Chicken Cordon Blue Cheese Recipes

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.

CLASSIC CHICKEN CORDON BLEU

Steps:

• Gather the ingredients.
• Preheat the oven to 400F. Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
• Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
• Butterfly each chicken breast. You will now have four pieces.
• Pound each piece of chicken into a thin sheet.
• Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
• Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
• Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
• Press the toasted bread crumbs onto the chicken to completely coat.
• Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce. Prepare the sauce.
• Gather your ingredients.
• Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
• Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
• Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
• Spoon the sauce over the cooked chicken and serve immediately.

EASY BAKED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

CHICKEN CORDON BLUE CHEESE

Steps:

• prepare your boneless skinless chicken breasts by slicing them almost in half through the side - butterflying them.
• spread them open and set aside.
• pour your milk on a plate the appropriate size for your chicken breast to sit on.
• sprinkle your shake 'n' bake mixed with pepper to taste on another plate the same size.
• place two slices of ham together neatly.
• in the center of the ham sprinkle two teaspoons of blue cheese.
• roll the ham rather tightly to avoid losing your cheese.
• place the ham in the middle of the chicken breast and close it - secure with a couple of toothpicks.
• gently place the chicken in the milk and with your hand pat the top with the milk - a gentle milk bath will secure the shake 'n' bake and keep the chicken moist.
• now gently place in the shake 'n' bake and pat crumbles on the top and sides.
• place the breasts in a baking dish and cook at 350 degrees for 1 hour.
• allow the chicken to cool for 5 minutes before removing the toothpics and serve.

CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

CHEDDAR CORDON BLEU

Steps:

• Preheat oven to 375.
• Pound chicken breasts with a mallet until tender and malleable.
• Sprinkle each breast with 1/4 garlic powder.
• Spread 1/4 of mayo on each breast.
• Sprinkle 1/4 of cheddar on each breast.
• Lay ham slice over top of cheese.
• Roll breast tightly, secure with at least two toothpicks.
• Repeat with each chicken breast.
• Place in 9x9 glass pan, open side down.
• Sprinkle evenly with bread crumbs and remaining cheese.
• Pour butter over top.
• Cook for 40 minutes, turning inside edges to outside of pan at 25 minutes till juices run clear and meat is no longer pink.
• Broil for 5 minutes or until cheese is golden and bubbly!

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

CREAM CHEESE CHICKEN CORDON BLEU

Steps:

• Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.
• Place one slice ham and one slice cheese on each breast.
• Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.
• Roll up carefully, securing with toothpicks.
• It is important to secure the ends so the cream cheese doesn't leak out!
• Just close the ends by securing them with toothpicks.
• Lightly sprinkle each piece with salt, then dip in the egg.
• Roll chicken in cracker crumbs.
• Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes.
• Remove toothpicks and serve.