Healthier Chicken Cordon Bleu I Food

PVW'S HEALTHIER TAKE ON CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees.
• Butterfly each chicken breast (cut it length wise with out cutting all the way through). Open it up and sprinkle the inside of the chicken with seasoning mix (Mrs. Dash).
• Place one slice of cheese inside each of the chicken breasts along with 1-2 slices of ham. I like to fold the cheese in half so it fits better in the chicken and is not hanging out.
• Sprinkle a little bit of the 1 teaspoon of garlic on each folded combo of ham & cheese. Then fold the chicken over to close like a packet. Secure the chicken roll closed by using a toothpick.
• Sprinkle seasoning mix on outside of chicken (I also like to sprinkle the bottom as well). Place in an oven safe dish and cover with foil.
• Bake chicken for 30-40 minutes or until fully cooked.
• To get a nice golden brown color you can remove the foil after 15-20 minutes or so. Or you can broil the tops for 3-6 minutes when chicken is fully cooked.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
• Take care not to pound too hard because the meat may tear or create holes.
• Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
• Tuck in the sides of the breast and roll up tight like a jellyroll.
• Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
• Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
• The oil will help the crust brown.
• Beat together the eggs and water, the mixture should be fluid.
• Lightly dust the chicken with flour, then dip in the egg mixture.
• Gently coat in the bread crumbs.
• Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
• Cut into pinwheels before serving.

PANKO CHICKEN CORDON BLEU

Steps:

• Heat oven to 375ºF.
• Pound chicken to 1/4-inch thickness; place, top sides down, on work surface. Top with ham and cheese. Roll up, starting at one short end of each breast.
• Spray 11x7-inch baking dish with cooking spray. Combine coating mix and oil in shallow dish. Whisk egg in separate shallow dish until blended. Dip chicken roll-ups, 1 at a time, in egg then coating mixture, turning to evenly coat each roll-up with each ingredient. Place, seam sides down, in prepared baking dish.
• Bake 30 min. or until chicken is done (165ºF).

CHICKEN CORDON BLEU CASSEROLE - EASY/HEALTHY VERSION FOR TWO

Steps:

• Heat oven to 350
• Pour oil in a large skillet and heat over med-high heat.
• Drain chicken from can and add to heated oil.
• Tear apart ham (bitesize pieces) and add to skillet.
• Keep stirring chicken/ham mixture around in skillet until chicken is slightly browned and there should be no oil left - it should all be absorbed.
• (appx 5 minutes total).
• Transfer chicken/ham mixture from skillet to a 9x9 (or close to 9x9) baking dish, add 1/2 cup of cheese, and set aside.
• Return skillet to stove and turn heat down to medium. Pour in the cream of celery soup and gradually add milk and stir to make smooth. Keep it bubbling for about a minute then turn down to low.
• Add dill, garlic, onion, nutmeg, and salt & pepper to soup mixture and stir until blended. Pour soup mixture over chicken/ham/cheese mixture and gently stir until everything is covered.
• Sprinkle bread crumbs on top then sprinkle on the remainder (1/4 cup) of the cheese. I usually then sprinkle on some more dill and black pepper but it's just for presentation.
• Bake at 350 for about 20 minutes.

CHICKEN CORDON BLEU

Steps:

• Heat oven to 350°F.
• Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
• Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

SAUTEED CHICKEN CORDON BLEU

Steps:

• Pound breasts to uniform thickness.
• Place one slice each of the ham and cheese on top of each breast.
• Starting from the narrow end, roll breasts, securing with two toothpicks each.
• Melt butter in skillet and brown rolled breasts on all sides.
• Blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth.
• Pour soup over chicken and simmer until chicken is cooked through, about 35 minutes.
• Taking the top on or off the pan will help get your sauce to the desired consistence.
• Serve hot, over white rice, with peas and onions.
• Don't forget to take out the toothpicks!

HEALTHIER 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 one cheese slice and one ham slice on top of each breast. Roll up each breast and secure with a toothpick. lace in baking dish and sprinkle chicken evenly with bread crumbs.
• Bake in preheated oven until chicken breasts are no longer pink in center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and place 1/2 cheese slice on top of each breast. Return to oven and bake until cheese is melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

CHICKEN CORDON BLEU

Steps:

• Lay chicken breasts skinless side up and put a piece of wax paper over top before pounding meat till as flat as possible without ripping meat.
• Turn over; split long cheese in half, lay 1 half cheese on largest area of meat. Lay long slice of thin ham on top of cheese, then put other half of cheese on top of ham.
• Starting at the narrowest part of chicken breast, roll as tightly as possible (like a crescent roll). Stick a toothpick through on each side of the bottom to hold together.
• Put Shake 'N Bake in shallow bowl. Put water in another shallow bowl. Roll carefully the rolled-up chicken in water; make sure ends get wet too. Not soaking wet, but fairly moist so Shake 'N Bake will stick.
• Starting with both ends, dip in Shake 'N Bake and roll the rest. Be sure it's completely coated or cheese will melt and leak out the sides and burn on pan.
• Lay each piece side by side on baking dish, ungreased, Bake at 400 degrees for 45 minutes. Prepare Kraft Stove Top Stuffing while baking.