ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
- In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
- In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
- Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
CHICKEN CORDON BLEU
Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!
Provided by Bev I Am
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts if they're too thick.
- Place a cheese and ham slice on each breast within 1/2 inches of edge.
- Fold edges of chicken over filling and secure with tooth picks.
- Mix flour and paprika and coat chicken.
- Heat butter in skillet and cook chicken until browned on all sides.
- Add wine and bouillon with chicken in pan.
- Reduce heat to low, cover and simmer 30 minutes.
- Remove tooth picks and transfer breasts to warm platter.
- Blend cornstarch with cream and whisk slowly into skillet.
- Cook, stirring until thickened and pour over chicken.
Nutrition Facts : Calories 631, Fat 47.5, SaturatedFat 25.3, Cholesterol 203.4, Sodium 266.4, Carbohydrate 7.5, Fiber 0.2, Sugar 0.7, Protein 39.2
CHICKEN CORDON BLEU
For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
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 I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
NEW CHICKEN CORDON BLEU
Make and share this New Chicken Cordon Bleu recipe from Food.com.
Provided by jamb7866
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a nonstick skillet with cooking spray and heat over med-med high heat.
- Add chicken and cook for 6 minutes.
- Turn and cook another 6 minutes or until no longer pink.
- Stir in broth, vinegar, and pepper and let cook for a minute.
- Remove skillet from heat and top each with a ham slice, then a cheese slice.
- Cover and let cheese melt, about 3 minutes.
- Serve with your favorite salad greens or baby spinach.
- The sauce makes a light dressing.
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CHICKEN CORDON BLEU - EASY FREEZER MEALS
From easyfreezermeals.net
Cuisine FrenchTotal Time 1 hr 15 minsCategory Main CourseCalories 713 per serving
- Place your chicken breasts between 2 zip lock bags and pound them as flat as you can with out destroying them completely. (Optional) season the flattened chicken breast with a touch of salt and pepper.
- Place a slice of ham and 2 slices of swiss cheese on each chicken breast and roll them tightly. Secure with a toothpick.
- Create a station with 3 mixing bowls. One will have 1/2 of the flour (unseasoned). One will have the milk and the eggs whisked together, and the third will have the rest of the flour all of the panko bread crumbs and the seasonings listed above (salt, pepper, garlic powder, and onion powder).
- roll your cordon bleu in the unseasoned flour to coat well. Dust off. Then dip it in the egg milk mixture. Finally roll it in the seasoned flour and bread crumb mixture. Set on a tray and let it rest for 5 minutes.
EASY CHICKEN CORDON BLEU RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Baked Chicken Breast RecipesCalories 322 per servingTotal Time 1 hr 20 mins
- Preheat oven to 375 degrees F. Line a 15x10-inch baking pan with foil; set aside. Remove skin from chicken breast halves and discard. Using a small sharp knife, cut a horizontal pocket about 2 inches long and 1 inch deep in the meatier side of each chicken breast half.
- Prepare stuffing: Combine ham and cheese in a small bowl. Divide the stuffing among the pockets in the chicken breast halves.
- Whisk together egg and the water in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the stuffed chicken breast halves into the egg mixture, then in the breadcrumbs to coat. Arrange the chicken breast halves, meaty sides up, in the prepared baking pan. Drizzle with olive oil.
CORDON BLEU (DISH) - WIKIPEDIA
From en.wikipedia.org
Place of origin Switzerland
EASY CHICKEN CORDON BLEU RECIPE (+VIDEO) - LIL' LUNA
From lilluna.com
5/5 (6)Calories 429 per servingCategory Main Course
- Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish. To make each chicken roll up, layer one slice of ham and one slice of swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish. Spray with cooking spray. Bake 30 - 35 minutes, or until cooked through.
- When the chicken has about 15 minutes left, make the sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden. Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper. When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.
SHORTCUT CHICKEN CORDON BLEU (IN THE AIR FRYER!) | THE ...
From thesassyfoodie.com
5/5 (4)Total Time 25 minsCategory Main DishesCalories 403 per serving
- Season the Chicken: Season the chicken cutlets liberally with the garlic and onion powder, paprika and salt and pepper, on both sides.
- Layer Ham and Cheese: Top the chicken breasts with a a slice of cheese, and top with a slice of ham, slightly wrapping around the chicken.
- Bread the Chicken: Using a pastry brush or a spoon, brush the chicken generously with dijon mustard on one side. Dip the side with mustard in the panko breadcrumbs, and brush the other side with mustard. Flip the chicken over, and coat the other side in panko.
