Chicken Cordon Bleu With Canadian Bacon Recipes

CHICKEN CORDON BLEU

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

CHICKEN CORDON BLEU BURGERS

Steps:

• Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
• Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
• Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
• Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
• Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

HASSELBACK CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 425 degrees F.
• At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
• Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
• Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
• Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
• When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

KELLY'S CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8" thick.
• Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary.
• Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon.
• At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks.
• In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder.
• In another pie dish or small bowl, beat eggs.
• In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese.
• Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs.
• Set on plate for about 10 minutes to dry a little.
• Meanwhile, heat oil over medium to medium-low heat.
• Brown "good side" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed.
• Brown other side (toothpicked side)2 minutes.
• Place on greased rack. Place rack on cookie sheet.
• Bake in 350º oven for 40 minutes.
• Let rest.
• While resting heat gravy over low heat til warmed.
• Serve with gravy if desired.

BACON-WRAPPED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.

CHICKEN CORDON BLEU

Steps:

• Heat oven to 350°F.
• Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
• Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

CHICKEN CORDON BACON (A VARIATION OF CORDON BLEU)

Steps:

• Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
• Butterfly chicken breast so the breast is now thinner but bigger.
• Place cheese and crumbled bacon slice in center of each chicken breast.
• Roll up chicken and place seam side down.
• Sprinkle breadcrumbs on top of breasts.
• Bake at 375F until breasts reach 170°F.
• In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
• Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.