How long do I cook Chicken Cordon Blue?!
How long do I cook Chicken Cordon Blue?
Hi Everyone, I'm cooking 3, just over 12 ounces each of chicken cordon blue. I am cooking it at 350, how long am I looking at before it's done. I got it fresh from the store and they usually put the cooking directions on there, but this time they didn't. I remebered 350 degrees and that's it. Any suggestions? Thanks in advance.
Answers:
Easy!
SIMPLE CHICKEN CORDON BLEU
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
? cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
? cup chicken broth
1 cup whipping cream
Pound chicken breast to ?-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Cordon Bleu
chicken cordon bleu
Contributed By: chancie72
adapted other recipes until I found a recipe that worked for us
easy to make version of an old favorite
Ingredients
4 Chicken breast halves
4 Tlbs. dijon mustard
4 Thin slices honey baked ham
4 slices Swiss cheese
1/2 to 1 cup Flour
2 Eggs
1-2 Tbls. water
1-2 cups Bread crumbs
Salt
Pepper
Italian seasoning
Oil
Preparation
Pound the 4 chicken breast halves between wax paper sheets with a wooden mallet. After the breasts are pounded to 1/2 inch thickness, spread 1 t. dijon mustard on each breast. place 1 slice ham followed by 1 slice cheese on each breast. Fold each breast- long side followed by short sides followed by the other long side, so that ham/cheese is completely inside chicken. In 3 seperate pie pans put flour, eggs mixed with the water, and the bread crumbs mixed with the seasonings. Coat each chicken piece with the flour, then completely cover with the egg mixture and then press each piece into the bread crumbs coating completely. Refridgerate chicken for 1to 1 1/2 hours. Heat oil in a pan, brown each piece of chicken, about 2-3 minutes on each side. place chicken in a non stick pan and bake at 375 until done (about 35 minutes).
I feel it is very important, as a chef myself, to have an instant read thermometer....chicken can be very dangerous...it will probably take about 45 minutes or so....but stick the thermometer in there and make sure it is 165 degrees....that is very important....hope i could help!