Skillet Cordon Bleu Recipes

SKILLET CHICKEN CORDON BLEU

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

CHICKEN CORDON BLEU SKILLET

Steps:

• Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

SKILLET CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

ONE SKILLET INSIDE-OUT CHICKEN CORDON BLEU

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium heat. Meanwhile, in shallow bowl, stir together flour, salt and pepper. In second shallow bowl, beat egg. In third shallow bowl, place bread crumbs.
• When oil is hot, coat all sides of each chicken breast slice with flour mixture, then egg and bread crumbs. Place in skillet; cook 4 to 5 minutes on each side or until golden brown. If necessary, cook in 2 batches.
• Once all chicken is golden, arrange all slices in skillet. Place 1 cheese slice on each chicken breast slice. Top each with 1 ham slice and second cheese slice.
• Bake 12 to 15 minutes or until cheese is hot, bubbly and golden brown, and chicken is no longer pink in center.

SKILLET CORDON BLEU

Steps:

• Wet chicken with water, and dredge in breadcrumbs.
• Spray skillet with cooking spray and brown chicken.
• Cook until done.
• Place cheese on top of chicken breast, and fold ham on top of cheese.
• Cook until cheese melts.
• hint: browned chicken breasts can be put in a casserole before adding cheese and ham and placed in 300 degree oven to hold for serving.

SKILLET CHICKEN CORDON BLEU

Steps:

• In a 10-inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned.
• Remove chicken and set aside.
• In the same skillet add the wine and stir to deglaze the pan.
• Add the soup, cheese and ham.
• Heat to boiling, stirring often.
• Return chicken to skillet.
• Reduce heat to low.
• Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally.
• Serve over hot cooked egg noodles if desired.