Foolproof Chicken Cordon Bleu 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.

CHICKEN CORDON BLEU

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.

FOOLPROOF CHICKEN CORDON BLEU

Steps:

• Adjust oven racks to lowest and middle positions and heat oven to 450. Pulse crackers and bread in a food processor until coarsely ground. Drizzle in butter, pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3-5 minutes. Transfer to a shallow dish. Leave oven on. Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut a pocket in the thickest part of each chicken breast and stuff with two ham and cheese rolls. Season both sides of the chicken with salt and pepper. Transfer chicken to a plate, cover with plastic wrap and refrigerate at least 20 minutes. Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat stuffed chicken breasts lightly with flour, dip in egg mixture, and dredge in crumbs, pressing to adhere. Transfer chicken to a clean baking sheet. Bake on lowest rack until the bottom of the chicken is golden brown, about 10 minutes, and then move the baking sheet to the middle rack. Reduce the temperature to 400 and bake until golden brown and chicken registers 160, 20-25 minutes. Transfer to a cutting board, tent with foil and let rest 5 minutes. Serve.

FOOLPROOF CHICKEN CORDON BLEU

Steps:

• 1. MAKE CRUMBS Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on. 2. STUFF CHICKEN Following instructions to left, top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels and season with salt and pepper. cut pocket in thickest part of chicken, and stuff each breast with 2 ham-and-cheese rolls. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes. 3. COAT AND BAKE Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve. 1. Top each slice of ham with 1/4 cup shredded cheese. Roll into tight cylinder. 2. Using paring knife, cut into thickest part of chicken breast to create deep pocket with opening of 3 to 4 inches. 3. Stuff each pocket with two ham-and-cheese rolls and seal. Refrigerate chicken for at least 20 minutes before breading.

PERFECT CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350.
• Combine egg and milk in small bowl and place breadcrumbs on plate.
• Dip chicken into egg/milk mixture then coat one side with breadcrumb mixture and place breadcrumb side down in 13 X 9 glass baking dish.
• After all pieces are in baking dish place cheese then ham on each piece of chicken. (I usually tear the slice of cheese in half so that when I put it on the chicken it covers the whole thing - any remaining cheese or ham I just divide between the chicken).
• Roll chicken making sure to keep cheese and ham tucked inside and place crease side down in dish.
• Top with remaining breadcrumbs.
• Bake for 35 minutes until juices run clear.