Anyone know how to make chicken cordon bleu?

Answer 1

Chicken Cordon Bleu

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

Easy Chicken Cordon Bleu:

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
4 small boneless skinless chicken breast halves (1 lb.)
4 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
1 cup KRAFT Shredded Swiss Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.

BAKE 25 min. or until chicken is cooked through (170°F). Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Answer 3

Haven't made it for years, but basically, slit your chicken breasts with a sharp knife and insert a very thin slice of ham and a very thin slice of cheese. I always fried up my breadcrumbs in butter then dredged the filled chicken fillets in a little flour, salt and pepper, coated them (thoroughly) with the breadcrumbs then fried in butter on a low to medium heat until the chicken is cooked through. It's always tricky to keep the cheese from oozing into your pan, and the only solution I can offer is not to use too much cheese and make sure it is well tucked into the fillet.

Answer 4

"Company Chicken Cordon Bleu" - 8 servings

8 chicken breast halves; skinned and boned
1/4 tsp. salt
1/4 tsp. pepper
2 eggs; beaten
1 cup milk
4 (1 oz.) slices cooked ham; cut in half
4 (1 oz.) slices Swiss cheese; cut in half
1/3 cup all-purpose flour
1 1/3 cups fine dry bread crumbs
Vegetable oil

Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up, beginning with long side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour.
Heat 1/2" oil in a heavy skillet; add chicken and panfry over medium heat 20 minutes or until golden brown, turning frequently; drain well.

Answer 5

I cook chicken breasts on my George Foreman grill and then put a slice of ham on each and then a slice of swiss cheese and nuclearwave until melted--yum! Simple, easy, to the point, without all the work (or you can get the premade frozen ones at the store if you like them breaded)

Answer 6

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