Anybody Have A Good Chicken Cordon Bleu Recipe?

Question

I am not very good at cooking . . but this is my gf's favorite meal . . so as a suprise I am going to attempt to make it for her.

Answer 1

You could play with my old ladies breasts if you want.

Answer 2

Try butterflying (cutting almost all the way through the center) a chicken breast. Liberally salt and pepper place a slice of cooked deli ham and swiss cheese in the center. Sometimes I like using room temp butter with a little grainy mustard mixed in to spread on the inside of the chicken, along with he meat and cheese. Make an egg wash using 2 whole eggs and a 1/4 cup of water. Dip the whole shebang in the egg and then dip and coat with any style bread crumb of your choice.

As far as cooking the little package I have done 2 of 2 things. I have browned in olive oil in a pan on both sides and finished off in a 350 oven....I have also just placed the chicken in a shallow baking dish and drizzled with melted butter and baked. Both ways are equally yummy. Hopefully you are at least a little versed in cooking, then you can fill in the gaps as far as cooking times and whatnot. Good Luck!

Answer 3

My recipie is similar to the other one, but easier.
To make 4 servings (or 2 large servings):

4 boneless, skinless chicken breasts
1 package of philadelphia cream cheese
4 slices of ham
4 slices of a mild swiss cheese

Take a mallet and flatten the breasts. Put a 1/2 inch slice of cream cheese, 1 slice of him, and 1 slice of swiss in the middle. Fold the chicken over these, so you get it in thirds (similar to folding a letter to fit into an envelope).
Use a toothpick to hold it together.
Bake at 350 for 30 minute. I recommend covering the entire pan with aluminum foil until the last 6 minutes.
Serve with green beans and stove-top stuffing.
Don't forget to take out the toothpicks!

Answer 4

I just made this last night and it was excellent. The first time I made it it took a while but now I have the preparation down. To the bread crumb mixture I add Parmesan cheese and other spices. I have also made it with out the egg and flour step and it worked out well.

4 tablespoon butter
1 cup flour
4 boneless, skinless breasts of chicken
2 eggs lightly beaten
4 very thin slices smoked ham
2 cups bread crumbs
6 ounces Lorraine swiss cheese, cut into four chunks

Preheat oven to 375 degrees. Melt butter in glass baking dish. Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts. Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter. Bake for 40-45 minutes or until golden brown

Answer 5

Chicken Cordon Bleu Recipe #7678
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

6 servings
Pound chicken breasts if they're too thick.
Place a cheese and ham slice on each breast within 1/2 in. of edge.
Fold edges of chicken over filling and secure with tooth picks.
Mix flour and paprika and coat chicken.
Heat butter in skillet and cook chicken until browned on all sides.
Add wine and bouillon.
Reduce heat to low, cover and simmer 30 minutes.
Remove tooth picks and transfer breasts to warm platter.
Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.

Answer 6

GET A WHOL CHICKEN BREAST --BUTTERFLY IT THEN POUND IT

PUT GREYARE CHEESE AND BLACK FOREST HAM IN IT A DASH OF FRESH PARSLEY AND A DRIZZEL OF SHERRY

THEN CLOSE IT --BREAD IT AND FRY ON EACH SIDE

I USED TO WORK AT A GERMAN RESTURANT IN NY THIS IS HOW IT IS DONE

GOOD LUCK

Answer 7

stuff mine with prosciutto and provolone. its great!