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
BREAKFAST STRUDEL
This a great brunch item. I have made this twice and it is a hit! Make a day ahead and you are all ready for the next morning.
Provided by Kasia3
Categories Breakfast
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Thaw pastry according to package directions, about 30 minutes.
- Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes.
- Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham.
- Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
- Add eggs to the pan and scramble till set.
- Season with salt and pepper to taste.
- Refrigerate eggs while working with puff pastry.
- Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
- Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
- Fold up the flaps at both ends, then braid the strips across the filling.
- Lift parchment and strudels onto baking sheets.
- Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
- Let cool 5 minutes before slicing.
- The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.
Nutrition Facts : Calories 232.7, Fat 15.9, SaturatedFat 5.4, Cholesterol 125, Sodium 248.6, Carbohydrate 14.3, Fiber 0.7, Sugar 0.9, Protein 8
STUFFED CHICKEN CORDON BLEU
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
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
CORDON BLEU BREAKFAST STRUDEL
Number Of Ingredients 11
Steps:
- 1. Heat oven to 375°. 2. Melt 2 tablespoons butter in small saucepan. Add flour and stir. Gradually pour in milk, whisking until smooth. Cook over medium heat until mixture boils and thickens. 3. Add Swiss cheese and stir until melted. 4. Heat skillet and spray with cooking spray. Beat eggs slightly with salt and pepper and add to heated pan. Cook and stir until set. 5. Combine cheese sauce, eggs and ham. 6. Working with one sheet of phyllo dough at a time, lightly brush with melted butter. Fold in half. Brush again with melted butter. Spoon 1/2 cup filling onto one end of phyllo. Fold sides and edges over filling and roll up. Brush with butter. 7. Place on greased baking sheet. Sprinkle Parmesan cheese lightly on top. 8. Bake for 10 to 13 minutes or until golden brown.
Nutrition Facts : Nutritional Facts Serves
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