Skinny Chicken Cordon Bleu Recipe 465

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

CHICKEN CORDON BLEU I

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.

SKINNY CHICKEN CORDON BLEU RECIPE - (4.6/5)

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.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

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!

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.

SKINNY CHICKEN CORDON BLEU

Steps:

• Preheat Oven to 450.
• Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
• Season both sides of the chicken with pepper and salt to taste.
• Turn chicken over so that the membrane layer is against the cutting board.
• Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
• Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
• Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
• On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
• Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
• During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
• After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
• ENJOY!

DIFFERENT CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
• In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

LAZY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350. Line a baking sheet with a silicon liner or whatever you like to use.
• Rinse and pat dry breasts. Layout breast, 1 slice of cheese, 1 slice of ham, then roll from larger end towards pointy end and close with one toothpick. Set aside until all chicken is done up to this point.
• In a small dish or bowl, slightly beat an egg and set aside.
• In another small dish or bowl, mix together breadcrumbs, seasoned salt and butter.
• Dip rolled up chicken in egg, then breadcrumb mixture and place on baking sheet - repeat with rest of chicken.
• Lay one slice of cheese over each coated chicken breast.
• Bake approx 20 min, use a thermometer to measure internal temp to be safe.