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
HASSELBACK CHICKEN CORDON BLEU
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
- Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
- Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
- Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
- When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
CHICKEN CORDON BLEU CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
- Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
- Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
- Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
- Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
CHICKEN CORDON BLEU
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
- Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
PANKO CHICKEN CORDON BLEU
Get ready for terrific flavor when you take a bite of this Panko Chicken Cordon Bleu! Find out how to make this delicious panko-crusted chicken today.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Pound chicken to 1/4-inch thickness; place, top sides down, on work surface. Top with ham and cheese. Roll up, starting at one short end of each breast.
- Spray 11x7-inch baking dish with cooking spray. Combine coating mix and oil in shallow dish. Whisk egg in separate shallow dish until blended. Dip chicken roll-ups, 1 at a time, in egg then coating mixture, turning to evenly coat each roll-up with each ingredient. Place, seam sides down, in prepared baking dish.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 450 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 32 g
TIED AND FRIED CHICKEN CORDON BLEU
These take a little patience wrapping them but it's worth it, The Breading Mixture is about 2 to 1 and you will need more then is listed, same with the Flour, Anyone who has fried food before knows that you don't use every drop of egg or every crumb of breading when you cook so these measures are for the nutritional values only. You can get Butcher's String at your local Meat Market or Grocery Store, Just Ask the Butcher Enjoy
Provided by Chef Boy-R quotDiab
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
- Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
- Salt and Pepper the Chicken.
- Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
- Roll up Chicken making sure you tuck in the ends about half way through.
- Use 3 or 4 pieces of butcher string (Cut about 8" long) tie the rolled up Chicken tight making sure the ends are folded in, You don't want to loose all that goodness inside.
- Cut off excess string.
- Turn Oven on to 350.
- Heat Olive Oil in a skillet on Med High.
- Mix Panko and Potato Flakes together.
- Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
- Fry in the Olive Oil until Golden Brown on all sides, Turning frequently.
- Place the Chicken in the Oven for 50 to 60 Minutes.
- Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
- Pull Chicken from the oven and let set for 5 Minutes or so.
- Cut off strings, Cut Chicken in Half and Drizzle Sauce over the top.
Nutrition Facts : Calories 939.1, Fat 63.3, SaturatedFat 25.9, Cholesterol 384.8, Sodium 2355.6, Carbohydrate 14.2, Fiber 0.7, Sugar 2.8, Protein 76.9
STUFFED CHICKEN CORDON BLEU
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
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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