Recipe for Chicken Cordon Bleu??

Question

Anyone have any good SIMPLE recipes for chicken CB??

Answer 1

"The standard Cordon Bleu swimming in a creamy wine sauce."
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:
1. 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.
2. 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.
3. 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.

Answer 2

Chicken Cordon Bleu

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Answer 3

REALLY SIMPLE CHICKEN CORDON BLEU

boneless skinless chicken breasts
ham
swiss cheese
your choice of shake 'n bake

This dish is different in that the chicken is not pounded or rolled up. Skinless, boneless chicken breasts are recommended. However many you want or need. Use any type of Shake 'n Bake: Barbecue Glaze, Original, Extra Crispy, or Hot 'n Spicy (recommended).
Heat the oven to 400F°.

Coat the breasts with the Shake 'n Bake, and put them in the oven for 15 minutes. Remove from oven and allow to cool somewhat.

Slice them in half, and add a slice or two of thin ham and a slice of Swiss cheese. Put the other half back on top. Return them to the oven for another 5 minutes or so.

Serve as-is or top them with your favorite gravy or sauce.

Enjoy!

Answer 4

yes I do. Set up 3 dishes first one with seasoned flour, second one 6 eggs beaten with 1 ounce of Parmesan cheese and 3 tablespoons chopped parsley, the third with plain bread crumbs. Reserve and prep chicken.

Have the butcher slice thin 1 -1 1/2 pounds of boneless chicken breast. Lay chicken out on table( set down some plastic wrap for sanitary reasons) Season each w/ salt and pepper. Place 1 thin slice of ham and one thin slice of Swiss cheese, on each breast. Roll up and refrigerate for 2-3 hours. If you roll them up and let them chill for a long while they will hold together. Roll them in flour, the dip in egg, then roll in crumbs. Refrigerate for one hour. Pan fry, or use deep fryer and cook until golden brown, Finish them in a 350 degree oven for 15 minutes the cheese will be oozing out the end. For a sauce, thicken 2 cups of heavy cream with a roux made from 2 tablespoons of butter and 2 tablespoons of flour, season with s&p and a little nutmeg. Serve the sauce on the bottom of the plate and place the chicken cordon blue on top. Simple and beautiful presentation.

Answer 5

2 T. Butter or Olive Oil
1/4 cup flour
1/2 cup almonds - chopped finely or run through a food processor
1/2 cup Parmesan cheese
1 egg slightly beaten
4 chicken breasts butterflied (cut almost in half to make a pocket for the stuffing)
4 slices deli ham (any kind will work but I like Virginia Ham for this)
4 ounces Gruyere cheese or Swiss cheese (sliced)

Preheat oven to 425 degrees. Melt butter in shallow baking pan. Blend flour, Parmesan, and almonds together. Stuff chicken breasts with ham and cheese. Coat chicken with egg and then flour mixture. Place chicken in pan with butter and cook for 15 minutes. Turn chicken and cook for 10-15 minutes more or until they are done.

Answer 6

SIMPLE CHICKEN CORDON BLEU

4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
¼ cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken broth
1 cup whipping cream

Pound chicken breast to ¼-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.

Answer 7

If you have a membership to Sam's club - they have frozen chicken cordon bleu which is really good and VERY simple! Just throw it in the oven!

Answer 8

Simple? ok. Take a frozen chicken breast, put lean ham on top, wrap in cheese and roll in bread crumbs (buy the ones they sell at the store for better taste). Bake on 425 for about an hour.

Answer 9

http://www.cooks.com/rec/search/0,1-0,chicken_cordon_bleu,FF.html

Answer 10

cooks.com