CHICKEN CORDON BLEU PANINI SANDWICH
Provided by Mel's Kitchen Cafe
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the cream cheese, Dijon mustard and mayo (or sour cream) until smooth.
- For each sandwich: spread sauce on both sides of the bread (I spread a light coating on the outside of the bread and a more generous dollop on the inside of both pieces). Sprinkle the outside of each piece of bread with a bit of salt and pepper or a garlic/herb seasoning blend and place the pieces of bread seasoning side down.
- Continue layering one slice of bread with a slice of Swiss cheese, cooked chicken, a couple slices of deli ham, and a final slice of Swiss cheese. Top with the other slice of bread (seasonings on the outside).
- Cook the sandwich on a preheated panini press or on a hot griddle or skillet on the stove until golden and the cheese is melted. If using a skillet or griddle, flip as needed to cook through - you can also weigh the sandwich down with a heavy pan or skillet for a panini-like effect. Serve warm.
Nutrition Facts : ServingSize 1 Sandwich, Calories 997 kcal, Carbohydrate 77 g, Protein 62 g, Fat 49 g, SaturatedFat 23 g, Cholesterol 191 mg, Sodium 1750 mg, Fiber 3 g, Sugar 6 g
CHICKEN CORDON BLUE PANINI
I love panini's and this one sounds great. From Every Day with Rachael Ray June/July 2008. "A panini is a supertasty sammie because it's crunchy on the outside and soft and warm on the inside. If you're not a blue cheese fan, use your favorite cheese instead."
Provided by Shelby Jo
Categories Lunch/Snacks
Time 9m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
- In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.
Nutrition Facts : Calories 413.3, Fat 27.7, SaturatedFat 8.6, Cholesterol 46.9, Sodium 1214.9, Carbohydrate 24.3, Fiber 1.4, Sugar 4, Protein 15.8
CHICKEN CORDON BLUE PANINI
I've been on a HUGE panini kick lately, and am having fun creating a ton of them! This is just one of my recent ones. (*I can't recommend enough, purchasing a cast iron grill pan, I LOVE the one I got for Christmas!) I thought it would get stored and used ocaissionally, but it's permanant home is on the stove! I use it almost daily! I have the long one with the grill on one side, and the flat side on the other. It makes everything from paninis, to burgers to pancakes like you wouldn't believe! Highly recommend checking them out!
Provided by Wildflour
Categories Lunch/Snacks
Time 12m
Yield 1 panini, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat whatever pan, griddle, etc., that you are using.
- In very small bowl, mix mayo and mustard, set aside.
- Spread evenly on 2 slices bread.
- Top each slice of bread with the swiss cheese.
- On one slice, top with chicken.
- Scrunch up proscuitto, and place on top of chicken.
- Top with other slice of bread.
- Brush top with a little olive oil, evenly and thinly.
- Place sandwich, olive oiled side-down onto hot pan.
- Brush top lightly with more olive oil.
- Press lightly once with spatula.
- Grill/cook about 30 seconds to 1 minute, depending on how hot your pan is. Check to see for yourself. You want it lightly toasted with nice grill marks.
- With your spatula, lift up a corner and hold it up with your fingers. Then slip the spatula underneath, and turn over carefully.
- Brown other side the same way, and remove to cutting surface.
- Cut in half diagonally and enjoy!
- *Note: Any kind of chicken that you happen to have on hand works fine for this, such as leftover roasted, rotisserie, grilled, baked or stewed. Nice way to use up some leftovers and not feel like they're "leftover". Leftover turkey can be subbed as well.
- *Also, the amount of chicken is just approximate. Make your sandwich how YOU like it using as much or little as you want.
- Don't have proscuitto? That's ok, subbing a thin slice or 2 of any kind of ham is just fine. ;).
Nutrition Facts : Calories 580.7, Fat 31.8, SaturatedFat 13, Cholesterol 111.7, Sodium 765.5, Carbohydrate 35.7, Fiber 1.4, Sugar 4.9, Protein 36.9
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
CHICKEN CORDON BLEU SANDWICH
If you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, you'll love this sandwich. It has all the satisfying flavors of chicken cordon bleu with half the work!
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
- Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
- Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
- Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
- Stir chicken and diced pickle into cheese sauce.
- Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
- Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 24.1 g, Cholesterol 77.6 mg, Fat 22.6 g, Fiber 1.4 g, Protein 20.9 g, SaturatedFat 12.2 g, Sodium 740.8 mg, Sugar 3.6 g
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
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