BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE
This is my version of Chicken Cordon Bleu. Just a bit different. I love the original recipe, but didn't like it with a bread coating every time. So for me, the gruyere adds just a notch up, the hickory bacon and then a simple mustard white wine sauce makes a very elegant dinner. Serve with some very simple wild rice or rice pilaf and green beans. Nothing fancy needed for this. VERY Classic eats.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h5m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 640.8, Fat 48.4, SaturatedFat 22, Cholesterol 192.1, Sodium 2469.5, Carbohydrate 5, Fiber 0.8, Sugar 1.4, Protein 40.3
ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE
One taste and you won't be able to resist saying: "C'est magnifique!" Chicken breasts are stuffed with fresh asparagus, wrapped in ham and swiss cheese, and topped off with bread stuffing and a creamy-wine sauce. While it may taste like you cooked it all day, this delicious chicken with its' "french flair" takes only about 1 hour to prepare.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
- Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
- Prepare stuffing mix as directed on package; set aside.
- In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
- Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
- Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
- Bake for 40 minutes, or until the chicken is browned and juices run clear.
- Meanwhile, prepare the sauce that will accompany this delicious dish.
- White Wine Sauce:.
- Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
- Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).
Nutrition Facts : Calories 1020.5, Fat 61.3, SaturatedFat 31.3, Cholesterol 245.8, Sodium 2936.4, Carbohydrate 49, Fiber 3.3, Sugar 4.9, Protein 60.9
INDIVIDUAL STUFFED CHICKEN CORDON BLEU MEATLOAF, BACON WRAPPED
How fun to serve. They are not hard and just something really different to serve to guests. The meatloafs come out golden brown with the bacon and juicy inside. I love to serve mine right on a large serving platter leaving a couple whole to see how pretty they look, and then slice the others in 3 or 4 slices per loaf to show off the filling. I like to think of it as a pretty standard meatloaf mix, then a filling of swiss cheese or gruyere (which I prefer), good baked ham (proscuitto is great, but any good ham will work), a honey mustard sauce, and topped off with more honey mustard and smoked or hickory bacon slices. Just baked individually on a baking sheet. All free formed. I like the rustic look Serve with Recipe #397749 and Recipe #391590. You could easily make these ahead of time and just refrigerate covered well and then bake the next day.
Provided by SarasotaCook
Categories Chicken
Time 1h5m
Yield 4 Individual Meatloafs, 8 serving(s)
Number Of Ingredients 19
Steps:
- Mustard Sauce -- Simply mix the mustard and honey and set to the side.
- Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
- Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
- Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
- Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
- Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
- Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
- Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
- Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
- Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
- Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!
Nutrition Facts : Calories 696.7, Fat 33, SaturatedFat 14.7, Cholesterol 236.7, Sodium 1098.6, Carbohydrate 40.1, Fiber 1.6, Sugar 29, Protein 59.9
BACON-WRAPPED CHICKEN CORDON BLEU
Really moist and flavorful chicken cordon bleu with bacon.....because everything's better with bacon! This was a first-time experimental trial run and it turned out fantastic!
Provided by geenadavissmile
Categories One Dish Meal
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
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.
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