Zees Easy Open Faced Chicken Cordon Bleu Recipes

KETO OPEN-FACED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
• Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
• Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
• Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
• Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

ZEE'S EASY OPEN FACED CHICKEN CORDON BLEU

Steps:

• 1. Pound Chicken Breast to flatten. Dip in egg wash and then into bread crumbs with granulated Garlic.
• 2. Melt Margarine in nonstick skillet over medium heat. Cook Chicken 1 minute on each side. Place in Square pan. Top each breast with a slice of ham. Pour pan drippings over Chicken.
• 3. Cover with tin foil and bake at 375 degrees for 25 minutes. Uncover and add a slice of cheese over each chicken breast. Cover and bake for an additional 5 minutes.

OPEN-FACED CORDON BLEU

Steps:

• Beat eggs in shallow dish.
• Place bread crumbs in another shallow dish.
• Dip chicken in egg, then crumbs.
• Heat oil and butter in lg skillet.
• Brown chicken on both sides.
• Put chicken in baking pan.
• Pour tomatoes over chicken.
• Sprinkle with oregano and salt.
• Top chicken pieces with ham and then cheese.
• Bake at 375* for 15 minutes, or until tomato juice is bubbly.

OPEN-FACE CHICKEN CORDON BLEU

Steps:

• Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
• Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
• Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.