This is the only recipe I will use for Chicken Cordon Bleu. You can half it too (we do since there is only 2 of us) and you can use water or chicken broth instead of the wine (which we do also)
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
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.Easy chicken cordon blue recipes?
Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. The European dish most similar to Chicken Cordon Bleu is Chicken Kiev, chicken stuffed with seasoned butter, dredged in bread crumbs, and fried. The dish was also likely heavily influenced by Veal Cordon Bleu, a Swiss dish in which veal is wrapped in ham and cheese and fried.
The basic components of Chicken Cordon Bleu are chicken, ham or prosciutto, and a cheese such as Swiss or Gruyere. Many recipes also integrate bread crumbs as a crust. There are numerous ways to prepare Chicken Cordon Bleu – the simplest is to create a layered dish with chicken on the bottom, mostly cooked, with the ham and cheese added towards the end of the cooking process to be warmed and melted. Cooks attempting to make a more weight-conscious version of this dish might prefer this preparation, because it can be baked rather than fried.
Cooks can also slice a hole in the chicken, insert the cheese, and wrap the stuffed chicken in ham before rolling it in breadcrumbs and frying or baking it. However, Chicken Cordon Bleu most often appears in a rolled presentation, with the chicken butterflied and pounded flat and the ham and cheese wrapped up inside. The tightly rolled Chicken Cordon Bleu can then be dipped in breadcrumbs and fried, grilled, or roasted.
To make a basic rolled Chicken Cordon Bleu, preheat the oven to 350°F (177°C) while preparing your other ingredients. Butterfly four boneless, skinless chicken breasts and pound them to a thickness of approximately ¼ inch (a little under a centimeter). Lay the chicken breasts flat, sprinkle with salt and pepper, and layer a slice of ham or prosciutto and a slice of cheese on top. Roll tightly, securing with toothpicks if needed. Beat an egg and set it out in a shallow dish, along with breadcrumbs.
Dredge the rolled chicken through the egg, and then the breadcrumbs, and set seam side down in a lightly oiled baking dish. Set a tablespoon of butter on top of each piece of Chicken Cordon Bleu, and bake for 35 minutes or until the juices run clear. For an optional topping, simmer ½ cup chicken broth and 1 cup heavy cream on low, adding salt, pepper, oregano, and other spices to taste, and stirring until thickened.Easy chicken cordon blue recipes?
Cordon Bleu Chicken
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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Skillet Chicken Cordon Bleu
1 tablespoon butter
4 whole boneless, skinless chicken breast, cubed
1/4 cup white wine
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced ham
In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
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Slow Cooker Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
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Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!
by Bev
1 hour | 20 min prep
SERVES 6
* 6 chicken breasts
* 6 slices swiss cheese
* 6 slices ham
* 3 tablespoons flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon
* 1 tablespoon cornstarch
* 1 cup whipping cream
1. Pound chicken breasts if they're too thick.
2. Place a cheese and ham slice on each breast within 1/2 inches of edge.
3. Fold edges of chicken over filling and secure with tooth picks.
4. Mix flour and paprika and coat chicken.
5. Heat butter in skillet and cook chicken until browned on all sides.
6. Add wine and bouillon.
7. Reduce heat to low, cover and simmer 30 minutes.
8. Remove tooth picks and transfer breasts to warm platter.
9. Blend cornstarch with cream and whisk slowly into skillet.
10. Cook, stirring until thickened and pour over chicken.
Easy Chicken Cordon Bleu
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Yield
Makes 6 servings
Ingredients
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 6 skinned and boned chicken breast halves
* 1 (5.5-ounce) box seasoned croutons, crushed
* 1/3 cup shredded Parmesan cheese
* 2 egg whites
* 2 tablespoons water
* 12 thinly sliced smoked ham slices
* 6 Swiss cheese slices
* Honey mustard dressing (optional)
Preparation
Sprinkle salt and pepper evenly over chicken; set aside.
Combine seasoned crouton crumbs and Parmesan cheese in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow bowl.
Dip chicken in egg white mixture, and drain. Place 1 breast half in bag; seal and shake to coat. Remove to a lightly greased aluminum foil-lined baking sheet, and repeat with remaining chicken.
Bake at 450° for 20 minutes or until chicken is done. Top each breast half with 2 ham slices and 1 Swiss cheese slice. Bake 5 more minutes or until cheese melts. Serve with honey mustard dressing, if desired.
Prep: 20 min., Bake: 25 min.
Southern Living, JULY 2002
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Here is how I do it. I thaw the chicken breasts and the I pound them out so they are fairly thin. I then lightly coat them in a mixture of flour with salt and pepper to season them. In a pan on medium heat with a little olive oil I brown the chicken on both sides. When that is done I put the chicken breasts out on a baking pan and set my oven to 350f
I place the ham and the cheese on the chicken and I cook them for 20min. They turn out great every time and everyone I have made them for love it.
Do you have a crockpot? If so, try Crockpot Chicken Cordon Bleu: http://www.recipe4living.com/Recipe/3114…
My recipe is almost exactly like the one that has the cream added at the end of it. I also put a tablespoon of cream cheese in each of the breasts.
I just buy mine in a package at Krogers.. I didn't know any one else liked them! Awesome... but sorry for not answering your question thoroughly!
put some cheese and ham inside the chicken breast and then cook at 400 degrees for 20 mins and your golden
schwans
go to M%26amp;Ms and buy it
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