Not So Classic Cordon Bleu Rsc Recipes

CLASSIC CHICKEN CORDON BLEU

Steps:

• Gather the ingredients.
• Preheat the oven to 400F. Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
• Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
• Butterfly each chicken breast. You will now have four pieces.
• Pound each piece of chicken into a thin sheet.
• Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
• Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
• Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
• Press the toasted bread crumbs onto the chicken to completely coat.
• Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce. Prepare the sauce.
• Gather your ingredients.
• Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
• Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
• Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
• Spoon the sauce over the cooked chicken and serve immediately.

PORK CORDON BLEU

Steps:

• Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
• Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

NOT SO CLASSIC CORDON BLEU #RSC

Steps:

• Preheat oven to 350 degrees.
• Prepare a glass baking dish by coating lightly with olive oil.
• Place one of the chicken breasts between two pieces of plastic wrap.
• Gently pound with the flat side of a meat tenderizer, taking care not to puncture the chicken, until about 1/4 inch thickness.
• Repeat with the remaining 3 chicken breasts.
• In a bowl, combine the Greek yogurt, artichokes, roasted red peppers and Hidden Valley Original Ranch Seasoning mix.
• Spoon 1/4 - 1/3 cup of this mixture onto each flattened piece of chicken breast.
• Carefully roll the chicken into a log, folding in the sides as you go.
• Repeat with the remaining 3 chicken breasts.
• In a small dish, combine the flour, 1 tsp of the salt and 1 tsp of the pepper.
• In a second dish, beat the eggs, and mix in 1 tsp of the salt and 1 tsp of the pepper.
• In a third dish, combine the breadcrumbs, parmesan cheese, the melted butter, 1/2 tsp of salt and 1 tsp of pepper.
• Gently take one rolled up piece of chicken, keeping the filling inside, and coat it in the seasoned flour.
• Transfer to the egg mixture and coat the chicken with that.
• After the egg, place the chicken in the breadcrumb/parmesan/butter mixture until completely coated.
• Place in the baking dish, seam side down.
• Repeat with the remaining 3 chicken breasts.
• Bake the chicken for 30 minutes, or until just done (juices run clear).
• Serve with your favorite side and enjoy!
• You will most likely have leftover Greek yogurt mixture; I highly recommend saving and pairing with scrambled eggs or spreading on a toasted bagel the next morning!