Bacon Chicken Cordon Bleu Recipes

BACON CHICKEN CORDON BLEU

Steps:

• Preheat oven to 450 degrees. Line a large baking sheet with silicone baking mat, or spray with cooking spray.
• Use mallet to beat chicken to about 1/3" thickness. If pieces are very wide, cut them in half so that the chicken strips are about 3" in width.
• Heat large skillet over medium heat. Place bacon in skillet and cook for about 8 minutes (flipping halfway through), or until the strips begin to crisp. Remove from pan and set on paper towels to drain.
• In a shallow bowl or baking dish, whisk together eggs and olive oil.
• In a second shallow bowl or baking dish, stir together salt, pepper, breadcrumbs, parmesan cheese, parsley, thyme, paprika, oregano, and garlic powder.
• Lay out pieces of chicken on cutting board or other working surface. On top of each piece of chicken, place half a piece of swiss cheese, half a piece of bacon, and a slice of ham.
• Roll chicken, starting with the most narrow part. Then, dip all sides of the chicken roll in the egg wash, then dredge all sides through the panko mixture, and place roll seam side down on prepared baking sheet.
• Spray tops of rolls lightly with cooking spray. Bake for 20-25 minutes, or until tops of rolls being to brown and chicken is cooked through. To check that the chicken is cooked through, you may cut into the thickest piece of chicken on the pan.

BACON CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees. Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Season each pocket with salt and pepper. Cut the Goat Cheese in quarters. Wrap each cheese slice and bacon crumbs with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts. Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko bread crumbs. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes. Let cool and serve.

CHICKEN CORDON BACON (A VARIATION OF CORDON BLEU)

Steps:

• Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
• Butterfly chicken breast so the breast is now thinner but bigger.
• Place cheese and crumbled bacon slice in center of each chicken breast.
• Roll up chicken and place seam side down.
• Sprinkle breadcrumbs on top of breasts.
• Bake at 375F until breasts reach 170°F.
• In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
• Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.

BACON-WRAPPED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.

CHICKEN CORDON BLEU WITH CANADIAN BACON

Steps:

• DIRECTIONS Butterfly chicken breasts to get them uniform in size before pounding. To do this, run sharp knife under tenderloin from inside center almost to edge and then fold it open. Then turn breast around and do same by running knife from center out almost to edge and fold that open (picture the wings of a butterfly). Cover with plastic wrap and pound to about 1/4 inch thick. Repeat for other three breasts. Divide Jones Dairy Farm Canadian Bacon and swiss cheese into four piles (each pile should be roughly 1 1/2 oz). Place one pile of Canadian Bacon and swiss in center of each breast. Fold edges up and over filling leaving no openings. Using tooth picks or skewers, secure sides to each other so that filling stays in place. Set aside. Mix flour, salt and pepper in medium bowl. Mix eggs and milk in second bowl. Place seasoned bread crumbs in third bowl. Gently lift each breast and roll in flour. Shake off excess and roll in egg wash. Finally roll in bread crumbs. Refrigerate stuffed breasts for 30 minutes. Meanwhile make pan sauce. In small pan, place stock and cook until reduced to one cup. Add milk, heat and hold - do not boil. In medium pan, melt butter and add thyme. Cook over medium heat for one minute, then add flour. Continue to cook for three minutes on medium, stirring often. Add milk mixture to butter mixture one third at a time, whipping as you add each third. Add salt, pepper and nutmeg, stir to combine and remove from heat. Preheat oven to 375°. In large sauté pan, heat four tablespoons of butter with 1/4 cup oil over medium to medium high heat. Remove chicken from refrigerator and place in hot pan skewered side down. Cook to brown on all sides, making sure they don​'t brown too quickly. Reduce to medium heat if needed. Place browned chicken breasts skewered side down in a 9x9 baking dish and bake for 25 minutes, uncovered. A probe thermometer inserted into the center should be 140_. (Be advised that wherever you poke with the thermometer will ooze melted cheese). Remove from oven and slide tooth picks or skewers out. Let rest for two minutes tented with foil. While chicken is resting, bring sauce back to temperature. To serve, slice thick slices on a cutting board and transfer to a platter, or serve half or whole portions, topped with sauce.

CHICKEN CORDON BLEU

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE

Steps:

• Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
• Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
• In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
• Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
• Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.

BACON WRAPPED CHICKEN CORDON BLEU

Steps:

• 1. Preheat oven to 350 degrees F. I used Sanderson Chicken Breast, & after removing the bone it weighed just over one pound each. Which is why they could easily be cut in half after baking to make 2 servings each piece if desired.
• 2. Remove Bone from chicken breast if they are not boneless. Add the panko bread crumbs to a large zip lock bag, then add garlic powder and paprika, shake and set aside till needed.
• 3. Place each breast between 2 sheets of plastic wrap and pound each breast with meat mallet until they are flat.
• 4. Breasts should look like this. Season chicken breast lightly on both the inside and out side with steak seasoning.
• 5. Now lay a slice of ham towards the outer edge of breast, and then top with a slice of Swiss cheese. Begin at outer edge of chicken breast, and roll towards other end of breast, tucking in the outer edges as much as possible to keep the cheese inside breast as it cooks. With seam side down carefully wrap two slices of bacon around breast to hold the seams in place. Sprinkle lightly with additional paprika if desired.
• 6. Repeat until all 4 breast are done.
• 7. Line a shallow baking pan with aluminum foil & Spray with non stick cooking spray. Now carefully place each breast on baking pan leaving space between each breast. Then spray each breast generously with butter flavored cooking spray, then top each breast with a generous amount of the bread crumbs dividing equally between the four breast. Then spray top of bread crumbs with additional cooking spray. Now place in preheated 350 degrees F. oven and bake for 50 to 60 minutes or until juices run clear.
• 8. Remove Breasts from baking pan to a serving platter, and garnish with fresh parsley and grape or cherry tomatoes if desired, or use garnishes of your choice. Serve and enjoy.