Cordon Bleu Chicken Pasta Salad Food

CHICKEN CORDON BLEU PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.

CORDON BLEU CHICKEN PASTA SALAD

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• Cube raw chicken breasts and place in a bowl; set aside.
• Place flour & paprika, and bread crumbs in two separate bowls. In another bowl, whisk together eggs and milk.
• Working in batches, roll cubed chicken in flour, then dredge in egg wash, then coat with bread crumbs and place on prepared baking sheet. Bake chicken for 15-20 minutes, or until thoroughly cooked and browned. Remove from oven and set aside.
• While chicken is cooking, prep ham & cheese cubes, and broccoli. Place in a large bowl.
• Boil pasta according to box directions. Drain, rinse, and place boiled pasta in the bowl with the other ingredients. Add chicken to bowl and toss everything.

CHICKEN CORDON BLEU PASTA

Steps:

• Cook noodles according to package directions, omitting salt and fat.
• While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring constantly. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

CHICKEN CORDON BLEU W/ PASTA

Steps:

• Chop ham; mix with parmesan cheese, bread crumbs, parsley and oregano.
• Holding knife parallel to work surface and starting from a long side, cut each chicken breast in half (cutting almost but not all the way through). Spread breast halves open and pound with meat mallet till even thickness.
• Sprinkle each breast with a heaping tablespoon full of the ham mixture. Roll each breast jelly roll style and secure with toothpicks.
• Cut core from each tomato, place tomatoes in boiling waterfor 10 seconds, cool under running water,peel and dice, set aside.
• In skillet, over medium , cook chicken rolls in EVOO until browned on all sides and loses pink color throughout (about 10 mins.) Remove to plate to keep warm.
• In drippings,in skillet, heat chicken broth and diced tomatoes to boiling stirring to loosen brown bits from bottom of skillet. Reduce heat and simmer over low for five minutes to blend flavors.
• While chicken rolls are browning, cook pasta as directed.
• Toss with remaining ham mixture. Discard toothpicks in chicken rolls and cut into 1/2 inches thick slices. Serve over pasta.

CHICKEN CORDON BLEU PASTA

Steps:

• For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
• Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
• In a large skillet, heat 2 tablespoons olive oil over medium heat.
• Add chicken, and cook for 4 minutes.
• Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
• Cut chicken crosswise into 1/2-inch-thick slices.
• For cheesy pasta, in a large skillet, melt butter over medium heat.
• Add garlic and ham; cook for 2 minutes.
• Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
• Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
• Add cheese, stirring until melted.
• Add hot cooked pasta to pan, tossing gently to coat with sauce.
• Spoon creamy cheesy pasta onto serving plates.
• Place sliced chicken over pasta.
• Garnish with fresh thyme, if desired.

CHICKEN CORDON BLEU SALAD

Steps:

• Place chicken between plastic wrap and pound until 1/8 thickness.
• Top each piece of chicken with some ham and a slice of swiss cheese. Roll up chicken and secure with a toothpick.
• Mix seasoning salt with crushed cornflakes. Dip chicken in melted butter then roll in cornflakes.
• Bake on a greased cookie sheet at 400 degrees for 35-40 minutes. Remove toothpicks and slice chicken on an angle.
• Divide lettuce into 4 servings. Place chicken on top. Top each salad with ranch or your favorite dressing.