Chickencordonbleuwellington Recipes

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CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE



Chicken Cordon Bleu with Dijon Cream Sauce image

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Provided by Brian Genest

Categories     Main Dish Recipes     Pork     Ham

Time 2h10m

Yield 2

Number Of Ingredients 18

2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2 eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
  • Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
  • Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
  • Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
  • Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
  • Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
  • Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
  • Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
  • Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g

CHICKEN CORDON BLEU PLATE



Chicken Cordon Bleu Plate image

Provided by Amanda Freitag

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

8 tablespoons butter, at room temperature
1/4 cup chives, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 skin-on chicken breasts
1 tablespoon olive oil
4 slices thick-cut country bread, toasted
4 slices tasso ham, crisped
8 ounces The Morning After Red Eye Gravy, recipe follows
1 tablespoon thinly sliced scallions
4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small mixing bowl, combine the butter, chives, parsley, thyme and some salt and pepper.
  • Gently loosen the skin from the chicken with your fingers. Rub 1 tablespoon of the herb butter between the meat and the skin on each piece of chicken. Sprinkle both sides of the chicken with salt and pepper.
  • Add the oil to a pan set over high heat. Carefully place the chicken skin-side down and cook, without touching, until the skin turns golden brown, 3 to 4 minutes. Transfer the chicken to a baking sheet skin-side up, and bake for 15 minutes.
  • Place one slice of bread on each plate and spread each slice with 1 tablespoon of the remaining herb butter. Place the tasso ham over the butter and top each with a piece of chicken. Generously ladle The Morning After Red Eye Gravy over the chicken and sprinkle with scallions to serve.
  • In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

HASSELBACK CHICKEN CORDON BLEU



Hasselback Chicken Cordon Bleu image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 boneless skinless chicken breasts
1/2 cup honey Dijon mustard
2 cups panko breadcrumbs
6 tablespoons salted butter, melted
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
12 slices Swiss cheese, cut into quarters
24 rounds Canadian bacon (about 1 pound), cut into half-moons

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.

CHICKEN CORDON BLEU BAKE RECIPE BY TASTY



Chicken Cordon Bleu Bake Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, puff pastry, english mustard, egg

Provided by Alix Traeger

Categories     Dinner

Yield 5 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts
1 salt, to taste
1 pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, sliced
2 sheets puff pastry, thawed if frozen
¼ cup english mustard
1 egg, beaten

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 a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  • Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  • Preheat oven to 400°F (200°C).
  • Cut the puff pastry sheets in half and gently roll out width-wise.
  • Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
  • Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
  • Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
  • With a fork, score a decorative design onto the surface of the puff pastry.
  • Sprinkle with salt.
  • Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 48 grams, Fat 51 grams, Fiber 2 grams, Protein 61 grams, Sugar 1 gram

CHICKEN CORDON BLEU CASSEROLE



Chicken Cordon Bleu Casserole image

Chicken Cordon Bleu Casserole takes your favorite gourmet dish and turns it into an easy weeknight meal! Perfect for the whole family and you can even freeze it for later!

Provided by Janelle

Categories     Holiday Leftovers

Time 1h25m

Number Of Ingredients 7

3 cups diced rotisserie chicken
3 cups diced ham
2 cups shredded of Swiss cheese
1 (10.5 ounce can) cream of chicken soup
1/4 cup water
2 cups seasoned stuffing mix
1/3 cup melted butter

Steps:

  • Preheat oven to 350*F
  • Spray a 9x13 casserole dish with non-stick cooking spray.
  • Place diced rotisserie chicken into casserole dish.
  • Add diced ham.
  • Top with shredded Swiss Cheese
  • In a small bowl combine cream of chicken soup and water. Pour over cheese.
  • Sprinkle stuffing mix over cheese.
  • Pour melted butter over stuffing mix.
  • Cover with foil and bake for 50 minutes.
  • Remove from oven and serve immediately.

Nutrition Facts : Calories 543 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 45 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1410 grams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CHICKEN CORDON BLEU WELLINGTON



Chicken Cordon Bleu Wellington image

This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay.

Provided by sunflowerseed

Categories     Chicken Breast

Time 1h20m

Yield 6 rolls, 3-4 serving(s)

Number Of Ingredients 13

3 chicken breasts, boneless, skinless
salt and pepper
6 slices deli ham
6 slices swiss cheese
Dijon mustard
1 (8 ounce) package crescent roll dough
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1/2 cup white wine
1 (6 ounce) jar sliced mushrooms
1 teaspoon dried thyme
1/2 teaspoon curry powder (optional)
chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350; grease 9x13 inch casserole dish.
  • Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
  • Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
  • Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
  • Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
  • Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

CHICKEN CORDON BLEU-THE EASY WAY



Chicken Cordon Bleu-The Easy Way image

If you love the taste of restaurant style chicken cordon bleu and thought it was too hard to make...this recipe is for you! We make this frequently for company and it always gets rave reviews from everyone, including my 3 yr old!

Provided by ChaseNNJ

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

5 boneless skinless chicken breasts, in half
1/2 lb ham, cubed
1/2 lb swiss cheese, cubed
1/4 cup white wine
1 teaspoon parsley
salt
pepper
breadcrumbs
1/2 cup milk

Steps:

  • Take chicken breast and cut a slit in each lengthwise.
  • Mix in a small bowl the swiss cheese, ham cubes, parsley, white wine and spices.
  • Fill in the chicken pockets with ham mixture.
  • Dredge chicken in milk then bread crumbs. Place in baking dish sprayed with non-stick cooking spray.
  • Cook at 350* for 30 to 45 minutes, until chicken reaches 165* and is a nice light golden brown.

Nutrition Facts : Calories 197.2, Fat 8.8, SaturatedFat 4.9, Cholesterol 68.6, Sodium 432.1, Carbohydrate 2, Sugar 0.4, Protein 25.2

CHICKEN WELLINGTON RECIPE BY TASTY



Chicken Wellington Recipe by Tasty image

"Fancy" doesn't have to mean "expensive." This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You'll even learn how to make your own easy pan gravy from scratch.

Provided by Tasty

Categories     Dinner

Time 1h55m

Yield 2 serving

Number Of Ingredients 19

12 oz cremini mushroom, stemmed and wiped clean
4 tablespoons extra virgin olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
2 teaspoons dried parsley
1 ½ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 boneless chicken breast, large
1 tablespoon dijon mustard
4 slices prosciutto
1 sheet frozen puff pastry, thawed
large egg, beaten
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour
2 cups chicken stock
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons dried parsley

Steps:

  • Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
  • Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
  • Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
  • Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
  • On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
  • Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
  • Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
  • While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
  • Serve the Wellington warm with the pan gravy and sides of your choice.
  • Enjoy!

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From spendwithpennies.com


CHICKEN CORDON BLEU RECIPE | 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 …
From therecipecritic.com


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