Chicken Cordon Bleu Over Rice Recipes

CHICKEN CORDON BLEU RICE CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

CHICKEN AND RICE CORDON BLEU

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika.
• Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.

CHICKEN CORDON BLEU I

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.

OVEN CHICKEN CORDON BLEU

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.

CHICKEN CORDON BLEU & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking dish with cooking spray.
• Add water, carrots, butter, and rice mix to baking dish. Place chicken on rice mixture and top with ham.
• Cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut.
• Place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.

CHICKEN CORDON BLEU OVER RICE

Steps:

• Place ham and chicken in bottom for greased 3-quart casserole dish.
• Mix soup,sour cream and cheese and pour over meat.
• Bake at 350°F for 35-4o minutes.
• Remove from oven and top with bread crumbs.
• Bake another 5 minutes.
• Serve over cooked rice.

OVEN CHICKEN CORDON BLEU

Steps:

• Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish., Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°., For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.

SAUTEED CHICKEN CORDON BLEU

Steps:

• Pound breasts to uniform thickness.
• Place one slice each of the ham and cheese on top of each breast.
• Starting from the narrow end, roll breasts, securing with two toothpicks each.
• Melt butter in skillet and brown rolled breasts on all sides.
• Blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth.
• Pour soup over chicken and simmer until chicken is cooked through, about 35 minutes.
• Taking the top on or off the pan will help get your sauce to the desired consistence.
• Serve hot, over white rice, with peas and onions.
• Don't forget to take out the toothpicks!

ULTIMATE CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts if they are to thick.
• Place cheese and ham on each piece.
• Fold edges of chicken over filling, secure with small bamboo skewers.
• Mix flour and paprika and coat chicken pieces.
• Heat butter in large skillet and cook chicken till browned on all sides. Add juice (or wine) and bouillon. Reduce heat simmer for 30 minutes till chicken is no longer pink.
• Remove skewers and transfer chicken to a platter.
• Blend cornstarch with cream in small bowl, and whisk slowly into skillet.
• Cook, stirring till thick, and pour over chicken.
• Garnish with parsley.

CHICKEN CORDON BLEU

Steps:

• Spread Chicken breasts flat.
• Place Ham & Cheese slices on breasts.
• Fold breasts, ham & cheese over.
• Fasten edges with toothpicks.
• Mix Flour and Paprika.
• Coat chicken pieces with flour mixture.
• Melt Margerine in 12" skillet.
• Cook chicken til browned on all sides.
• Add Wine and bouillon.
• Reduce heat to low and cover skillet.
• Simmer 30 minutes or until fork-tender.
• Remove from skillet, remove toothpicks.
• Blend Cornstarch and Cream until smooth.
• Gradually stir into skillet.
• Cook, stirring constantly, until thickened.
• Serve over chicken.