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
Impress your friends and family with Chicken Cordon Bleu! Thin chicken breast is topped with prosciutto and Swiss cheese, then rolled, breaded, pan-fried, and baked to crispy golden perfection. Dinner never tasted so good!
Provided by Marta Rivera
Categories Dinner Comfort Food Freezer-friendly
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Mix the spices: In a small mixing bowl, combine the salt, garlic powder, and black pepper. You will use this spice blend later to season the breadcrumbs, flour, and chicken.
- Heat the frying oil and the oven: In a 12-inch skillet set over medium-high heat, bring the oil to 350°F. Heat your oven to 350°F.
- Serve and slice: Remove the chicken from the oven and allow it to rest for 5 minutes before serving. The thrill of a chicken cordon bleu is cutting into the bundle, separating the pieces, and watching that glorious cheese ooze out. Serve the cordon bleu while hot with lemon wedges, mashed potatoes, and a simple green salad.
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.
Nutrition Facts : Calories 1110 kcal, Carbohydrate 31 g, Cholesterol 323 mg, Fiber 2 g, Protein 67 g, SaturatedFat 42 g, Sodium 3187 mg, Sugar 6 g, Fat 81 g, ServingSize 4 entrees (4 servings), UnsaturatedFat 0 g
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.
ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
- In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
- In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
- Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO
Cordon Bleu-inspired chicken with a rich, creamy sauce and prosciutto.
Provided by Jgavs385
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
- Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
- Top chicken with sauce and serve.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 34.9 g, Cholesterol 159.9 mg, Fat 42.8 g, Fiber 1.5 g, Protein 50.2 g, SaturatedFat 19.5 g, Sodium 2248.7 mg, Sugar 4.7 g
EASY BAKED CHICKEN CORDON BLEU
Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.
Provided by HOLLYSTACH
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
- Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 14.2 g, Cholesterol 128.1 mg, Fat 25.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 14.3 g, Sodium 759.3 mg, Sugar 1.2 g
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
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
OVEN CHICKEN CORDON BLEU
Make an elegant dinner and master a technique that you'll use over and over again. These ham-and-cheese stuffed chicken breasts are a classic European dish that never fails to impress, both with its presentation and its indulgent combination of flavors. While some cordon bleu varieties are fried, this oven-baked version gives you all the crunch without the added oil. For all its impressive looks, this is also a recipe that can be made from start to finish in under an hour-making it great for busy weeknights or last-minute dinner guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
- Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
- In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
- Bake 25 to 30 minutes, or until chicken is no longer pink in center.
Nutrition Facts : Calories 150, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g
CHICKEN CORDON BLEU
This recipe is a creation I made by fooling around in the kitchen one night. I have tried many different versions of this recipe in restaurants, and this recipe blows them all away. If you enjoy the sensual tastes of French cuisine, you will enjoy this recipe. The previous posting of this recipe used a higher content of salt. I have reduced the salt content quite a bit. This newer version of this recipe will indulge your taste buds. Enjoy, and please provide feedback on what you thought of this recipe. Thanks!
Provided by Kenneth Dixon
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Rinse chicken breasts with cool water.
- Slightly pound chicken if they are too thick. (The ideal thickness is about 3/8 inch.).
- Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
- Leave about 1/2 inch of space from the edges of the breast.
- Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
- (Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.).
- Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
- Prepare another (small) bowl with the 1/2 cup of milk and set aside.
- Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
- Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
- Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
- Throughly coat each side of the breast carefully without unsecuring the chicken breast.
- Lightly shake off excess breading and carefully place each breast in skillet.
- Cook about 3-4 (or more if needed) minutes per side until golden brown.
- (Tip: If chicken is browning fast you may want to reduce the temperature. We want to make sure that the chicken is cooking on the inside as well.).
- Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
- Turn off heat to skillet.
- Drain oil from skillet into an appropriate container (ex. ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
- Wash skillet off to use again.
- Using the skillet, completely melt 1 tablespoon butter over medium heat.
- Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
- Turn the setting to high, for the skillet, to heat until it starts to boil.
- Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
- Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
- When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter. (Leave liquid in the skillet).
- Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
- Heat until thickened, which takes a few minutes.
- (Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.).
- Turn heat off and spoon sauce over top of the chicken breasts.
- Top with parsley flakes and garnish with kale on the sides to decorate the dish.
- ENJOY!
Nutrition Facts : Calories 1177.7, Fat 92.5, SaturatedFat 21.8, Cholesterol 171.2, Sodium 943.8, Carbohydrate 23.7, Fiber 1.4, Sugar 2.4, Protein 52.5
SLOW COOKER CHICKEN CORDON BLEU
Layers of chicken, ham and Swiss cheese simmer in a creamy sauce while topped with stuffing mix.
Provided by 001519
Categories World Cuisine Recipes European French
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Nutrition Facts : Calories 484.3 calories, Carbohydrate 35.4 g, Cholesterol 111.6 mg, Fat 21.1 g, Fiber 1.3 g, Protein 36.3 g, SaturatedFat 10.8 g, Sodium 1205.5 mg, Sugar 5.5 g
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