Best 10 Chicken Cordon Bleu Skinnytaste Recipes

SKILLET CHICKEN CORDON BLEU

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

BAKED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.
• Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
• Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
• In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
• In another medium bowl, combine breadcrumbs and parmesan cheese.
• Dip the chicken into the egg wash, then into the breadcrumbs.
• Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Preheat oven to 400°F | 205°C. Line a heavy baking sheet with foil and spray with cooking spray.
• In a medium bowl, combine ground chicken, bread crumbs, parmesan, parsley, egg, garlic, dried oregano, dried basil, and salt. Mix thoroughly, and then divide into 12 equal portions.
• Roll each 1/12 portion of the ground chicken mixture into a ball. Set aside. I usually put them in the fridge for about 15 minutes to make the mixture set a little better before trying to form it into balls.
• While the meatballs are chilling, make the centers.After making this recipe a number of times, I've found that it is easiest to make the ham and cheese centers in the following way:A. Divide the cheese into equal 12 portions.B. Form the cheese portions into little balls. Slightly wet your hands when you do this to encourage the grated cheese to stick together easier.C. Cut the deli ham into ribbons roughly 1-inch wide. Divide into 12 portions.D. Wrap the ham strips around the cheese balls.
• Place a ham-covered cheese ball on one side of a prepared meatball, and form the meat mixture around it so that the ham-n-cheese is now in the middle of the meatball.
• Transfer prepared meatballs to baking sheet and bake uncovered 18-22 minutes, or until no longer pink in center.
• Make the sauce while the meatballs are finishing in the oven.
• In a small bowl, combine wine, broth, milk, and mustard. Set aside.
• Melt one tablespoon butter in skillet over medium-low heat. Sprinkle in one tablespoon flour and whisk until it begins to smell slightly nutty, about a minute.
• Add liquid mixture all at once and whisk constantly. When mixture begins to thicken, remove from heat and stir in lemon juice, salt and parsley.
• When meatballs have finished in the oven, transfer to a skillet and toss with prepared sauce; or simply pour the sauce over the top.

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

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.

SKINNY CHICKEN CORDON BLEU

Steps:

• Preheat Oven to 450.
• Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
• Season both sides of the chicken with pepper and salt to taste.
• Turn chicken over so that the membrane layer is against the cutting board.
• Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
• Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
• Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
• On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
• Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
• During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
• After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
• ENJOY!

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 SKILLET

Steps:

• Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

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.