Stuffed Chicken Cordon Bleu With Prosciutto Recipes

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
• Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
• Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
• Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
• Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
• Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before the chicken is ready, warm the cream sauce on the stove.
• Plate chicken and ladle warm sauce over each portion.

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO

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.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
• Take care not to pound too hard because the meat may tear or create holes.
• Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
• Tuck in the sides of the breast and roll up tight like a jellyroll.
• Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
• Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
• The oil will help the crust brown.
• Beat together the eggs and water, the mixture should be fluid.
• Lightly dust the chicken with flour, then dip in the egg mixture.
• Gently coat in the bread crumbs.
• Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
• Cut into pinwheels before serving.

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

STUFFED CHICKEN BREASTS (CORDON BLEU)

Steps:

• Preheat oven to 400°F.
• Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
• Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
• Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
• Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
• Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
• Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
• Remove toothpicks before serving!

SOUS VIDE CHICKEN CORDON BLEU RECIPE

Steps:

• Heat the sous vide to 148°F. Pound chicken to make even. Season the chicken with pepper. Place a prosciutto slice atop each thigh and center a cube of Gruyere on top of the prosciutto. Roll up and wrap in saran wrap. Transfer to food bags, 2 or 3 thighs per bag, and vacuum seal. Cook not less than 60 minutes or more than 90 minutes. Place butter in a pan. When the pan is hot, remove the plastic wrap and pat each chicken bundle lightly with a paper towel to remove excell moisture. Place the thighs carefully in the hot pan and begin to brown all over. Remove from the pan when evenly browned on all sides.