Creamy Easy Chicken Cordon Bleu Without The Work Food

CHICKEN CORDON BLEU SAUCE

Steps:

• Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.
• Bring butter, broth and bouillon to a simmer in a medium-sized pot and reduce for 10-15 minutes.
• Stir in the cornstarch and whipping cream mixture and continue to cook until the sauce until thickens.
• When sauce is heated through and thickened, add pepper and basil.
• Serve over Chicken Cordon Bleu.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

CREAMY EASY CHICKEN CORDON BLEU WITHOUT THE WORK

Steps:

• Bread Crumbs -- In a food processor finely chop the bread crumbs and then add the paprika, salt and pepper. In a small saute pan on medium heat, add the butter and melt. Add the bread crumbs and toss well to coat. Cook until golden brown. Remove and set to the side.
• Sauce -- Add the soup, sour cream, salt (go easy, the soup has salt), pepper and 1/2 of the parsley to a small bowl.
• Chicken -- Spray a small casserole dish with Pam or any non stick spray and add the chicken, then the ham and top with the soup mixture.
• Bake -- Heat the oven to 325 and bake for 45 minutes uncovered. After 20 minute, add the cheese and top with the bread crumbs and remaining parsley and cook until golden brown and bubbly.
• Serve with some rice pilaf or butter noodles. Comfort food!

CREAMY CHICKEN CORDON BLEU

Steps:

• Put spinach into a well buttered 9 inch x 13 inch baking dish.
• Pound chicken breasts fairly thin; top each with a slice of ham and cheese roll up, securing with toothpick.
• Place on top of spinach in baking dish.
• Spoon equal portion of undiluted mushroom soup on each.
• Pour half and half around rolls, dot with butter, cover dish.
• Bake at 350 degrees F for 45 minutes.
• Test chicken to see if done after 30 minutes.

CREAMY ITALIAN CHICKEN CORDON BLEU

Steps:

• Preheat oven to 400 degrees.
• In skillet, heat half the butter over medium heat until bubbly and hot. Salt and pepper chicken than add it to skillet and cook briefly on each side (just until no longer pink).
• Transfer chicken to plate, top each with proscuitto and then mozzerella. Starting from the narrow end, roll chicken to enclose filling. Secure with a toothpick and transfer to a shallow baking dish; set aside.
• In the same skillet, heat remaining butter over low heat until bubbly and hot; add crumbs, parm. cheese and stir to combine. Sprinkle crumbs over chicken roll and bake until cheese is melted (about 5-8 minutes), remove toothpick, pour on sauce, and serve.
• To Make Sauce (while chicken is in oven):.
• In small saucepan, melt butter.
• With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps.
• Stir in cheese, mushed roasted garlic,and salt and pepper to taste. Cook, stirring constantly till thick and creamy.
• Pour over baked Chicken Cordon Bleu just before serving (and also everything else on your plate!).

EASY CHICKEN CORDON BLEU

Steps:

• Heat oven to 400ºF.
• Prepare stuffing mix as directed on package.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
• Bake 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until cheese is melted.