Chicken Cordon Bleu Stroganoff Food

CHICKEN CORDON BLEU

Steps:

• Place each chicken breast between two pieces of wax paper. Pound to 1/4-inch thickness. Spread mustard down center of each chicken breast; sprinkle with thyme. Top each chicken breast with a half slice of Swiss cheese and a slice of ham. Roll up chicken breast, tucking in ham and cheese to seal. Secure with skewers or toothpicks.
• Combine bread crumbs and Parmesan cheese in small bowl. Brush chicken with melted margarine and roll in crumb mixture. Place in 8x8-inch baking pan. Bake in preheated 400 degrees F oven 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes more or until chicken is cooked through. Remove toothpicks before serving.

CHICKEN CORDON BLEU STROGANOFF

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

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.

BEEF STROGANOFF FROM LE CORDON BLEU

Steps:

• Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
• Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
• Finely chop the shallot or onion.
• Crush the garlic.
• Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
• Stir in garlic and paprika.
• Cook for 1 minute, stirring.
• Remove from pan and set aside.
• Add oil to pan and heat it over high heat.
• When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
• Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
• Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
• Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.

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 STROGANOFF

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

CHICKEN CORDON BLEU STROGANOFF RECIPE

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
• Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
• Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.
• Yield: 6 servings.
• Originally published as Chicken Cordon Bleu Stroganoff in Taste of Home
• December 2014, p32
• Nutritional Facts
• 1/3 cups equals 308 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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