Chicken Cordon Blue Recipe?

Answer 1

Here is one that I've copied and pasted from another site, if it's not exactly what you are looking for, there were several other recipes available on Google search. Just type "chicken cordon bleu". Hope it helps

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 2

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.

Answer 3

Check out allrecipes.com

It's got amazing recipes. I have made some of the best meals from the recipes on that site. Here's a recipe for Chicken Cordon Bleu. It's one of the versions of this recipe at allrecipes.com
This was a delicious dish that my hubby asks for a lot.
Happy Eating!

Chicken Cordon Bleu I

INGREDIENTS:
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2.Pound chicken breasts to 1/4 inch thickness.
3.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.
4.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.

Answer 4

The New Chicken Le Cordon Bleu

4 boneless, skinless chicken breasts
4 thin slices Black Forest or Westphalian ham or other smoky dry ham, cut into 2-inch x 4-inch pieces
4 slices Gruyere cheese, cut into 2-inch x 4-inch pieces
1 dash salt
1 dash pepper
1/2 cup chopped fresh parsley
1/2 cup chopped fresh rosemary
1/2 cup chopped fresh sage
2 tablespoons olive oil

Gently pound chicken breasts, one at a time, between sheets of waxed paper or parchment paper with a rubber or wood mallet or the side of an empty wine bottle until they are very thin 1/4-inch thick and about 5 inches wide and 7 inches long. Season the top of each piece of chicken with salt and pepper. Lay a slice of ham and a slice of cheese horizontally along the bottom half of each breast, fold a 1/2-inch strip of each side inward and then fold the top over to enclose the filling completely.

Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate. One at a time, put a filled chicken breast in the herb mixture, press to adhere as many herbs as you can, then turn and coat the other side with herbs. Coat all the breasts with herbs and set them on a plate until ready to cook. At this point they can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.

Heat oil in a large skillet or sauté pan over medium-high heat. Season the herbed, stuffed breasts with salt and pepper. When oil is hot, carefully lower chicken into pan, reduce heat to medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes. Turn the chicken over and cook on the other side until well browned and the chicken is cooked through, another 5 to 6 minutes. Transfer the chicken to a warm platter and serve hot.

Serves 4

Answer 5

4 boneless chicken breasts
8 slices Swiss cheese
8 slices ham
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1/4 c. dry white wine
1 c. herb bread stuffing
1/4 c. butter

Arrange chicken in lightly greased 9x13 dish. Top chicken with ham and cheese. Combine soup and wine, mixing well, and spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for about 1 hour.

Answer 6

Try this link!

http://www.absoluterecipes.com/chicken-rec/chicken-cordon-bleu.html

Chicken Cordon Blue is really good... I've never been able to make it before but it sounds easy to make.

Answer 7

Try this site:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken+cordon+bleu