Anybody know the recipe for chicken cordon bleu with cheese?!


Question:

Anybody know the recipe for chicken cordon bleu with cheese?

other recipes for chicken cordon bleu are also appreciated.


Answers:
Chicken Cordon Bleu With Cheese Cream

Ingredients:
4 chicken breasts
4 slices deli ham (I like to use the honey ham, but any kind is good)
4 slices swiss cheese (sandwich size)
2 tablespoons cream cheese
Salt
1 egg, lightly beaten
Crushed saltine crackers
3 tablespoons vegetable oil
2 tablespoons water

Steps:
1. Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick.

2. Place one slice ham and one slice cheese on each breast.

3. Evenly distribute cream cheese between chicken breasts, spreading on top of the ham.

4. Roll up carefully, securing with toothpicks.

5. It is important to secure the ends so the cream cheese doesn't leak out!

6. Just close the ends by securing them with toothpicks.

7. Lightly sprinkle each piece with salt, then dip in the egg.

8. Roll chicken in cracker crumbs.

9. 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.

10. Remove toothpicks and serve.

Good luck and enjoy! =)

Easy Chicken Cordon Bleu
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister

4 small boneless skinless chicken breast halves (1 lb.)

4 slices OSCAR MAYER Thin Sliced Smoked Ham

1 can (10-3/4 oz.) condensed cream of chicken soup

1 Tbsp. GREY POUPON Dijon Mustard

1 cup KRAFT Shredded Swiss Cheese

PREHEAT oven to 400?F. Prepare stuffing mix as directed on package; set aside.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.

BAKE 25 min. or until chicken is cooked through (170?F). Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Chicken Cordon Bleu ISUBMITTED BY: Kiersten

"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."
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
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.

Chicken Cordon Bleu is always made with cheese. Anything containing the term "cordon bleu", which means "blue ribbon", will always contain ham and some type of Swiss cheese. Here's a pretty decent looking recipe: http://allrecipes.com/recipe/chicken-cor...

TIP: gruyere is the best cheese to use, in my opinion.

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

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.

All cordon bleu have cheese in them or they are not a cordon bleu. The filling is ham and swiss cheese. I have had them that are breaded and some unbreaded. they are baked( breaded ones) or sauted the unbreaded ones.

CHICKEN CORDON BLEU

Note: This recipe is per person - double it for each person.

2 1/4 tsp. bread crumbs
1 skinned chicken breast, pounded to 1/8 inch thick
1 sliced boiled ham
1 slice Swiss cheese

OPTIONAL MORAY SAUCE (Serves 4):

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper

In skillet, heat half of the butter over medium heat until bubbly and hot. Add chicken and cook briefly on each side (just until no longer pink). Transfer chicken to plate, top each with ham and then cheese. Starting from the narrow end, roll chicken to enclose filling. Secure with a toothpick and transfer to a shallow baking dish; set aside.
Preheat oven to 400 degrees. In the same skillet, heat remaining butter over low heat until bubbly and hot; add crumbs and stir to combine. Sprinkle crumbs over chicken roll and bake until cheese is melted (2-3 minutes for one), remove toothpick and serve.

To make optional Moray Sauce: 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, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick. Pour over baked Chicken Cordon Bleu just before serving.




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