Chicken Cordon Bleu Ii Food

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 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.

CHICKEN CORDON BLEU II

Steps:

• Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick.
• Remove wrap and repeat with other breast.
• Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks.
• Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs.
• Dip in egg mixture again, coat with more bread crumbs.
• Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.

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.

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan).
• Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
• Cut a pocket into each chicken breast, as per the photo below.
• Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

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.

BACON CHICKEN CORDON BLEU

Steps:

• Preheat oven to 450 degrees. Line a large baking sheet with silicone baking mat, or spray with cooking spray.
• Use mallet to beat chicken to about 1/3" thickness. If pieces are very wide, cut them in half so that the chicken strips are about 3" in width.
• Heat large skillet over medium heat. Place bacon in skillet and cook for about 8 minutes (flipping halfway through), or until the strips begin to crisp. Remove from pan and set on paper towels to drain.
• In a shallow bowl or baking dish, whisk together eggs and olive oil.
• In a second shallow bowl or baking dish, stir together salt, pepper, breadcrumbs, parmesan cheese, parsley, thyme, paprika, oregano, and garlic powder.
• Lay out pieces of chicken on cutting board or other working surface. On top of each piece of chicken, place half a piece of swiss cheese, half a piece of bacon, and a slice of ham.
• Roll chicken, starting with the most narrow part. Then, dip all sides of the chicken roll in the egg wash, then dredge all sides through the panko mixture, and place roll seam side down on prepared baking sheet.
• Spray tops of rolls lightly with cooking spray. Bake for 20-25 minutes, or until tops of rolls being to brown and chicken is cooked through. To check that the chicken is cooked through, you may cut into the thickest piece of chicken on the pan.

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.

GOLDEN CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs., In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. , Bake, uncovered, at 350° until a thermometer reads 170°, for 20-25 minutes. Discard toothpicks; drizzle with butter.

CHICKEN CORDON BLEU

Steps:

• Heat oven to 350°F.
• Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
• Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

CLASSIC CHICKEN CORDON BLEU

Steps:

• Gather the ingredients.
• Preheat the oven to 400F. Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
• Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
• Butterfly each chicken breast. You will now have four pieces.
• Pound each piece of chicken into a thin sheet.
• Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
• Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
• Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
• Press the toasted bread crumbs onto the chicken to completely coat.
• Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce. Prepare the sauce.
• Gather your ingredients.
• Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
• Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
• Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
• Spoon the sauce over the cooked chicken and serve immediately.

CRISPY CHICKEN CORDON BLEU

Steps:

• Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.
• Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.
• Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it's tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.
• Repeat the same method with the remaining three chicken breasts and put to one side.
• Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.
• Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.
• Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.
• Flour, egg and coat the remaining chicken breasts in exactly the same way. You'll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)
• Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.
• Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.