Swiss Cheese Sauce For Chicken Cordon Bleu Food

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Combine last 5 ingredients in a large glass measuring cup.
• Heat to just warm in microwave to help dissolve bouillon.
• Melt butter in saucepan on low.
• Add flour and stir until smooth and bubbly.
• Add Milk mixture and heat.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

ORIGINAL CHICKEN CORDON BLEU

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.

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!

CREAMY ITALIAN CHICKEN CORDON BLEU

Steps:

• Preheat oven to 400 degrees.
• In skillet, heat half the butter over medium heat until bubbly and hot. Salt and pepper chicken than add it to skillet and cook briefly on each side (just until no longer pink).
• Transfer chicken to plate, top each with proscuitto and then mozzerella. Starting from the narrow end, roll chicken to enclose filling. Secure with a toothpick and transfer to a shallow baking dish; set aside.
• In the same skillet, heat remaining butter over low heat until bubbly and hot; add crumbs, parm. cheese and stir to combine. Sprinkle crumbs over chicken roll and bake until cheese is melted (about 5-8 minutes), remove toothpick, pour on sauce, and serve.
• To Make Sauce (while chicken is in oven):.
• In small saucepan, melt butter.
• With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps.
• Stir in cheese, mushed roasted garlic,and salt and pepper to taste. Cook, stirring constantly till thick and creamy.
• Pour over baked Chicken Cordon Bleu just before serving (and also everything else on your plate!).

CREAM CHEESE CHICKEN CORDON BLEU

Steps:

• Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.
• Place one slice ham and one slice cheese on each breast.
• Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.
• Roll up carefully, securing with toothpicks.
• It is important to secure the ends so the cream cheese doesn't leak out!
• Just close the ends by securing them with toothpicks.
• Lightly sprinkle each piece with salt, then dip in the egg.
• Roll chicken in cracker crumbs.
• Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes.
• Remove toothpicks and serve.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

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!

CHICKEN CORDON BLEU

Steps:

• Combine eggs and milk in a small bowl.
• Combine flour and breadcrumbs in a larger bowl.
• Pound the chicken breasts to approximately 1/4 inch between waxed paper.
• Place 1 slice swiss cheese on chicken breast, followed by 1 slice ham, then another slice of cheese.
• Tuck in sides of chicken and roll chicken in a tight roll. Secure with toothpicks.
• Dip chicken into egg mixture, place into breadcrumb mixture and coat thoroughly.
• Repeat for all chicken breasts, then place in refrigerator for a minimum of 30 minutes (can be refrigerated overnight).
• Preheat Oven to 350 degrees.
• Heat oil in frying pan and saute until golden brown.
• Place the chicken on a baking sheet, cover with foil and bake for 35 - 40 minutes.

CHICKEN CORDON BLEU

Steps:

• Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
• Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

WEEKNIGHT CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
• Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
• In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
• Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.