- Air Fry: Spray the air fryer basket with non-stick cooking spray, and place the chicken cutlets in the air fryer. Spray the tops with non-stick cooking spray, and air fry for 15 minutes at 400 degrees.
CHICKEN CORDON BLEU RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
5/5 (3)Category Chicken BreastServings 4Total Time 1 hr 15 mins
- Preheat the oven to 400°. In a medium bowl, toss the panko with the melted butter, 1 teaspoon of salt and 1/4 teaspoon of pepper. Spread on a rimmed baking sheet and bake for about 7 minutes, until lightly golden brown. Let cool slightly. Leave the oven on.
- Using a small knife, cut a 5-by-2-inch pocket in the side of each chicken breast; do not cut all the way through. Place the chicken breasts between 2 pieces of plastic wrap and pound them 1/2 inch thick. Season with salt and pepper. Stuff each pocket with 2 slices of prosciutto, 1/4 cup of cheese and 1/4 teaspoon of thyme. Wrap the stuffed chicken breasts tightly in plastic wrap and refrigerate for 20 minutes.
- Put the flour, eggs and toasted panko in 3 separate shallow bowls. Season the flour with 1/2 teaspoon each of salt and pepper. Whisk the mustard and a pinch each of salt and pepper into the eggs. Lightly flour the stuffed chicken breasts, tapping off the excess, then dip them in the eggs and coat with the panko, pressing to help the crumbs adhere.
- In a large nonstick skillet, heat the 3 tablespoons of olive oil. Add the chicken and cook over moderately high heat until lightly browned on both sides, 8 to 10 minutes. Transfer to a lightly oiled baking sheet and bake for 15 minutes, until the chicken is golden brown outside and white throughout. Transfer the chicken to a platter, cover with foil and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
WHAT TO SERVE WITH CHICKEN CORDON BLEU: 20 BRILLIANT SIDE ...
From lacademie.com
5/5 (5)Published 2021-09-20Category Side Dishes
- Creamy Garlic Pasta With Veggies. Creamy garlic pasta with veggies is one of the best treatments for chicken cordon bleu as the dish is light and full-flavored.
- Parmesan Garlic Butter Noodles. If you don’t like pasta, opt for noodles instead for your chicken cordon bleu. Noodles with parmesan cheese will satisfy your stomach, your taste, and your soul.
- Creamy Garlic Parmesan Risotto. This mixture of parmesan cheese and risotto can help you multitask cooking your protein and making a great side dish for chicken cordon bleu.
- Garlic Butter Rice. On the meal table of the Southeast Asian people, you always see a bowl of rice. Why? Are you curious about this? Rice is a rich source of starch that can fill up your stomach and be cooked in many styles, making a common side dish for almost all main savories, even your chicken cordon bleu.
- Risotto With Mushroom. Whether you’ve heard the name or enjoyed the risotto with mushroom or not, let’s try to pair it with your chicken cordon bleu to know how special it is.
- Mashed Potatoes. Mashed potatoes are one of the most typical sides for chicken cordon bleu, and you just need around 15 minutes to make the side ready to enjoy both the creaminess and the crisp crust.
- Steamed Broccoli. Broccoli and chicken seem to be a great match. Just like how broccoli is the perfect companion for butter chicken, it’s also a must-try side dish for chicken cordon bleu.
- Roasted Green Beans. Roasted green beans might not be strange to you because they are very popular for almost all recipes made with meat, fish, or chicken.
- Roasted Parmesan Zucchini. One more recommendation for making your favorite vegetable to a side to go with chicken cordon bleu is roast cheese-coated zucchini.
- Honey Glazed Carrots. What should you do to make a side dish for a chicken dish with 20 minutes left before your dinner time? Don’t worry; honey-glazed carrots will be the perfect idea to rescue you from this tough situation.
CHICKEN CORDON BLEU RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (115)Calories 297 per serving
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
CHICKEN CORDON BLEU RECIPE | MYRECIPES
From myrecipes.com
Total Time 30 minsCalories 429 per serving
- Preheat oven to 350°. Heat oil in a large, ovenproof, nonstick frying pan. Sprinkle each chicken breast with 1/4 tsp. salt and lay in hot oil. Cook until browned on one side, about 5 minutes. Turn chicken over and transfer pan to oven.
- Cook chicken until no longer pink in the center, about 10 minutes. Spread each breast with 1/2 tsp. mustard. Top each with ham, then cheese, dividing evenly. Return to oven until cheese melts. Serve with a green salad.
CHICKEN CORDON BLEU BAKE – COMPLETE COMFORT FOODS
From completecomfortfoods.com
- In a medium bowl, 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, with a meat mallet, until about ½-inch thick.
- Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
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