Best 15 Chicken Cordon Bleu Cooks Country Recipes

CHICKEN CORDON BLEU I

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.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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!

OVEN CHICKEN CORDON BLEU

Steps:

• Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
• In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• Bake 25 to 30 minutes, or until chicken is no longer pink in center.

CHICKEN CORDON BLEU

Steps:

• Heat oven to 350°F.
• Place chicken, top sides down, on work surface; spread with mustard. Top with ham and cheese. Roll up tightly, starting at one short end of each.
• Dip chicken in egg product, then roll in bread crumbs until evenly coated on all sides. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
• Bake 40 to 45 min. or until chicken is done (165°F), covering after 25 min.

EASY BAKED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

SKILLET CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

CHICKEN CORDON BLEU - COOK'S COUNTRY

Steps:

• 1. Make Crumbs. Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.
• 2 Stuff Chicken. Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut pocket in thickest part of chicken and stuff each breast with 2 ham and cheese rolls. Season both sides of chicken with salt and pepper. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.
• 3. Coat and Bake. Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

CHICKEN CORDON BLEU

Steps:

• Spread Chicken breasts flat.
• Place Ham & Cheese slices on breasts.
• Fold breasts, ham & cheese over.
• Fasten edges with toothpicks.
• Mix Flour and Paprika.
• Coat chicken pieces with flour mixture.
• Melt Margerine in 12" skillet.
• Cook chicken til browned on all sides.
• Add Wine and bouillon.
• Reduce heat to low and cover skillet.
• Simmer 30 minutes or until fork-tender.
• Remove from skillet, remove toothpicks.
• Blend Cornstarch and Cream until smooth.
• Gradually stir into skillet.
• Cook, stirring constantly, until thickened.
• Serve over chicken.

AFTER THE HOLIDAYS CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
• Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
• Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 minutes.

CHICKEN CORDON BLEU

Steps:

• Split, bone and skin the chicken pieces. Place each chicken breast half on a sheet of waxed paper. Using a meat mallet, flatten to 1/4 inch thick.
• Place 1 slice each of ham and cheese in the center of each piece. sprinkle evenly with parsley and pepper. Roll up each chicken breast lengthwise and secure with a wooden toothpick.
• Dip each piece into beaten egg and coat well with bread crumbs. In a heavy skillet, melt the butter and brown the chicken pieces. Place chicken in a 12 x 8 inch baking dish, reserving the drippings.
• To the drippings add the cheese soup, sour cream and the sherry. Stir well and pour over the chicken. Bake uncovered in a 350 degree oven for 40 to 45 minutes.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees.
• On a cutting board use a meat pounder to pound chicken breasts to a medium thickness.
• In a small bowl beat the two eggs.
• on a small plate place some bread crumbs.
• On top of each chicken breast put a slice of cheese, a slice of ham, and a teaspoon of the dijon mustard on each chicken breast.
• Roll the chicken in the egg mixture and then roll it in bread crumbs.
• Place a toothpick in the center to hold it together.
• Place rolled chicken breasts in a baking dish and bake covered with aluminum foil for 20 minutes.
• Take of the aluminum foil and continue to bake for another 10-15 minutes or until the chicken is done.
• This can be served with rice or noodles.

CHICKEN CORDON BLEU - SUPREMES DE VOLAILLE CORDON BLEU

Steps:

• One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
• Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.
• Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
• Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
• Five: Drain well and serve at once.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
• Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
• Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
• Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
• Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
• Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before the chicken is ready, warm the cream sauce on the stove.
• Plate chicken and ladle warm sauce over each portion.