CHICKEN CORDON BLEU I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
CHICKEN CORDON BLEU
Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!
Provided by Bev I Am
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts if they're too thick.
- Place a cheese and ham slice on each breast within 1/2 inches of edge.
- Fold edges of chicken over filling and secure with tooth picks.
- Mix flour and paprika and coat chicken.
- Heat butter in skillet and cook chicken until browned on all sides.
- Add wine and bouillon with chicken in pan.
- Reduce heat to low, cover and simmer 30 minutes.
- Remove tooth picks and transfer breasts to warm platter.
- Blend cornstarch with cream and whisk slowly into skillet.
- Cook, stirring until thickened and pour over chicken.
Nutrition Facts : Calories 631, Fat 47.5, SaturatedFat 25.3, Cholesterol 203.4, Sodium 266.4, Carbohydrate 7.5, Fiber 0.2, Sugar 0.7, Protein 39.2
CHICKEN CORDON BLEU
Make a blue ribbon chicken cordon bleu recipe. This classic chicken dish is just what you'll need for dinner tonight!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
- Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 34 g
CHICKEN CORDON BLEU
Make and share this Chicken Cordon Bleu recipe from Food.com.
Provided by Amy Quackenbush
Categories Chicken Breast
Time 50m
Yield 4 Chicken Cordon Bleu's, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- On a cutting board use a meat pounder to pound chicken breasts to a medium thickness.
- In a small bowl beat the two eggs.
- on a small plate place some bread crumbs.
- On top of each chicken breast put a slice of cheese, a slice of ham, and a teaspoon of the dijon mustard on each chicken breast.
- Roll the chicken in the egg mixture and then roll it in bread crumbs.
- Place a toothpick in the center to hold it together.
- Place rolled chicken breasts in a baking dish and bake covered with aluminum foil for 20 minutes.
- Take of the aluminum foil and continue to bake for another 10-15 minutes or until the chicken is done.
- This can be served with rice or noodles.
Nutrition Facts : Calories 484.4, Fat 20.9, SaturatedFat 6.7, Cholesterol 200.7, Sodium 893.1, Carbohydrate 20.6, Fiber 1.4, Sugar 2, Protein 50.4
CHICKEN CORDON BLEU
For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
- Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
- Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
- Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
CRISPY CHICKEN CORDON BLEU
Our chicken cordon bleu contains some sweet cranberry sauce as well as the classic cheese and ham combo. Fry first and then bake in the oven for a super-crisp coating.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.
- Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.
- Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it's tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.
- Repeat the same method with the remaining three chicken breasts and put to one side.
- Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.
- Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.
- Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.
- Flour, egg and coat the remaining chicken breasts in exactly the same way. You'll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)
- Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.
- Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.
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- Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼" thickness with a meat mallet or rolling pin.
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CHICKEN CORDON BLEU | DWARDCOOKS | FAMILY-FRIENDLY WW RECIPES
From dwardcooks.com
Category DinnerTotal Time 55 minsEstimated Reading Time 7 mins
- Butterfly the chicken breasts, and pound it super thin between a folded piece of Saran wrap. Salt and pepper both sides.
- Add a shmear of Dijon, 2 slices of swiss, two slices of ham to each and roll breast tightly. I set up my station with salt and pepper already mixed, the cheese, ham, and Dijon all on a plate, and keep it close by so I don't cross contaminate my ingredients. By having everything ready on a plate before assembling, it really made everything easier.
- Once the chicken is assembled, roll it tightly. Roll it up in the Saran wrap like a burrito OR, roll it and twist the ends until tight. Let cool in the fridge for about 30 minutes so it stays in the form you made it in. You can also fasten it together with toothpicks. I have done this in the past with a lot of success, but I saw them do it with Saran wrap on one of those cooking videos all over Facebook and decided to try it this way. Much to my surprise, the Saran wrap trick really worked! I didn't have to dig out a bunch of toothpicks before serving either! The steps up until now can be done up to 3 days in advance.
- *Unfortunately, I didn't snag a picture because "little chef" (my three year old) kept trying to steal cheese and bread crumbs to feed a mouse outside. She hasn't seen a mouse, but has decided she is going to catch one (with a lasso because duh) and keep it in her bed as a pet. To her, holey cheese (Swiss) is a mouse's favorite cheese so naturally me buying Swiss gave her the go-ahead to find a new pet. Look up a video or two and I'm sure you'll find the technique I explained in step 3.
CHICKEN CORDON BLEU - FAMILY AROUND THE TABLE
From familyaroundthetable.com
5/5 (1)Category DinnerServings 4Total Time 1 hr 5 mins
- In a small baking dish place egg and beat lightly. In a separate bowl, gently mix melted butter with breadcrumbs until breadcrumbs are moist.
