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
CHICKEN CORDON BLEU WITH MUSHROOM SAUCE
After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.
EASY CHICKEN CORDON BLEU
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!
Provided by Nagi | RecipeTin Eats
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Nutrition Facts : ServingSize 300 g, Calories 590 kcal, Carbohydrate 19.4 g, Protein 72.3 g, Fat 24.1 g, SaturatedFat 8.8 g, Cholesterol 207 mg, Sodium 996 mg, Fiber 1.5 g, Sugar 3.2 g, UnsaturatedFat 15.3 g
CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE
Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!
Provided by Brian Genest
Categories Main Dish Recipes Pork Ham
Time 2h10m
Yield 2
Number Of Ingredients 18
Steps:
- Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
- Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
- Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
- Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
- Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
- Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
- Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
- Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
- Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.
Nutrition Facts : Calories 2227.9 calories, Carbohydrate 193.3 g, Cholesterol 520.6 mg, Fat 105.7 g, Fiber 3.6 g, Protein 120.1 g, SaturatedFat 48.6 g, Sodium 5680.1 mg, Sugar 13.7 g
CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE
This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.
Provided by Spitza
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
- Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
- Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
- Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
- Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
- Brown all sides of the rolled chicken, turning only once per side.
- Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
- Start preparing the sauce while the chicken is in the oven.
- Sauté shallots in olive oil over medium heat until translucent.
- Add sage and sauté until fragrant.
- Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
- Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
- Serve immediately once the chicken is removed from the oven.
Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3
SAUCE FOR CHICKEN CORDON BLEU
Make and share this Sauce for Chicken Cordon Bleu recipe from Food.com.
Provided by Terri Crooks
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine last 5 ingredients in a large glass measuring cup.
- Heat to just warm in microwave to help dissolve bouillon.
- Melt butter in saucepan on low.
- Add flour and stir until smooth and bubbly.
- Add Milk mixture and heat.
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