CHICKEN CORDON BLEU
For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
- Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
- Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
- Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
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 MELTS
Steps:
- Preheat BBQ grill to medium heat. Place a baking stone on the grill to preheat.
- Brush both sides of the chicken cutlets with olive oil and season with salt and pepper. Grill the cutlets about 2 minutes on each side. Chicken is done when the internal temperature reaches 165°F.
- Lay bread on baking sheet. Butter one side of the bread and spread Dijon mustard on the other side. Place a grilled chicken cutlet on top of the mustard. Top each piece of chicken with sliced ham and then 2 slices of Cache Valley Creamery Swiss Cheese.
- Place cheese side up on the baking stone and cook until the cheese is melted and the bottom of the bread is golden brown. Sprinkle chopped parsley on top and serve open faced. Serve immediately.
CHICKEN CORDON BLEU MELTS
Looking for a French cuisine dinner? Then check out this classic chicken and ham sandwich packed with Swiss cheese - ready in 30 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Place chicken strips on ungreased cookie sheet. Bake at 400°F. for 18 minutes or until chicken is thoroughly heated.
- Meanwhile, spread margarine on bread slices. Add bread to cookie sheet with chicken during last 10 minutes of cooking time.
- Spread dressing on each toasted bread slice. Top with chicken, half cheese slice, ham and another half cheese slice. Bake an additional 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1040 mg, Sugar 6 g
EASY CHICKEN CORDON BLEU
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!
Provided by Nagi | RecipeTin Eats
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Nutrition Facts : ServingSize 300 g, Calories 590 kcal, Carbohydrate 19.4 g, Protein 72.3 g, Fat 24.1 g, SaturatedFat 8.8 g, Cholesterol 207 mg, Sodium 996 mg, Fiber 1.5 g, Sugar 3.2 g, UnsaturatedFat 15.3 g
CHICKEN CORDON BLEU CREPES
Steps:
- In a small bowl, whisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with remaining batter, adding oil to the skillet as needed. Place waxed paper between crepes. , Sprinkle the chicken, ham and cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9-in. baking dish., For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.
Nutrition Facts :
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- Wrap the chicken breasts with plastic wrap and pound it on a chopping board. Pound it until ½ inch thick using a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap then layer 2 slices of cheese, then 2 slices of ham and another layer of both. Roll the chicken evenly and place onto a new sheet of plastic wrap.
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