Cordon Bleu Stuffed Chicken Recipes

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STUFFED CHICKEN BREASTS (CORDON BLEU)



Stuffed Chicken Breasts (Cordon Bleu) image

This versatile recipe will work with any filling, just make about 1 1/2 cups of it (3 tbsp per breast). Also, if you don't have a meat mallet you can use a heavy glass bottle (just don't miss!).

Provided by MommyMakes

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon olive oil
salt, to taste
pepper, to taste
3/4 cup diced deli ham
3/4 cup shredded swiss cheese

Steps:

  • Preheat oven to 400°F.
  • Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
  • Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
  • Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
  • Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
  • Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
  • Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
  • Remove toothpicks before serving!

STUFFED CHICKEN CORDON BLEU



Stuffed Chicken Cordon Bleu image

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

4 (5 ounce) skinless, boneless chicken breast halves
8 slices bacon
1 (16 ounce) package sliced fresh mushrooms
1 tablespoon minced garlic
1 (12 ounce bottle) apple ale, such as Red's®, divided
2 tablespoons cornstarch, divided
1 cup milk
⅓ cup salted butter
1 teaspoon chicken bouillon granules
2 large eggs
1 ½ cups dry bread crumbs
8 thin slices Swiss cheese, cut in half

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

SUNNY'S HAM AND CHEESE STUFFED CHICKEN BREASTS (CHICKEN CORDON BLEU)



Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

16 thin slices deli ham, chopped
8 ounces shredded Swiss cheese
4 boneless, skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1 teaspoon sweet paprika
2 large eggs, whisked
3 cups panko breadcrumbs
Peanut or vegetable oil, for frying
Lemon wedges, for serving

Steps:

  • In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks.
  • In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko.
  • In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.

OVEN CHICKEN CORDON BLEU



Oven Chicken Cordon Bleu image

Make an elegant dinner and master a technique that you'll use over and over again. These ham-and-cheese stuffed chicken breasts are a classic European dish that never fails to impress, both with its presentation and its indulgent combination of flavors. While some cordon bleu varieties are fried, this oven-baked version gives you all the crunch without the added oil. For all its impressive looks, this is also a recipe that can be made from start to finish in under an hour-making it great for busy weeknights or last-minute dinner guests.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breast (about 1 1/4 lb)
2 teaspoons Dijon mustard
4 teaspoons chopped fresh chives
4 very thin slices lean cooked ham (about 3/4 oz each)
4 very thin slices reduced-fat Swiss cheese (about 3/4 oz each)
1 egg white
1 tablespoon water
1/3 cup finely crushed corn flakes or bran flakes cereal
1/4 teaspoon paprika

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
  • Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
  • In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
  • Bake 25 to 30 minutes, or until chicken is no longer pink in center.

Nutrition Facts : Calories 150, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO



Stuffed Chicken Cordon Bleu with Prosciutto image

Cordon Bleu-inspired chicken with a rich, creamy sauce and prosciutto.

Provided by Jgavs385

Time 45m

Yield 2

Number Of Ingredients 11

nonstick cooking spray
2 (5 ounce) skinless, boneless chicken breast halves
2 slices Swiss cheese
4 slices prosciutto
½ cup seasoned bread crumbs
salt and ground black pepper to taste
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup sour cream
2 tablespoons lemon juice
1 tablespoon water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
  • Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
  • Top chicken with sauce and serve.

Nutrition Facts : Calories 730.6 calories, Carbohydrate 34.9 g, Cholesterol 159.9 mg, Fat 42.8 g, Fiber 1.5 g, Protein 50.2 g, SaturatedFat 19.5 g, Sodium 2248.7 mg, Sugar 4.7 g

STUFFED CHICKEN CORDON BLEU



Stuffed Chicken Cordon Bleu image

Make and share this Stuffed Chicken Cordon Bleu recipe from Food.com.

Provided by Nimz_

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

4 (7 ounce) double boneless skinless chicken breasts
kosher salt
fresh ground black pepper
8 slices deli ham, thin
16 slices gruyere or 16 slices swiss cheese, thin
2 teaspoons fresh thyme leaves
1/4 cup flour
2 cups panko breadcrumbs
1 teaspoon olive oil
3 eggs
2 teaspoons water

Steps:

  • Preheat oven to 350 degrees F.
  • Lay the chicken between 2 pieces of plastic wrap.
  • Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
  • Take care not to pound too hard because the meat may tear or create holes.
  • Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
  • Tuck in the sides of the breast and roll up tight like a jellyroll.
  • Squeeze the log gently to seal.
  • Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
  • Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
  • The oil will help the crust brown.
  • Beat together the eggs and water, the mixture should be fluid.
  • Lightly dust the chicken with flour, then dip in the egg mixture.
  • Gently coat in the bread crumbs.
  • Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  • Cut into pinwheels before serving.

Nutrition Facts : Calories 311.6, Fat 8.8, SaturatedFat 2.4, Cholesterol 149.2, Sodium 704.6, Carbohydrate 23.7, Fiber 1.7, Sugar 1.8, Protein 32.1

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