Baked Chicken Cordon Bleu Food

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.

BAKED CHICKEN CORDON BLEU

Steps:

• Place one slice of ham on each chicken breast. Then place one slice of swiss cheese on that. Roll-up jelly roll style.
• Combine bread crumbs and parmesan cheese.
• Dip rolled chicken in eggs then coat generously with bread crumb mixture.
• Place seam side down in greased casserole. Bake at 350 degrees for 45 to 60 minutes.
• Meanwhile, combine sour cream and cream of mushroom soup in small saucepan. Heat through but do not boil.
• Serve chicken over rice and top with sauce. I serve with assorted steamed vegetables.
• If making ahead place uncooked prepared chicken in fridge then bake when needed.

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.

BAKED CHICKEN CORDON BLEU

Steps:

• Flatten chicken with meat mallet.
• Place once slice ham, one slice Swiss cheese, and three asparagus spears in middle of each piece of chicken. Roll up and secure with a toothpick. (I soak my toothpicks in water to prevent them burning in the oven).
• Beat egg and evaporated milk together. Dip chicken in egg mixture and then roll in bread crumbs. Salt and pepper chicken to taste.
• Arrange in a heavily buttered dish. Bake covered in a 350 degree F oven for 1 hour and 15 minutes.
• To make sauce, first remove toothpicks and transfer cooked chicken to warm serving platter. Deglaze the baking dish with white wine, making sure to scrape out all browned bits from baking dish.
• Pour deglazing liquid from baking dish into a small stove top saucepan on low heat. Add chicken stock (and butter, if you wish) to deglazing liquid and simmer for 30 minutes.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened, and pour over chicken. Serve immediately.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 375 degrees. Melt butter in glass baking dish.
• Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
• Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
• Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.

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.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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 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.

BAKED CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Top each with prosciutto and cheese. Roll up and tuck in ends; secure with toothpicks., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 35-45 minutes or until juices run clear.

ORIGINAL CHICKEN CORDON BLEU

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

OVEN CHICKEN CORDON BLEU

Steps:

• Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
• In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• Bake 25 to 30 minutes, or until chicken is no longer pink in center.

EASY CHICKEN CORDON BLEU

Steps:

• Take chicken and place on a large cutting board. Put a piece of wax paper (or even saran wrap) over the chicken breast.
• Use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts.
• Then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese.
• Take chicken and roll up into a log. If it isn't holding together, place a couple toothpicks into the chicken to hold in place.
• Roll each piece in the flour, then in beaten egg, then in bread crumbs.
• Place the chicken breasts in a baking dish and place in oven at 375°F and bake for 30-45 minutes (or until chicken is cooked through).
• Cut each piece in 2 pieces, and serve!

EASY OVEN-BAKED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover.
• Combine beaten egg and milk in a bowl; pour over the chicken.
• Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese.
• Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.

CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts if they're too thick.
• Place a cheese and ham slice on each breast within 1/2 inches of edge.
• Fold edges of chicken over filling and secure with tooth picks.
• Mix flour and paprika and coat chicken.
• Heat butter in skillet and cook chicken until browned on all sides.
• Add wine and bouillon with chicken in pan.
• Reduce heat to low, cover and simmer 30 minutes.
• Remove tooth picks and transfer breasts to warm platter.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened and pour over chicken.

PETIT CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 400 degrees.
• Lay the thighs out on a plastic cutting board and cover them in plastic wrap. Beat them with a rolling pin or a skillet, until slightly flattened. Sprinkle them with salt.
• Place two pieces of ham over the chicken. Place one piece of cheese on each end and roll the thighs up into a roulade.
• Coat the chicken rolls in flour, then the egg, then the crumbs, be sure to coat evenly in each stage.
• Heat an oven proof skillet to medium heat and add the oil. Once hot, carefully place the chicken rolls, seam side down, into the skillet. Let brown, then turn over. Brown several more minutes, then place the skillet in the oven for 20 minutes.
• Remove from heat. Let the chicken rest about 5 minutes before serving.

HOMEMADE CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

CHICKEN CORDON BLEU BAKE RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
• Evenly roll the chicken, and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
• Preheat oven to 400°F (200°C).
• Cut the puff pastry sheets in half and gently roll out width-wise.
• Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
• Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
• Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
• With a fork, score a decorative design onto the surface of the puff pastry.
• Sprinkle with salt.
• Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
• Enjoy!

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!