ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
- In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
- In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
- Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN CORDON BLEU WITH GARLIC ALFREDO SAUCE RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 10
Steps:
- RINSE AND PAT DRY ALL THE CHICKEN BREASTS.. LAY FLAT ON CUTTING BOARD. CUT THE BREASTS IN HALF HORIZONTAL, POUND TO 1/4 INCH THICK WITH A MEAT MALLET. ADD IN CANADIAN BACON OR HAM SLICE ADD A SLICE OF PEPPER JACK CHEESE ( OR YOUR FAVOURITE CHEESE ) ROLL INTO A BALL STARTING AT THE SMALLEST END, SECURE WITH TOOTH PICKS. IN A BOWL MEASURE OUT FLOUR, SALT AND PEPPER MIX THOROUGHLY IN A SEPARATE BOWL WHISK THE EGG AND MILK TOGETHER IN A THIRD BOWL POUR BREAD CRUMBS IN ( I USE LA ROMANELLA ) ROLL THE CHICKEN / HAM AND CHEESE IN FLOUR THEN THE MILK THEN THE BREAD CRUMBS AND PLACE IN OVEN GRADE BAKING TRAY. PREHEAT YOUR OVEN TO 375 f... PLACE THE CHICKEN IN YOUR OVEN FOR 45 MINUTES, AT THE END OF THE 45 MINUTES ADD A PIECE OF CHEESE ON TOP AND THEN THE ALFREDO SAUCE USE ALL OF THE SAUCE TO COVER THE TOP AND SIDES OF THE CHICKEN, PUT BACK IN OVEN FOR ANOTHER 5 MINUTES TO HEAT THE SAUCE AND MELT THE CHEESE. SERVE AND ENJOY
CHICKEN CORDON BLEU WITH MUSHROOM SAUCE
After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.
CHICKEN CORDON BLEU WITH ALFREDO RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- RINSE AND PAT DRY ALL THE CHICKEN BREASTS.. LAY FLAT ON CUTTING BOARD. CUT THE BREASTS IN HALF HORIZONTAL, POUND TO 1/4 INCH THICK OR LESS WITH A MEAT MALLET. ADD IN CANADIAN BACON OR HAM SLICE ADD A SLICE OF PEPPER JACK CHEESE ( OR YOUR FAVOURITE CHEESE ) ROLL INTO A BALL STARTING AT THE SMALLEST END, SECURE WITH TOOTH PICKS. IN A BOWL MIX EGG AND MILK TOGETHER. PLACE BREAD CRUMBS IN A SHAKER WITH LARGE HOLES ( JUST LARGE ENOUGH SO THE BREAD CRUMBS CAN FALL OUT ) ROLL THE CHICKEN IN THE EGG / MILK MIXTURE, COAT WITH BREAD CRUMBS EVENLY AND SO NO CHICKEN IS SHOWING. PLACE IN BAKING TYPE OF DISH / PAN PREHEAT OVEN TO 375 F PLACE CHICKEN IN OVEN FOR 35 MINUTES. REMOVE CHICKEN FROM OVEN POUR ALFREDO SAUCE EVENLY OVER ALL CHICKEN PIECES AND ADD ANOTHER PIECE OF CHEESE ONTOP OF EACH CHICKEN PIECE. PLACE BACK IN OVEN FOR 5 MINUTES TO HEAT SAUCE AND MELT CHEESE,,, SERVE WHILE HOT.
CHICKEN CORDON BLEU LASAGNA RECIPE BY TASTY
If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.
Provided by Katie Aubin
Categories Dinner
Time 1h15m
Yield 10 serving
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the chicken breasts in half into cutlets and season with salt and pepper.
- In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
- In another medium bowl, beat the eggs.
- In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
- In a large skillet, heat the canola oil over medium-high heat.
- Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
- Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
- Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
- Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
- Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
- Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
- Bake for 45-50 minutes, or until the top is golden brown and crispy.
- Garnish with chopped parsley and serve.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 47 grams, Sugar 6 grams
CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE
This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.
Provided by Spitza
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
- Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
- Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
- Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
- Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
- Brown all sides of the rolled chicken, turning only once per side.
- Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
- Start preparing the sauce while the chicken is in the oven.
- Sauté shallots in olive oil over medium heat until translucent.
- Add sage and sauté until fragrant.
- Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
- Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
- Serve immediately once the chicken is removed from the oven.
Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3
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