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
This Chicken cordon bleu is a fancy restaurant meal made easy!
Provided by Holly Nilsson
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Pound chicken to ¼" thick. Season with salt and pepper to taste.
- Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.
- Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
- Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.
Nutrition Facts : Calories 748 kcal, Carbohydrate 28 g, Protein 70 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 232 mg, Sodium 1583 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
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.
CHICKEN CORDON BLEU
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Melt butter in glass baking dish.
- Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
- Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
- Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.
CHICKEN CORDON BLEU II
This is a combination of several recipes using ingredients that I usually have on hand. I used the kind of ham that comes in 3 ounce packages with about 8 very thin slices. (Buddig is the brand if that helps.) For cheese I used one wedge of low fat Laughing Cow swiss cheese per breast. DH loved it so I thought I'd share!
Provided by Linky
Categories Chicken Breast
Time 55m
Yield 2 rolls, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick.
- Remove wrap and repeat with other breast.
- Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks.
- Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs.
- Dip in egg mixture again, coat with more bread crumbs.
- Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
OVEN CHICKEN CORDON BLEU
Make an elegant dinner and master a technique that you'll use over and over again. These ham-and-cheese stuffed chicken breasts are a classic European dish that never fails to impress, both with its presentation and its indulgent combination of flavors. While some cordon bleu varieties are fried, this oven-baked version gives you all the crunch without the added oil. For all its impressive looks, this is also a recipe that can be made from start to finish in under an hour-making it great for busy weeknights or last-minute dinner guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
- Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
- In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
- Bake 25 to 30 minutes, or until chicken is no longer pink in center.
Nutrition Facts : Calories 150, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g
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- Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼" thick. Season chicken all over with salt and pepper.
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