Best 6 Chicken Cordon Bleu With Alfredo Recipes
CHICKEN CORDON BLEU I
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.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN CORDON BLEU II
'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!
Provided by Behr
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Nutrition Facts : Calories 584.3 calories, Carbohydrate 7.7 g, Cholesterol 195.3 mg, Fat 40.9 g, Fiber 0.3 g, Protein 41.6 g, SaturatedFat 23.8 g, Sodium 655.3 mg, Sugar 0.7 g
CHICKEN CORDON BLEU WITH GARLIC ALFREDO SAUCE RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 10
Steps:
- RINSE AND PAT DRY ALL THE CHICKEN BREASTS.. LAY FLAT ON CUTTING BOARD. CUT THE BREASTS IN HALF HORIZONTAL, POUND TO 1/4 INCH THICK WITH A MEAT MALLET. ADD IN CANADIAN BACON OR HAM SLICE ADD A SLICE OF PEPPER JACK CHEESE ( OR YOUR FAVOURITE CHEESE ) ROLL INTO A BALL STARTING AT THE SMALLEST END, SECURE WITH TOOTH PICKS. IN A BOWL MEASURE OUT FLOUR, SALT AND PEPPER MIX THOROUGHLY IN A SEPARATE BOWL WHISK THE EGG AND MILK TOGETHER IN A THIRD BOWL POUR BREAD CRUMBS IN ( I USE LA ROMANELLA ) ROLL THE CHICKEN / HAM AND CHEESE IN FLOUR THEN THE MILK THEN THE BREAD CRUMBS AND PLACE IN OVEN GRADE BAKING TRAY. PREHEAT YOUR OVEN TO 375 f... PLACE THE CHICKEN IN YOUR OVEN FOR 45 MINUTES, AT THE END OF THE 45 MINUTES ADD A PIECE OF CHEESE ON TOP AND THEN THE ALFREDO SAUCE USE ALL OF THE SAUCE TO COVER THE TOP AND SIDES OF THE CHICKEN, PUT BACK IN OVEN FOR ANOTHER 5 MINUTES TO HEAT THE SAUCE AND MELT THE CHEESE. SERVE AND ENJOY
CHICKEN CORDON BLEU WITH ALFREDO RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- RINSE AND PAT DRY ALL THE CHICKEN BREASTS.. LAY FLAT ON CUTTING BOARD. CUT THE BREASTS IN HALF HORIZONTAL, POUND TO 1/4 INCH THICK OR LESS WITH A MEAT MALLET. ADD IN CANADIAN BACON OR HAM SLICE ADD A SLICE OF PEPPER JACK CHEESE ( OR YOUR FAVOURITE CHEESE ) ROLL INTO A BALL STARTING AT THE SMALLEST END, SECURE WITH TOOTH PICKS. IN A BOWL MIX EGG AND MILK TOGETHER. PLACE BREAD CRUMBS IN A SHAKER WITH LARGE HOLES ( JUST LARGE ENOUGH SO THE BREAD CRUMBS CAN FALL OUT ) ROLL THE CHICKEN IN THE EGG / MILK MIXTURE, COAT WITH BREAD CRUMBS EVENLY AND SO NO CHICKEN IS SHOWING. PLACE IN BAKING TYPE OF DISH / PAN PREHEAT OVEN TO 375 F PLACE CHICKEN IN OVEN FOR 35 MINUTES. REMOVE CHICKEN FROM OVEN POUR ALFREDO SAUCE EVENLY OVER ALL CHICKEN PIECES AND ADD ANOTHER PIECE OF CHEESE ONTOP OF EACH CHICKEN PIECE. PLACE BACK IN OVEN FOR 5 MINUTES TO HEAT SAUCE AND MELT CHEESE,,, SERVE WHILE HOT.
CHICKEN CORDON BLEU W/SWISS DIJON ALFREDO SAUCE
Lisa's slightly lightened-up version of chicken cordon bleu is fantastic! It's much easier to make too. Placing the Swiss cheese in the Alfredo sauce is a brilliant idea. Not only does it solve the oozing cheese problem, but it allows you to add as much of the sauce your heart desires on top of the chicken. The chicken itself is tender and juicy with a smoky flavor from the ham.
Provided by Lisa Myrick @Heavenlybliss
Categories Chicken
Number Of Ingredients 11
Steps:
- In 3 separate shallow dishes, place the flour, salt, and pepper in one, egg in another, and bread crumbs in the last one. Set aside. Preheat over to 350. Spray a baking sheet with butter spray and set aside.
- With a sharp knife, slice chicken breasts horizontally without cutting all the way through the other side.
- Open up as you would a book.
- If they are very thick, gently pound them out between sheets of waxed paper or plastic wrap until 1/8 to 1/4 inch thick, being careful not to rip the meat. You can see that I pounded my pretty thin so they would cook faster. This helps keep the meat moist and tender.
- Slice each ham slice into strips and place on 1/2 of each chicken breast.
- Fold over the other half as though you are pressing the ham between the pages of a book.
- Carefully coat each piece lightly with the flour, holding it so the ham doesn't fall out.
- Dip in the egg, allowing excess to run off.
- Coat well with the seasoned bread crumbs and place on the prepared baking sheet. Spray tops well with additional butter spray.
- Cook 20 to 30 minutes, until done. This will depend on how thick your chicken breast is once you put the ham in it. Mine were pretty thin and took exactly 20 minutes in my oven...they were cooked through and yet still juicy and tender.
- During the last 10 minutes the chicken is baking, combine all sauce ingredients in a small sauce pan. Cook over medium heat, stirring often, until cheese is melted and the sauce is smooth.
- Once you take the chicken out of the oven, allow it to rest for 5 minutes so that the juices distribute throughout. Serve with the sauce. Enjoy!!!
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