Chicken Cordon Bleu The Easy Way Food

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

EASY BAKED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

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!

EASY CHICKEN CORDON BLEU

Steps:

• Heat oven to 400ºF.
• Prepare stuffing mix as directed on package.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
• Bake 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until cheese is melted.

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

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.

HAM-&-CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
• Mix cheese, ham, mustard and pepper in a small bowl.
• Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
• Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

EASY CHICKEN CORDON BLEU POCKETS

Steps:

• Heat oven to 350°.
• Combine chicken, ham and cheese in a bowl.
• Separate dough into 8 rectangles; firmly press perforations to seal well.
• Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist.
• Pinch edges to seal & place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray.
• Brush pockets with egg & bake for about 20 minutes or until golden brown.

BAKED CHICKEN CORDON BLEU

Steps:

• Lay a chicken breast between 2 pieces of plastic wrap and use a meat mallet to pound the chicken to ¼" thickness. Be careful not to pound any holes in the chicken.
• Remove the top layer of plastic wrap.
• Place one slice of ham and 1 slice of cheese over the pounded breast. Fold over the sides of the breast to make more of a square (it won't be a perfect square). To roll and wrap the breast, pull up gently on the bottom sheet of the plastic wrap while rolling the breast into a tube-shape. Roll the breast tightly. Now, pick up both side ends of the plastic wrap and carefully spin the breast to tighten each end (as if making sausage links). Fold the twisted ends of the plastic wrap underneath the breast and place it is a dish with the folded plastic ends underneath. This method closes each end of the breast and holds the ham and cheese in place. Repeat with the remaining breasts. Refrigerate the breasts at least 1 hour or up to 2 days ahead.
• Thirty minutes before cooking, remove the breast from the fridge and heat the oven to 375°F. Set the oven rack to middle position.
• Cover a sheet pan with foil and pour the panko breadcrumbs evenly over the foil. Roast the breadcrumbs 5-6 minutes or until golden brown. Shake the pan halfway through browning. Remove from the oven and pour the breadcrumbs onto a small plate to cool.
• Place a metal rack over the same foil-lined sheet pan and spray the rack with nonstick cooking spray (the chicken breast will be placed on this while the chicken cooks).
• Unroll the plastic and season each with kosher salt, black pepper and Herbes de Provence.
• In a small bowl, whisk together the Dijon mustard and mayonnaise, and brush a thin layer of the mixture over each breast.
• Place the eggs in a bowl and whisk lightly.
• Place the breadcrumbs and the eggs next to each other on the work surface next to the foil-lined sheet pan.
• Roll and gently press a chicken breast in the panko breadcrumbs.
• Dip and roll the breast in the beaten eggs.
• Once again, roll the breast in the breadcrumbs being careful to cover any bare spots. Place the breaded breast on the rack-covered baking sheet. Repeat with all breasts.
• The breasts can be cooked immediately, or they can be refrigerated (uncovered) up to an hour to allow the coating to dry out a little. I think it works best to let them dry a little in the fridge, but it isn't necessary.
• Cook the breast at 375°F for 30-40 minutes. Spin the sheet pan around after 15 minutes.
• The chicken is done when golden brown and the internal temperature registers 160°F on a meat thermometer.
• Serve with the Dijon Wine Cream Sauce and...
• Enjoy!
• While the chicken cooks, make the sauce.
• Heat a medium saucepan over medium heat.
• Add 2 tablespoons butter and cook until melted
• Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes.
• While whisking, add wine and continue whisking until smooth.
• Continue whisking and add chicken broth and cream.
• Add mustard and thyme. Whisk until smooth.
• Season to taste with kosher salt & black pepper.
• Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to almost-gravy consistency. Remove from the heat and set aside. When the chicken is almost ready, reheat the sauce over low heat to serve with the chicken.

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.

EASY OVEN-BAKED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover.
• Combine beaten egg and milk in a bowl; pour over the chicken.
• Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese.
• Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.

CHICKEN CORDON BLEU-THE EASY WAY

Steps:

• Take chicken breast and cut a slit in each lengthwise.
• Mix in a small bowl the swiss cheese, ham cubes, parsley, white wine and spices.
• Fill in the chicken pockets with ham mixture.
• Dredge chicken in milk then bread crumbs. Place in baking dish sprayed with non-stick cooking spray.
• Cook at 350* for 30 to 45 minutes, until chicken reaches 165* and is a nice light golden brown.

EASY CHICKEN CORDON BLEU

Steps:

• Adjust oven rack to lower position and heat oven to 475 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-hight heat until just smoking. Brown chicken, about 3 minutes per side. Transfer chicken to 13 x 9 in baking dish, smooth side up.
• Add cream, wine, 2 tsp mustard, tarragon salt and pepper to taste to skillet and bring to simmer. Remove pan from heat.
• Meanwhile, spread 1 teaspoons remaining mustard on each breast, lay 1 slice of ham on top and mound each with 1/4 cup cheese. Sprinkle cracker crumbs over cheese, pressing to adhere. Pour sauce around chicken without disturbing crumbs. Bake until chicken registers 160 degrees, about 15 minutes. Serve warm.

CHICKEN CORDON BLEU {THE EASY WAY!} RECIPE - (4.5/5)

Steps:

• Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden. While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Serve each chicken cordon bleu portion with warm sauce. Notes: Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the refrigerator for 1-2 days, reheating over low heat and whisking to recombine before serving.