered) for about 35 minutes, or until a meat thermometer registers 165°F. Remove the toothpicks, garnish with fresh parsley, and serve warm.
From theseasonedmom.com


CHICKEN CORDON BLEU - THE RECIPE CRITIC
2021-04-09 Set aside. In a medium bowl, combine the flour, salt, onion powder and pepper. Beat the egg in a second bowl. To a third bowl, add the crumbs and oil, then mix well so the crumbs are evenly coated. Unwrap the chicken then roll in …
From therecipecritic.com


FOOL-PROOF CHICKEN CORDON BLEU - TASTES BETTER FROM SCRATCH
2020-03-30 Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance. Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate.
From tastesbetterfromscratch.com


CHICKEN CORDON BLEU - FABRIQUE DELICES
Preheat oven to 350°F (180°C). 2. Flatten chicken breasts to be as thin as possible. Sprinkle with salt and black pepper. 3. On each flattened chicken breast, add a slice of Fabrique Délices Jambon de Paris, then a slice of cheese. Then, fold in …
From fabriquedelices.com


BEST THE PIONEER WOMAN'S CHICKEN CORDON BLEU CASSEROLE RECIPES …
2016-06-21 Step 4. Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside. Step 5. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it ...
From foodnetwork.ca


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