Grandma Nancys Mouthwatering Chicken Cordon Bleu Food

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CHICKEN CORDON BLEU



Chicken Cordon Bleu image

Make and share this Chicken Cordon Bleu recipe from Food.com.

Provided by Amy Quackenbush

Categories     Chicken Breast

Time 50m

Yield 4 Chicken Cordon Bleu's, 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts
4 slices low-fat cheese
4 slices low-fat ham
4 teaspoons Dijon mustard
1 cup breadcrumbs
2 eggs

Steps:

  • Preheat oven to 350 degrees.
  • On a cutting board use a meat pounder to pound chicken breasts to a medium thickness.
  • In a small bowl beat the two eggs.
  • on a small plate place some bread crumbs.
  • On top of each chicken breast put a slice of cheese, a slice of ham, and a teaspoon of the dijon mustard on each chicken breast.
  • Roll the chicken in the egg mixture and then roll it in bread crumbs.
  • Place a toothpick in the center to hold it together.
  • Place rolled chicken breasts in a baking dish and bake covered with aluminum foil for 20 minutes.
  • Take of the aluminum foil and continue to bake for another 10-15 minutes or until the chicken is done.
  • This can be served with rice or noodles.

Nutrition Facts : Calories 484.4, Fat 20.9, SaturatedFat 6.7, Cholesterol 200.7, Sodium 893.1, Carbohydrate 20.6, Fiber 1.4, Sugar 2, Protein 50.4

CHICKEN CORDON BLEU



Chicken Cordon Bleu image

Make and share this Chicken Cordon Bleu recipe from Food.com.

Provided by imosquer m.

Categories     Very Low Carbs

Time 6m

Yield 3 3, 3 serving(s)

Number Of Ingredients 2

1/2 lb chicken, slices
1/2 cup cheese

Steps:

  • my instructions are as follow, roll up chicken into the cheese.

Nutrition Facts : Calories 224.9, Fat 16, SaturatedFat 6.2, Cholesterol 68.8, Sodium 234.8, Carbohydrate 1.6, Protein 17.8

CHICKEN CORDON BLEU (BH&G)



Chicken Cordon Bleu (Bh&g) image

Make and share this Chicken Cordon Bleu (Bh&g) recipe from Food.com.

Provided by mbellerose

Categories     Ham

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

4 chicken breast halves (boneless, skinless)
4 slices prosciutto or 4 slices cooked ham
4 slices swiss cheese (3 ounces)
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.
  • Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks.
  • In a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink (170 degrees F), turning to brown evenly. Remove toothpicks before serving.

CHICKEN CORDON BLEU



Chicken Cordon Bleu image

Make and share this Chicken Cordon Bleu recipe from Food.com.

Provided by CookingMonster

Categories     Chicken Breast

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 large boneless chicken breasts
6 slices deli ham (thin slices)
6 ounces swiss cheese
1/4 cup flour
2 tablespoons margarine
1 tablespoon chicken bouillon powder, to taste
1/2 cup boiling water
10 ounces sliced mushrooms, drained
1/3 cup wine or 1/3 cup apple juice
2 tablespoons flour
1/2 cup water
1/2 cup toasted almond

Steps:

  • Pound chicken flat with mallet to 1/4" thick.
  • Sprinkle with salt.
  • Lay ham slice on top and then cheese slice.
  • Rolle like jelly roll, tucking in the sides.
  • Skewer or tie.
  • Coat rolls in 1st amount of flour.
  • Let stand 20 minutes.
  • Brown in margerine in frying pan.
  • Add more margerine if needed. Transfer to baking dish, large enough to lay in single layer. In the same frying pan, dissolve boillion cubes in first amount of water. Add mushrooms and wine(or juice). Pour over chicken, scraping all bits stuck to pan. Cover. Bake in 350 degree oven for 1 1/2 hours until tender. Remove rolls to hot platter. Mix remaining flour and water together until no lumps remain. Stir into liquid in baking pan over medium heat until it boils and thickens. Pour over chicken and garnish with the almonds.Pound chicken flat with mallet to 1/4" thick. Sprinkle with salt. Lay ham slice on top and then cheese slice. Roll like jelly roll, tucking in the sides. Skewer or tie. Coat rolls in first amount of flour. Let stand 20 minutes. Brown in margerine in frying pan. Add more margerine if needed. Transfer to baking dish, large enough to lay in single layer. In the same frying pan, dissolve boillion cubes in first amount of water. Add mushrooms and wine(or juice). Pour over chicken, scraping all bits stuck to pan. Cover. Bake in 350 degree oven for 1 1/2 hours until tender. Remove rolls to hot platter. Mix remaining flour and water together until no lumps remain. Stir into liquid in baking pan over medium heat until it boils and thickens. Pour over chicken and garnish with the almonds.

Nutrition Facts : Calories 649.5, Fat 40.8, SaturatedFat 13.5, Cholesterol 132.9, Sodium 1047.9, Carbohydrate 19.4, Fiber 3.6, Sugar 3, Protein 48.6

GRANDMA NANCY'S MOUTHWATERING CHICKEN CORDON BLEU



GRANDMA NANCY'S MOUTHWATERING CHICKEN CORDON BLEU image

Categories     Chicken     Fry     Dinner

Yield 4 pieces

Number Of Ingredients 18

4 chicken breasts, deboned and skinned
1/4 pound peppered ham
1/4 lound or less of Swiss or Muenster cheese
1/2 teaspoon each salt and pepper (or to taste)
2 teaspoons flour
1/4 teaspoon all-spice
1/2 cup breadcrumbs
1 egg
3 tablespoons shortening
Sauce:
1/4 cup 2% or whole milk
1 cup monterey jack cheese, shredded
1/4 cup white wine
1/2 cup mushrooms, chopped
2 tablespoons flour
2 tablespoons water
*Toothpicks
*Large skillet with cover

Steps:

  • Pound chicken to 1/4 inch thick (use wax paper if you have it). Place 1-2 slices of ham and 1 of cheese on each piece. Roll the chicken, starting at the narrow end, and secure with toothpick(s). Mix flour, salt, pepper, and all-spice in a bowl. Beat the egg in a separate bowl and set aside. Pour breadcrumbs in another bowl. Dip chicken rolls in flour mixture, then in egg, then in breadcrumbs. Melt shortening in a skillet and brown chicken rolls for five minutes. Reduce heat, and add water; simmer covered for 45 minutes or until tender. Remove cover last 2-3 minutes to crisp. When the chicken is finished, put chicken on serving plate and cover with foil to keep hot. Keep about half or less of the drippings. Stir flour in until smooth. Stir in milk, cheese, and wine. Cook on high 3-4 minutes. Stir in mushrooms, cook for 5 minutes. Pour sauce over chicken rolls.

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