Chicken Cordon Bleu Stroganoff Recipes

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CHICKEN CORDON BLEU



Chicken Cordon Bleu image

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

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

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 STROGANOFF



Chicken Cordon Bleu Stroganoff image

I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1/3 cup white wine or additional chicken broth
1 tablespoon Dijon mustard
4 cups uncooked whole wheat egg noodles
2 cups cubed cooked chicken breast
3/4 cup cubed fully cooked ham
1/2 cup shredded Swiss cheese, divided
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, thinly sliced

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

Nutrition Facts : Calories 308 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 732mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

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

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

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 PIZZA



Chicken Cordon Bleu Pizza image

This recipe combines my two favorite foods-pizza and chicken cordon bleu. I've made this for my family and the teachers at my school. Now my teachers ask me to make it for them for lunch! -Justin Rippel, Colgate, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup Alfredo sauce
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
1-1/2 cups cubed fully cooked ham
10 breaded chicken nuggets, thawed, cut into 1/2-inch pieces
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. pan, pinching edges to form a rim if desired. Bake until edges are light brown, 8-10 minutes., Spread crust with Alfredo sauce; sprinkle with garlic salt. Top with remaining ingredients. Bake until crust is golden brown and cheese is melted, 8-10 minutes.

Nutrition Facts : Calories 438 calories, Fat 20g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 1386mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

BEEF STROGANOFF FROM LE CORDON BLEU



Beef Stroganoff from Le Cordon Bleu image

Stroganoff is of Russian origin, and there are many variations. This wonderful stroganoff recipe comes from a book by chefs from Le Cordon Bleu cooking schools. It's made with filet of beef or sirloin strips instead of the usual ground beef, and takes less than 30 minutes start to finish. Perfect for company -or- a busy weeknight meal! Tip: For variation, I sometimes like to add a handful of sliced fresh mushrooms along with the shallots or onions, and a half teaspoon of Dijon plus a tablespoon of brandy added to the sauce is quite tasty. I usually serve our stroganoff over egg noodles, but rice or potatoes would be equally good. A salad of mixed greens is nice, to round out the meal. Hope you enjoy as much as we do!

Provided by BecR2400

Categories     Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces filet of beef or 8 ounces boneless sirloin
1 large shallots or 1 small onion
1 garlic clove
2 tablespoons butter
1 teaspoon paprika
2 tablespoons sunflower oil
salt
fresh ground black pepper
2/3 cup sour cream
1 dill pickle, cut into thin strips
1 -2 tablespoon finely chopped fresh Italian parsley

Steps:

  • Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
  • Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
  • Finely chop the shallot or onion.
  • Crush the garlic.
  • Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
  • Stir in garlic and paprika.
  • Cook for 1 minute, stirring.
  • Remove from pan and set aside.
  • Add oil to pan and heat it over high heat.
  • When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
  • Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
  • Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
  • Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.

Nutrition Facts : Calories 387.3, Fat 40.5, SaturatedFat 17.9, Cholesterol 70.4, Sodium 450.4, Carbohydrate 6, Fiber 0.8, Sugar 3.3, Protein 2.5

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