SKINNY CHICKEN CORDON BLEU CASSEROLE
Steps:
- Turn Instant Pot to Saute and wait until it gets hot. Add Butter and Garlic
- Add Cubed Chicken and Saute until no longer pink
- Add cubed ham and dry mustard
- Add Water and pasta.
- Set to Manual for 6 minutes. Quick Release and then stir pasta.
- Add 8 oz Evaporated Milk and Dijon Mustard
- Add Parmesan Cheese and Swiss Cheese and Stir.
- Allow to cool for 10+ minutes stirring occasionally. Sauce will thicken as it cools
Nutrition Facts : Calories 264 kcal, Carbohydrate 6 g, Protein 23 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 577 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BAKED CHICKEN CORDON BLEU
This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.
- Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
- Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
- In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
- In another medium bowl, combine breadcrumbs and parmesan cheese.
- Dip the chicken into the egg wash, then into the breadcrumbs.
- Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
Nutrition Facts : ServingSize 2 pieces, Calories 378 kcal, Carbohydrate 8 g, Protein 55 g, Fat 10 g, Sodium 813 mg, Fiber 0.5 g, Sugar 1 g
SHORTCUT CHICKEN CORDON BLEU CASSEROLE
Love the flavors of chicken cordon bleu but would also love a shortcut to actually making this fancy restaurant-style dish at home? Well, I've got you covered with this easy, shortcut Chicken Cordon Bleu Casserole with rice recipe.
Provided by Angela G.
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Layer rice into an 8x8 baking pan.
- Layer chopped cooked chicken.
- Layer chopped ham.
- Layer Swiss cheese.
- In a small bowl, mix together cream of chicken soup, heavy cream, Dijon mustard and white cooking wine. Drizzle over chicken and spread with a fork to create an even layer of sauce.
- Sprinkle bread crumbs evenly over top.
- Cover and bake at 375˚ for 20 mins. Uncover and bake an additional 15 mins or until bread crumbs are golden brown and center of casserole is hot. (Poke with a fork to check the center)
Nutrition Facts : ServingSize 1 cup, Calories 318 kcal, Carbohydrate 20 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 658 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
SKILLET CHICKEN CORDON BLEU
I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this - lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 piece chicken, Calories 258 kcal, Carbohydrate 6 g, Protein 37 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 578 mg, Sugar 1 g
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.
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- In a medium saucepot, heat the olive oil. Once hot add the onion and garlic. Cook just until the onion begins to soften. Add the flour and stir constantly until the flour has absorbed all the oil and has begun to lightly brown. Pour in the milk and chicken broth. Whisk quickly and constantly until no lumps of flour remain. Stir in the salt, pepper, and ricotta cheese and continue to stir. Bring the sauce to a boil and reduce to a simmer. Stir constantly until sauce has thickened.
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- In a medium bowl, combine bread crumbs, 1 tbsp. Parm, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder. Mix well.
- In a large bowl, mix cream cheese with mustard until smooth. Stir in salt, pepper, and remaining 2 tbsp. Parm, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder. Add chicken and ham, and stir to coat.
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- Preheat oven 375 degrees F. Place flour in a shallow dish. Whisk egg, mustard and pepper in another shallow dish. Place panko in a third shallow dish.
- Cut a horizontal slit along the thin, long edge of a chicken breast, nearly through to the opposite side. Open up the breast and place 2 slices of ham and 1 slice of cheese in the center. Close the breast over the filling, pressing the edges firmly together to seal. (Secure with toothpicks, if desired.) Repeat with the remaining chicken breast. Sprinkle the chicken with salt. Hold each stuffed breast together and dip in the flour, then in the egg mixture, and then dredge in the breadcrumbs. (Discard leftovers.)
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a baking sheet; bake until no longer pink in the center or until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 30 minutes. Cut each chicken breast into 2 portions and serve.
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