Primal Chicken Cordon Bleu Recipes

PRIMAL CHICKEN CORDON BLEU

Primal Chicken Cordon Bleu image

So many people out there are eating primal and/or paleo. I have lost a significant amount of weight by following the primal way of eating.

Provided by Annie

Categories Chicken Cordon Bleu

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 teaspoon butter
2 (3 1/2) pound whole chickens
6 slices ham
6 slices Swiss cheese
¼ cup almond meal
3 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
Cut chickens into wings, drumsticks, thighs, and breast portions. Split breasts down the middle and debone the 4 breast halves. Pound breasts to about 1/4-inch thickness. Place chicken drumsticks, thighs, and wings into prepared baking dish in a single layer, placing chicken pieces as close together as possible. Layer ham, then Swiss cheese over the chicken legs, thighs, and wings. Lay the breasts on top.
Mix together almond meal and olive oil in a bowl until crumbly. Sprinkle mixture over top of breasts.
Bake in oven until a thermometer reads 165 degrees F (75 degrees C) in the center of the the thickest part of a thigh, about 1 hour.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 2.2 g, Cholesterol 207 mg, Fat 44.1 g, Protein 66.2 g, SaturatedFat 14.1 g, Sodium 467.2 mg, Sugar 0.3 g

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Chicken Cordon Bleu with Dijon Cream Sauce image

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Provided by Brian Genest

Categories Main Dish Recipes Pork Ham

Time 2h10m

Yield 2

Number Of Ingredients 18

Ingredients

2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2 eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g

ORIGINAL CHICKEN CORDON BLEU

Original Chicken Cordon Bleu image

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

Ingredients

4 large boneless and skinless chicken breast halves (about 1 1/2 pounds)
4 thin slices smoked ham
2 ounces Swiss cheese, cut into 4 equal "fingers"
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
3/4 cup fresh bread crumbs
1/4 cup unsalted butter
3/4 cup plus 2 tablespoons chicken stock
3/4 cup white wine, heavy cream or additional chicken stock

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

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