Chicken Cordon Bleu A La Kerry Food

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.

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!

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.

KELLY'S CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8" thick.
• Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary.
• Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon.
• At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks.
• In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder.
• In another pie dish or small bowl, beat eggs.
• In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese.
• Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs.
• Set on plate for about 10 minutes to dry a little.
• Meanwhile, heat oil over medium to medium-low heat.
• Brown "good side" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed.
• Brown other side (toothpicked side)2 minutes.
• Place on greased rack. Place rack on cookie sheet.
• Bake in 350º oven for 40 minutes.
• Let rest.
• While resting heat gravy over low heat til warmed.
• Serve with gravy if desired.

CHICKEN CORDON BLEU

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.

CHICKEN CORDON BLEU PORTABELLA IN A WHITE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of pan and arrange mushrooms in baking dish.
• Next take the chicken and stretch it out, don't tear though.
• Next, take your slice of ham and place it on the chicken, then your cheese on your ham.
• Take the small end of the chicken and gently roll the chicken tucking in the sides.
• Place the chicken on the mushrooms.
• Season lightly with salt and pepper.
• Next, mix all ingredients of the sauce together and pour over the chicken.
• Bake for 40-45 min or until chicken is done and juices run clear.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees.
• On a cutting board use a meat pounder to pound chicken breasts to a medium thickness.
• In a small bowl beat the two eggs.
• on a small plate place some bread crumbs.
• On top of each chicken breast put a slice of cheese, a slice of ham, and a teaspoon of the dijon mustard on each chicken breast.
• Roll the chicken in the egg mixture and then roll it in bread crumbs.
• Place a toothpick in the center to hold it together.
• Place rolled chicken breasts in a baking dish and bake covered with aluminum foil for 20 minutes.
• Take of the aluminum foil and continue to bake for another 10-15 minutes or until the chicken is done.
• This can be served with rice or noodles.