Cordon Bleu Cheese Sauce Food

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Combine last 5 ingredients in a large glass measuring cup.
• Heat to just warm in microwave to help dissolve bouillon.
• Melt butter in saucepan on low.
• Add flour and stir until smooth and bubbly.
• Add Milk mixture and heat.

CORDON BLEU WITH GORGONZOLA CHEESE SAUCE

Steps:

• *Preheat oven to 400.
• *Take the thawed chicken breast and slice in half lengthwise, do not cut it all the way through, leave the pieces connected so that you can fold it over to form a sort of pocket for the ham and cheese filling.
• *Shake the chicken in Shake-and-Bake until fully coated.
• *Lay the chicken flat and place, 1 slice of provolone, about 5 slices of ham and then one more slice of provolone, on one side of the sliced chicken breast.
• *Fold the other half of the chicken breast over the fillings, making sure to get it as tight as possible so that nothing falls out, secure the chicken breast with 3-5 toothpicks.
• *Repeat with the additional chicken breasts.
• *Bake for 20-25 minutes on a buttered baking sheet (glass or metal), so that the chicken breasts don't stick.
• *While the chicken is cooking, get a medium sized pot, pour in the two cups of milk, 2 tablespoons of butter, package of Gorgonzola cheese, flour, garlic and parsley.
• *Stir frequently on medium heat until all the Gorgonzola cheese is melted, cover and simmer on low heat, stirring occasionally until the chicken is done.
• *Pour over the chicken as desired.
• *ENJOY!

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

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.

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.

CORDON BLEU CHEESE SAUCE

Steps:

• Melt butter in a sauce pan.
• Stir in flour and salt.
• Add milk and cheese and stir until melted.
• Pour over cordon bleu and serve.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has 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 II

Steps:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

CHICKEN CORDON BLEU CREPES

Steps:

• In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour.
• Heat a lightly greased 7" skillet.
• Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
• Cook until top appears dry; turn and cook 15-20 seconds longer.
• Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together).
• Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
• For sauce: In a small sauce pan, melt butter.
• Stir in flour until blended.
• Gradually whisk in both broth & milk and bring to a boil.
• Cook and stir 1-2 minutes until thickened.
• Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
• Pour 1 cup sauce over the crepes.
• Bake uncovered at 350 degrees for 15-20 minutes.
• Serve with remaining sauce.

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.

ORIGINAL CHICKEN CORDON BLEU

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.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.