Chicken Cordon Bleu Recipe Sauce Food

CHICKEN CORDON BLEU PLATE

Steps:

• Preheat the oven to 450 degrees F.
• In a small mixing bowl, combine the butter, chives, parsley, thyme and some salt and pepper.
• Gently loosen the skin from the chicken with your fingers. Rub 1 tablespoon of the herb butter between the meat and the skin on each piece of chicken. Sprinkle both sides of the chicken with salt and pepper.
• Add the oil to a pan set over high heat. Carefully place the chicken skin-side down and cook, without touching, until the skin turns golden brown, 3 to 4 minutes. Transfer the chicken to a baking sheet skin-side up, and bake for 15 minutes.
• Place one slice of bread on each plate and spread each slice with 1 tablespoon of the remaining herb butter. Place the tasso ham over the butter and top each with a piece of chicken. Generously ladle The Morning After Red Eye Gravy over the chicken and sprinkle with scallions to serve.
• In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

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

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 WITH MORNAY SAUCE

Steps:

• Lay each chicken breast flat onto a work surface. Cut a 2-inch slit in the side of each breast with a small sharp knife; work the knife in the slit to make a pocket. Fill each pocket with a slice of Swiss cheese and ham and secure with a toothpick.
• Mix 1 tablespoon flour with paprika in a shallow bowl; place bread crumbs in a separate bowl. Pour 1/2 cup milk in another shallow bowl. Dip chicken in milk, press into flour mixture to coat, and shake off the excess flour. Dip into beaten egg and press into bread crumbs.
• Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat; fry chicken until browned on all sides, about 10 minutes. Reduce heat to low and continue frying until chicken is no longer pink in the center and juices run clear, about 15 minutes per side.
• Bring 3/4 cup milk to a boil in a saucepan.
• Melt 1 1/2 tablespoon butter over medium heat in another skillet. Whisk 1 1/2 tablespoons flour in melted butter until thickened, 5 to 10 minutes. Pour milk a little at a time to the flour mixture, whisking constantly until all milk is used. Add onion, bay leaf, and clove; bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 10 minutes. Remove and discard onion, bay leaf, and clove. Stir shredded Swiss cheese into the sauce until melted; season with salt, pepper, and nutmeg. Serve sauce over chicken.

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Combine last 5 ingredients in a large glass measuring cup.
• Heat to just warm in microwave to help dissolve bouillon.
• Melt butter in saucepan on low.
• Add flour and stir until smooth and bubbly.
• Add Milk mixture and heat.

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.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
• Take care not to pound too hard because the meat may tear or create holes.
• Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
• Tuck in the sides of the breast and roll up tight like a jellyroll.
• Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
• Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
• The oil will help the crust brown.
• Beat together the eggs and water, the mixture should be fluid.
• Lightly dust the chicken with flour, then dip in the egg mixture.
• Gently coat in the bread crumbs.
• Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
• Cut into pinwheels before serving.

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.

CORDON BLEU CHEESE SAUCE

Steps:

• Melt butter in a sauce pan.
• Stir in flour and salt.
• Add milk and cheese and stir until melted.
• Pour over cordon bleu and serve.

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

Steps:

• Combine eggs and milk in a small bowl.
• Combine flour and breadcrumbs in a larger bowl.
• Pound the chicken breasts to approximately 1/4 inch between waxed paper.
• Place 1 slice swiss cheese on chicken breast, followed by 1 slice ham, then another slice of cheese.
• Tuck in sides of chicken and roll chicken in a tight roll. Secure with toothpicks.
• Dip chicken into egg mixture, place into breadcrumb mixture and coat thoroughly.
• Repeat for all chicken breasts, then place in refrigerator for a minimum of 30 minutes (can be refrigerated overnight).
• Preheat Oven to 350 degrees.
• Heat oil in frying pan and saute until golden brown.
• Place the chicken on a baking sheet, cover with foil and bake for 35 - 40 minutes.

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.

CHICKEN CORDON BLEU

Steps:

• Line the bottom of pan with bacon.
• Cover bacon with chicken.
• Mix soup, sour cream, & half of the cheese.
• Cover chicken with soup mixture.
• Cover with remaining swiss cheese.
• Bake at 350 for 45 min to an hour
• Uncover and bake until cheese is brown and bubbly and chicken juices run clear.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts flat.
• Top each with ham and cheese.
• Roll up and secure with toothpick.
• Melt butter in 8-inch saucepan.
• Roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear. Remove and keep warm.
• To same pan add crushed bouillon cube and garlic.
• Add 2 Tbs of reserved flour and cook and stir 1 minute.
• Add milk, stirring until bubbly.
• Add onion salt.
• Return chicken and coat with sauce.
• Sprinkle with parsley.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

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.