Chicken Cordon Bleu Fried Food

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

Steps:

• Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
• Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

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.

CHICKEN CORDON BLEU - FRIED

Steps:

• Pat dry the chicken breasts. Using a sharp knife, cut the chicken breasts in half horizontally nearly all the way through. Open each breast wide. Place a piece of parchment paper on top of a cutting board, place each opened chicken breast on top of the paper, then cover the breast with another sheet of parchment paper and flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1 cm / 1/2 inch. Remove the paper. Spread dijon mustard over each breast and season with salt and pepper.
• Place a slice of ham and two slices of cheese onto each chicken breast. Evenly and tightly roll the chicken. Place on plastic wrap. Wrap the chicken roulade in the plastic wrap tightly and use the excess plastic on the sides to twist. Tie the excess plastic. Repeat with the remaining chicken breast. Place in the fridge for about 30 minutes to chill.
• Pour the vegetable oil into a heavy-bottomed pot. Make sure it covers about 5 cm / 2 inches of the pot. Place over medium heat and heat to 170°C / 325°F. Prepare three plates. Add flour, pinch of salt and pepper to one plate. Beat the eggs and heavy cream in a second plate and combine breadcrumbs, sesame seeds, paprika, turmeric and chia seeds (optionally) in a third plate. Dredge the chicken first in the flour mixture, then the egg mixture, and then in the breadcrumbs mixture. Make sure you get each layer of coating evenly. Transfer to a plate.
• Using a skimmer, gently place each chicken cordon bleu into hot oil (170°C / 325°F). Fry for about 7 - 8 minutes on each side or until the exterior is nice, golden brown and crunchy. Check the interior of the chicken breast. If the center of the meat is not 68°C / 160°F place the Chicken Cordon Bleu on a baking sheet and cook until the temperature is reached, for about 5 - 10 minutes at 175°C / 350°F. If the temperature was already reached when frying, then place the chicken cordon bleu on a plate covered with kitchen towels to drain the excess fat.
• Serve Chicken Cordon Bleu as soon as possible with your favorite side dish. We recommend mashed potatoes, parsnip puree with pear, braised carrots or kale salad.

AIR FRYER CHICKEN CORDON BLEU

Steps:

• Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.
• Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
• Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.
• Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.

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!

TIED AND FRIED CHICKEN CORDON BLEU

Steps:

• Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
• Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
• Salt and Pepper the Chicken.
• Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
• Roll up Chicken making sure you tuck in the ends about half way through.
• Use 3 or 4 pieces of butcher string (Cut about 8" long) tie the rolled up Chicken tight making sure the ends are folded in, You don't want to loose all that goodness inside.
• Cut off excess string.
• Turn Oven on to 350.
• Heat Olive Oil in a skillet on Med High.
• Mix Panko and Potato Flakes together.
• Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
• Fry in the Olive Oil until Golden Brown on all sides, Turning frequently.
• Place the Chicken in the Oven for 50 to 60 Minutes.
• Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
• Pull Chicken from the oven and let set for 5 Minutes or so.
• Cut off strings, Cut Chicken in Half and Drizzle Sauce over the top.

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.

CHICKEN CORDON BLEU (NOT FRIED!)

Steps:

• Preheat oven to 350.
• Cut 8 thin slices Mozzarella Cheese (to go in chicken breasts) 2 per chicken breast. Set aside.
• Cut up remainder of Mozzarella Cheese in small chunks (for sauce). Put in a small pot on stovetop.(don't heat yet).
• Cut up 1 slice of Swiss and put in pot with Mozzarella. Set aside.
• Cut the remaining 2 slices of Swiss in half. Set aside with Mozzarella slices.
• Rinse Chicken breasts.
• Cut Chicken breasts in half (make sure they are still attached at one side.
• Insert 2 slices of ham, two slices of mozzarella, and one slice of swiss.
• Fold top of Chicken breast over until all ingredients inside are covered.
• Use as many toothpicks as you need to keep chicken breast closed.
• Repeat to 3 remaining breasts.
• Mix 1 cup of Ranch Dressing with 1/2 cup of heavy cream. Mix till well blended.
• Put Shake and bake breading in bowl.
• Cover Chicken Breasts w/ Ranch mixture -- then cover generously in breading mixture. Put in baking pan. Repeat to other chicken breasts.
• Once in pan -- you can take toothpicks out.
• Bake in preheated oven for 30 minutes.
• While Chicken is baking, Make sauce mixture.
• Mix 1/2 cup heavy cream w/ chunked cheese. Heat till melted.
• Add a splash of white wine.
• Mix while heating to keep from burning and sticking.
• When Chicken breasts are done, pour sauce over top and serve.