Cordon Bleu Salad 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 SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

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 SANDWICHES

Steps:

• Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
• Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
• Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

VEAL CORDON BLEU RECIPE

Steps:

• Flatten your veal filet to stretch out. Take care not to create holes into the meat. Season with salt and pepper on both sides.
• Take a slice of ham and a slice of cheese, place the cheese on the ham and close the ham in such a way so that the cheese is inside and doesn't cross the ham border.
• Then take the wrapped ham/cheese slices and place on a veal filet. Fold meat over ham and cheese to create a pocket, seal with a toothpick on one side.
• Prepare 3 plates, one with all purpose flour, another with the egg and the last one with the breadcrumbs.
• Drag the veal cordon bleu pocket first through the flour, then through the egg and coat at last with the bread crumbs.
• Heat up a pan with the cooking oil. Shallow fry the cordon bleu golden on both sides over high to medium heat.
• Remove and discard toothpick before serving. Serve hot with a side.

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.

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.

CLASSIC CHICKEN CORDON BLEU

Steps:

• Gather the ingredients.
• Preheat the oven to 400F. Toss the bread crumbs with the butter, garlic powder, and thyme. Spread them on a parchment lined baking sheet.
• Bake the breadcrumbs for 5 minutes, shaking the pan every minute until the breadcrumbs are browned.
• Butterfly each chicken breast. You will now have four pieces.
• Pound each piece of chicken into a thin sheet.
• Season the chicken with the salt and pepper. Take one piece and lay it flat. Add a slice of swiss cheese and two slices of ham.
• Roll the chicken into a log or simply fold in half. Try to tuck the ham and cheese into the chicken as much as you can.
• Whisk together the mayonnaise and Dijon mustard. Slather it over the chicken, coating it on all sides.
• Press the toasted bread crumbs onto the chicken to completely coat.
• Place on a parchment lined baking sheet or a buttered casserole dish and bake at 400 for 20 minutes or until the internal temperature reaches 165F. While the chicken is baking, prepare the sauce. Prepare the sauce.
• Gather your ingredients.
• Melt the butter in a saucepan over medium heat. Once its melted whisk in the flour and cook for 2 minutes on low heat.
• Add the garlic and cream cheese. Cook until the cream cheese has melted. Add in the chicken bouillon, water, and cream and cook, stirring frequently until the sauce is hot and has thickened. Whisk in the Dijon mustard, pepper, and the parmesan cheese.
• Remove the chicken from the oven once it is golden brown, cheese is oozing and the internal temperature is 165F.
• Spoon the sauce over the cooked chicken and serve immediately.

WHAT TO SERVE WITH CHICKEN CORDON BLEU? 7 BEST SIDE DISHES

Steps:

• Pick your favorite recipe from the article.
• Organize your ingredients and utensils.
• Follow the detailed instructions in the recipe to make your side dish.
• Prepare and serve for delicious meal!

CHICKEN CORDON BLEU BURGERS WITH JAPANESE CABBAGE SALAD

Steps:

• Take out equipment and ingredients. Preheat BBQ to medium (approx 350º F) by starting both burners on a low-med setting.
• Grate onion into a large bowl. Add chicken, turkey, egg, cornflake crumbs and spices to bowl.
• Use just turkey or chicken if both not available Mix well.
• Form the mixture into 8 large patties, each 3/4 inch thick. These can be formed and frozen ahead of time, on the weekend to save time.
• Make sure you put parchment between each burger, just in case you forget to take them out to defrost.
• Place patties on BBQ. Close lid. Cook each side 5-10 minutes or until center is well cooked.
• Thermometer should be at least 160-170º F.
• Meanwhile: Place coleslaw in a large bowl. Slice onions and add to bowl. Add almonds and pecans to bowl. Add noodles to bowl.
• Whisk sugar, rice vinegar, oils and spices in a small bowl.
• For the last 2-3 minutes of cooking the burgers, heat ham slices on grill.
• Spread red chili spread on patties.
• Place slices of cheese on patties.
• Place the buns cut side down on the grill.
• Serve chicken burgers on the buns with ham and fixings of choice.