Chicken Cordon Bleu With Fresh Goat Cheese Food

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 WITH FRESH GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.
• Season each pocket with salt and pepper.
• Place a slice of ham in each pocket.
• Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.
• Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes.
• Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
• Beat the eggs and water together.
• Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.
• In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
• Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.
• Split each chicken breast in half and serve.

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.

CHEESY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375.
• Spray 9 x 13 pan with non-stick cooking spray.
• Combine cooked chicken, cooked ham and mozerella cheese in a large bowl. Set aside.
• In a large sauce pan, melt butter. Add flour to make paste and cook for 2 minutes.
• Add 2 cups milk, heat to a boil, stirring constantly.
• Remove from heat and add ground mustard and nutmeg.
• Pour sauce over chicken mixture, coat well.
• Transfer into prepared pan.
• Bake uncovered for 45 minutes or until top is bubbly and brown.

CHEDDAR CORDON BLEU

Steps:

• Preheat oven to 375.
• Pound chicken breasts with a mallet until tender and malleable.
• Sprinkle each breast with 1/4 garlic powder.
• Spread 1/4 of mayo on each breast.
• Sprinkle 1/4 of cheddar on each breast.
• Lay ham slice over top of cheese.
• Roll breast tightly, secure with at least two toothpicks.
• Repeat with each chicken breast.
• Place in 9x9 glass pan, open side down.
• Sprinkle evenly with bread crumbs and remaining cheese.
• Pour butter over top.
• Cook for 40 minutes, turning inside edges to outside of pan at 25 minutes till juices run clear and meat is no longer pink.
• Broil for 5 minutes or until cheese is golden and bubbly!

CHICKEN CORDON BLUE CHEESE

Steps:

• prepare your boneless skinless chicken breasts by slicing them almost in half through the side - butterflying them.
• spread them open and set aside.
• pour your milk on a plate the appropriate size for your chicken breast to sit on.
• sprinkle your shake 'n' bake mixed with pepper to taste on another plate the same size.
• place two slices of ham together neatly.
• in the center of the ham sprinkle two teaspoons of blue cheese.
• roll the ham rather tightly to avoid losing your cheese.
• place the ham in the middle of the chicken breast and close it - secure with a couple of toothpicks.
• gently place the chicken in the milk and with your hand pat the top with the milk - a gentle milk bath will secure the shake 'n' bake and keep the chicken moist.
• now gently place in the shake 'n' bake and pat crumbles on the top and sides.
• place the breasts in a baking dish and cook at 350 degrees for 1 hour.
• allow the chicken to cool for 5 minutes before removing the toothpics and serve.

CREAM CHEESE CHICKEN CORDON BLEU

Steps:

• Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.
• Place one slice ham and one slice cheese on each breast.
• Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.
• Roll up carefully, securing with toothpicks.
• It is important to secure the ends so the cream cheese doesn't leak out!
• Just close the ends by securing them with toothpicks.
• Lightly sprinkle each piece with salt, then dip in the egg.
• Roll chicken in cracker crumbs.
• Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes.
• Remove toothpicks and serve.