Hawaiian Chicken Cordon Bleu Pizza Food

CHICKEN CORDON BLEU PIZZA

Steps:

• Heat oven to 425°F.
• Grease a 12-inch pizza pan.
• Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan.
• Spread salad dressing over crust. Sprinkle with provolone cheese. Top with chicken, Canadian bacon, bacon, onions, tomato and mozzarella cheese.
• Bake at 425°F for 18 to 22 minutes or until crust is deep golden brown.
• Cut into wedges to serve.

HAWAIIAN CHICKEN CORDON BLEU PIZZA

Steps:

• Preheat oven to 450º.
• Grill or bake chicken breasts, seasoning with salt and pepper to taste. Time is approximately 20 minutes, depending on breast size.
• Allow to cool, then chop chicken in a very large dice. Set aside. (Chicken may be cooked alongside pineapple, just for longer!).
• Mix pineapple and honey; broil for 10 minutes, stirring frequently. Remove from oven; set aside.
• Drop oven temperature to 375º.
• Roll out crescent dough into rectangle; pinch seams to seal and form an edge.
• Bake crust for 6 minutes; remove.
• Remove 4 cheese wedges from foil and spread on crust, using an offset spatula.
• Top cheese-spread crust with chicken, ham and pineapple.
• Remove foil from remaining cheese wedges and crumble over other ingredients.
• Cook at 375º for 10 minutes.
• Remove from oven; slice into squares or strips.

CHICKEN CORDON BLEU PIZZA

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. pan, pinching edges to form a rim if desired. Bake until edges are light brown, 8-10 minutes., Spread crust with Alfredo sauce; sprinkle with garlic salt. Top with remaining ingredients. Bake until crust is golden brown and cheese is melted, 8-10 minutes.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
• Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
• Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
• Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

CHICKEN CORDON BLEU FRENCH BREAD PIZZA RECIPE

Steps:

• Preheat oven to 400 degrees.
• Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce.
• Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions.
• Cook for about 10 minutes, or until cheese starts to melt.
• Cut into slices and serve.

PIZZA CORDON BLEU RECIPE BY TASTY

Steps:

• Season the chicken breasts with the salt, red pepper flakes, garlic powder, onion powder, and oregano, tossing to coat evenly.
• On a cutting board, place a chicken breast between 2 sheets of plastic wrap and pound to about ½-inch (1-centimeter) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of mozzarella and 8 pepperoni slices on top of the chicken.
• Starting from a short end, evenly roll up the chicken, tucking the cheese and pepperoni inside, then wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the chicken roll. Tie the excess plastic to secure. Repeat with the remaining chicken, mozzarella, and pepperoni.
• Chill the chicken rolls in the refrigerator for 30 minutes.
• Meanwhile, in a large high-walled skillet, heat canola oil until it reaches 325°F (170°C).
• Add the flour, eggs, and bread crumbs to 3 separate shallow dishes. Add the Parmesan cheese to the bowl with the bread crumbs and stir to combine.
• Unwrap the chicken rolls and coat in the flour, then the egg, then the bread crumb mixture.
• Fry the chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). If a good color is achieved but the chicken is not cooked through, transfer to a wire rack set over a baking sheet and finish the chicken 10. in the oven at 325°F (170°C) until the proper temperature is reached.
• Slice the chicken rolls into medallions, then serve with the warm marinara sauce alongside.
• Enjoy!

CHICKEN CORDON BLEU IN PASTRY

Steps:

• On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points., Bake at 375° until a thermometer inserted in the chicken reads 170°, about 15 minutes. Top with slice of Swiss cheese; bake until cheese is melted and pastry is golden brown, about 5 minutes longer.

HAWAIIAN PIZZA

Steps:

• Preheat oven to 450°.
• Combine all sauce ingredients in a small saucepan.
• Heat over low heat until the mixture comes to a simmer, stirring frequently.
• Set sauce aside to cool slightly.
• Place pizza crust on a pizza pan and brush with olive oil.
• Spread sauce on crust. You may not need all of the sauce, based on your personal preference. I usually have about 2 - 3 tablespoons leftover.
• Lay ham slices over sauce, then top with pineapple, bell bepper, onion, and cheese.
• Bake for 12 - 15 minutes, until cheese is melted and beginning to turn a golden brown.

CHICKEN CORDON BLEU PIZZA

Steps:

• Heat oven to 425°F. Spray 12-inch pizza pan or cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix, Parmesan cheese and hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 to 8 minutes or until light golden brown.
• Spread pasta sauce over partially baked crust. Top with chicken, ham, Swiss cheese and green onions.
• Bake 10 to 15 minutes longer or until crust is golden brown and cheese is melted.

HAWAIIAN CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.

WEEKNIGHT HAWAIIAN CHICKEN DINNER

Steps:

• Mix sherry or wine, vinegar, garlic powder, soy sauce, pineapple juice, and sugar in a large bowl.
• Put the chicken breasts into the mixture, refrigerate, and marinate for 24 hours.
• Grill or broil chicken until cooked through. During the last 2 minutes of grilling, place pineapple rings on top of chicken.

CHICKEN CORDON BLEU SANDWICH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
• Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
• Stir chicken and diced pickle into cheese sauce.
• Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
• Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

HAWAIIAN CHICKEN PIZZA

Steps:

• Warm up chicken with barbecue sauce then set aside.
• Brush crust with olive oil then a light layer of barbecue sauce.
• Top with 1/2 of the shredded cheese.
• Next add the chicken, onions, peppers, and pineapple, and remaining shredded cheese.
• Cook on a pizza pan in a 400* oven for about 10 minutes or until cheese is melted.