Asparagus Stuffed Chicken Cordon Bleu With A Creamy Wine Sauce Food

CHICKEN CORDON BLEU II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

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.

STUFFED CHICKEN BREASTS (CORDON BLEU)

Steps:

• Preheat oven to 400°F.
• Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
• Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
• Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
• Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
• Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
• Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
• Remove toothpicks before serving!

CREAMY ASPARAGUS-STUFFED CHICKEN BREAST

Steps:

• Boil asparagus until very tender, about 8-10 minutes.
• Drain asparagus and mash.
• Add in garlic, sour cream, oregano, and rosemary; mash well.
• Spoon mixture into the centre of the chicken.
• Roll the chicken around the stuffing, securing with skewers.
• Season both sides of chicken with Italian seasoning.
• Bake in a preheated 350* F oven for 40 minutes, turning halfway through.
• Enjoy!

MUSHROOM STUFFED CHICKEN BREASTS WITH MADEIRA WINE SAUCE

Steps:

• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• Add diced mushrooms and garlic; saute 3 minutes.
• Stir in pepper, and set aside.
• Cut a horizontal slit through the thickest portion of each breast half to form a pocket.
• Stuff 2 tablespoons mushroom mixture and 1 slice cheese into each pocket.
• Heat 1/2 teaspoon oil in skillet over medium-high heat.
• Add chicken; cook 6 minutes on each side or until chicken is done.
• Remove chicken from skillet.
• Set aside; keep warm.
• Add broth and Madeira to skillet.
• Bring to a boil; cook 2 minutes or until reduced to 3/4 cup.
• Combine cornstarch and water; add to skillet.
• Bring to a boil; cook 1 minute, stirring constantly.
• Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.
• Serve sauce with chicken; garnish with mushrooms and thyme, if desired.

SKILLET CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE

Steps:

• Use a meat pounder to flatten the chicken breats.
• Place 1 slice of ham and 1 slice of cheese in the center of each breast.
• Roll up and place seam side down in a casserole dish.
• Securing with a toothpick if necessary.
• Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
• While it is baking, mix together remaining ingredients.
• Pour over cooked chicken and bake until sauce bubbles.
• I usually serve this over egg noodles.