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.
PRIMAL CHICKEN CORDON BLEU
So many people out there are eating primal and/or paleo. I have lost a significant amount of weight by following the primal way of eating.
Provided by Annie
Categories Chicken Cordon Bleu
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Cut chickens into wings, drumsticks, thighs, and breast portions. Split breasts down the middle and debone the 4 breast halves. Pound breasts to about 1/4-inch thickness. Place chicken drumsticks, thighs, and wings into prepared baking dish in a single layer, placing chicken pieces as close together as possible. Layer ham, then Swiss cheese over the chicken legs, thighs, and wings. Lay the breasts on top.
- Mix together almond meal and olive oil in a bowl until crumbly. Sprinkle mixture over top of breasts.
- Bake in oven until a thermometer reads 165 degrees F (75 degrees C) in the center of the the thickest part of a thigh, about 1 hour.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 2.2 g, Cholesterol 207 mg, Fat 44.1 g, Protein 66.2 g, SaturatedFat 14.1 g, Sodium 467.2 mg, Sugar 0.3 g
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
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
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
EASY CHICKEN CORDON BLEU
This is an easy version of cordon blue. If you have never tried to make it before because it sounds intimidating, then you are missing out! This is a really easy way to do it (as most are). I personally think this is a very inexpensive dish!
Provided by Miss Diggy
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Take chicken and place on a large cutting board. Put a piece of wax paper (or even saran wrap) over the chicken breast.
- Use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts.
- Then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese.
- Take chicken and roll up into a log. If it isn't holding together, place a couple toothpicks into the chicken to hold in place.
- Roll each piece in the flour, then in beaten egg, then in bread crumbs.
- Place the chicken breasts in a baking dish and place in oven at 375°F and bake for 30-45 minutes (or until chicken is cooked through).
- Cut each piece in 2 pieces, and serve!
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