Behrs Chicken Cordon Bleu Food
CHICKEN CORDON BLEU BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 (1/2-pound) chicken burgers
Number Of Ingredients 14
Steps:
- Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
- Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
- Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
- Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
- Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.
CHICKEN CORDON BLEU II
'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!
Provided by Behr
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 584.3 calories, Carbohydrate 7.7 g, Cholesterol 195.3 mg, Fat 40.9 g, Fiber 0.3 g, Protein 41.6 g, SaturatedFat 23.8 g, Sodium 655.3 mg, Sugar 0.7 g
BEHR'S CHICKEN CORDON BLEU
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
Make and share this Chicken Cordon Bleu recipe from Food.com.
Provided by mandagirl
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, grated cheese and sage together in a shallow bowl.
- Place 1 slice of ham and 1 slice of american cheese on 1 chicken cutlet.
- Roll up and fasten with toothpicks.
- Repeat with remaining cutlets.
- Roll each in the flour mixture and cool on a dish in the refrigerator for 1 hour.
- Fry cutlets in butter, turning to brown all sides, and arrange them in a greased baking dish.
- Put the remaining flour mixture into the pan you used to fry cutlets.
- Add chicken broth and stir over medium heat until thickend.
- Pour over chicken in baking dish and bake at 350 degrees for 1 hour, uncovered.
- Serve with rice pilaf.
Nutrition Facts : Calories 93.9, Fat 5.1, SaturatedFat 3, Cholesterol 12.8, Sodium 387.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.2, Protein 6.2
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