- On a plastic cutting board or parchment, assemble chicken. Lay chicken breast flat and top with one slice of cheese and two slices of ham on top. Roll chicken from top to bottom and secure with toothpicks. You should need no more than 3 or 4.
- Gently dip the chicken roll into beaten egg and then into the breadcrumb mixture, coating generously. Place into ungreased baking dish. Repeat until all are completed.
CHICKEN CORDON BLEU RECIPE - ANNA PAINTER | FOOD & WINE
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- Preheat the oven to 400°. In a medium bowl, toss the panko with the melted butter, 1 teaspoon of salt and 1/4 teaspoon of pepper. Spread on a rimmed baking sheet and bake for about 7 minutes, until lightly golden brown. Let cool slightly. Leave the oven on.
- Using a small knife, cut a 5-by-2-inch pocket in the side of each chicken breast; do not cut all the way through. Place the chicken breasts between 2 pieces of plastic wrap and pound them 1/2 inch thick. Season with salt and pepper. Stuff each pocket with 2 slices of prosciutto, 1/4 cup of cheese and 1/4 teaspoon of thyme. Wrap the stuffed chicken breasts tightly in plastic wrap and refrigerate for 20 minutes.
- Put the flour, eggs and toasted panko in 3 separate shallow bowls. Season the flour with 1/2 teaspoon each of salt and pepper. Whisk the mustard and a pinch each of salt and pepper into the eggs. Lightly flour the stuffed chicken breasts, tapping off the excess, then dip them in the eggs and coat with the panko, pressing to help the crumbs adhere.
- In a large nonstick skillet, heat the 3 tablespoons of olive oil. Add the chicken and cook over moderately high heat until lightly browned on both sides, 8 to 10 minutes. Transfer to a lightly oiled baking sheet and bake for 15 minutes, until the chicken is golden brown outside and white throughout. Transfer the chicken to a platter, cover with foil and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
CHICKEN CORDON BLEU - EASY FREEZER MEALS
From easyfreezermeals.net
Cuisine FrenchTotal Time 1 hr 15 minsCategory Main CourseCalories 713 per serving
- Place your chicken breasts between 2 zip lock bags and pound them as flat as you can with out destroying them completely. (Optional) season the flattened chicken breast with a touch of salt and pepper.
- Place a slice of ham and 2 slices of swiss cheese on each chicken breast and roll them tightly. Secure with a toothpick.
- Create a station with 3 mixing bowls. One will have 1/2 of the flour (unseasoned). One will have the milk and the eggs whisked together, and the third will have the rest of the flour all of the panko bread crumbs and the seasonings listed above (salt, pepper, garlic powder, and onion powder).
- roll your cordon bleu in the unseasoned flour to coat well. Dust off. Then dip it in the egg milk mixture. Finally roll it in the seasoned flour and bread crumb mixture. Set on a tray and let it rest for 5 minutes.
WHAT TO SERVE WITH CHICKEN CORDON BLEU: 20 BRILLIANT SIDE ...
From lacademie.com
5/5 (5)Published 2021-09-20Category Side Dishes
- Creamy Garlic Pasta With Veggies. Creamy garlic pasta with veggies is one of the best treatments for chicken cordon bleu as the dish is light and full-flavored.
- Parmesan Garlic Butter Noodles. If you don’t like pasta, opt for noodles instead for your chicken cordon bleu. Noodles with parmesan cheese will satisfy your stomach, your taste, and your soul.
- Creamy Garlic Parmesan Risotto. This mixture of parmesan cheese and risotto can help you multitask cooking your protein and making a great side dish for chicken cordon bleu.
- Garlic Butter Rice. On the meal table of the Southeast Asian people, you always see a bowl of rice. Why? Are you curious about this? Rice is a rich source of starch that can fill up your stomach and be cooked in many styles, making a common side dish for almost all main savories, even your chicken cordon bleu.
- Risotto With Mushroom. Whether you’ve heard the name or enjoyed the risotto with mushroom or not, let’s try to pair it with your chicken cordon bleu to know how special it is.
- Mashed Potatoes. Mashed potatoes are one of the most typical sides for chicken cordon bleu, and you just need around 15 minutes to make the side ready to enjoy both the creaminess and the crisp crust.
- Steamed Broccoli. Broccoli and chicken seem to be a great match. Just like how broccoli is the perfect companion for butter chicken, it’s also a must-try side dish for chicken cordon bleu.
- Roasted Green Beans. Roasted green beans might not be strange to you because they are very popular for almost all recipes made with meat, fish, or chicken.
- Roasted Parmesan Zucchini. One more recommendation for making your favorite vegetable to a side to go with chicken cordon bleu is roast cheese-coated zucchini.
- Honey Glazed Carrots. What should you do to make a side dish for a chicken dish with 20 minutes left before your dinner time? Don’t worry; honey-glazed carrots will be the perfect idea to rescue you from this tough situation.
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