Chicken Cordon Bleu With Canadian Bacon Food

CHICKEN CORDON BLEU

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

HASSELBACK CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 425 degrees F.
• At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
• Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
• Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
• Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
• When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

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.

BACON-WRAPPED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.

BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE

Steps:

• Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
• Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
• In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
• Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
• Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.

CHICKEN CORDON BACON (A VARIATION OF CORDON BLEU)

Steps:

• Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
• Butterfly chicken breast so the breast is now thinner but bigger.
• Place cheese and crumbled bacon slice in center of each chicken breast.
• Roll up chicken and place seam side down.
• Sprinkle breadcrumbs on top of breasts.
• Bake at 375F until breasts reach 170°F.
• In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
• Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.