EASY CHICKEN CORDON BLEU
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!
Provided by Nagi | RecipeTin Eats
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Nutrition Facts : ServingSize 300 g, Calories 590 kcal, Carbohydrate 19.4 g, Protein 72.3 g, Fat 24.1 g, SaturatedFat 8.8 g, Cholesterol 207 mg, Sodium 996 mg, Fiber 1.5 g, Sugar 3.2 g, UnsaturatedFat 15.3 g
SANDY'S CHICKEN "CORDON BLEU"
My mother would make this for special occasions and my family loved it. My youngest daughter Casey decided that she no longer would eat ham ..but she would eat pepperoni! I adapted the recipe to include large slicing pepperoni and provolone cheese.Hope you like this as much as I do. Chicken Cordon Bleu is truly a blue ribbon dish...
Provided by Sandra McGrath
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat your oven to 350 degrees. Spray a 9x 12 (smaller if only making 4 breasts) baking dish with nonstick cooking spray or coat bottom with a little oil.I like them to fit snugly in the casserole as they bake into nice little bundles so I don't like casserole dish to be too large for this recipe.
- 2. Some grocery stores sell thin sliced chicken breast but if not you can buy the regular ones and pound them to about 1/4 inch thickness.Set up a workstation of a shallow dish with the mayonnaise and one with the breadcrumbs. Salt and pepper each side of the chicken breast and place one slice of pepperoni and one slice of provolone and top of breast and a basil leaf.
- 3. Roll each breast..You can use either of these methods to coat rolled breasts. NUMBER 1:Brush each using a pastry brush with mayonnaise and top with breadcrumbs after placed in a casserole dish side by side...OR NUMBER 2:Roll the rolled chicken breast in the mayonnaise and then the breadcrumb and place each in the casserole dish.
- 4. Then, when all of them are done and in the cassserole dish, top the rolled chicken breasts with italian seasoning and paprika. Place in the oven uncovered and bake for 35-45 minutes.
CHICKEN CORDON BLEU SANDWICHES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
- Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
- Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.
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
SANDY'S CHICKEN AND DUMPLINGS
Make and share this Sandy's Chicken and Dumplings recipe from Food.com.
Provided by Annacia
Categories Stew
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt.
- Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
- Remove chicken and allow it to cool enough to handle.
- Remove the carrot, onion and celery pieces from the broth and discard.
- Reserve the broth.
- Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
- THE DUMPLINGS:
- Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
- Add the buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
- FOR DROP DUMPLINGS:.
- Pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
- FOR ROLLED DUMPLINGS:
- Roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
- Bring the chicken broth to a boil, and stir in the milk and pepper.
- Correct seasonings, if desired.
- Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.
- Stir from time to time to make sure dumplings do not stick together.
- Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through.
- Remove from heat.
- Makes 4 to 6 servings.
- Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
Nutrition Facts : Calories 804.1, Fat 42.6, SaturatedFat 12.6, Cholesterol 144.1, Sodium 1348.3, Carbohydrate 57.8, Fiber 2.7, Sugar 4.8, Protein 44.3
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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CHICKEN CORDON BLEU RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (39)Estimated Reading Time 5 minsServings 4
- Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼" thick. Season chicken all over with salt and pepper.
- Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.
- Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.
- Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.
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