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
CHICKEN CORDON BLEU
Moist, tender chicken wrapped around smoked ham and gooey Swiss cheese - what could be better? Our version has fewer PointsPlus values!
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (205ºC). Coat a baking sheet with olive oil cooking spray.
- Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.
- Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.
- Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.
- Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
Nutrition Facts : Calories 251 kcal
HG'S STUFFED CHICK CORDON BLEU - WW POINTS = 5
Here is another Hungry Girl Recipe: "Rhapsody in Bleu Warm chicken wrapped around melted cheese and juicy ham that won't break the calorie bank!? Sign us up..." Serving Size: 1 chicken cordon bleu (entire recipe) Calories: 222 Fat: 4.5g Sodium: 692mg Carbs: 2g Fiber: 0g Sugars: 1g Protein: 40g POINTS® value 5*
Provided by senseicheryl
Categories Chicken Breast
Time 45m
Yield 1 chicken breast, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.
- Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.
- Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.
- Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 161.6, Fat 3.7, SaturatedFat 0.8, Cholesterol 90.7, Sodium 164.4, Protein 30.1
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