A good chicken cordon bleu recipe please!?!?

Question

Anyone have a recipe for a chicken cordon bleu that will literally 'melt' in your mouth? I want to make this for Christmas dinner. Thanks!

Answer 1

Chicken Cordon Bleu

Ingredients

6 ea Chicken breasts
6 ea Ham slices
1 ts Paprika
1/2 c Dry white wine
1 tb Corn starch
6 ea Swiss cheese slices
3 tb Flour
6 tb Butter
1 ts Chicken bouillon
1 c Whipping cream

Instructions

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 2

Chicken Cordon Bleu

serves 4

4 boneless, skinless chicken breasts
4 Ham slices (sliced thinly)
4 Provolone cheese slices
1 egg
1 Tablespoon. water
ground oregano
onion powder
pepper
1 cup plain bread crumbs
1 cup flour
1/3 cup. Parmesan cheese
salt and pepper to taste

Preheat oven to 350 F

Butterfly each chicken breast horizontally so that you may add the fillings and fold them back together later on. If this sounds confusing, just think about how you or someone else would butterfly shrimp.

Sprinkle each with onion powder, pepper, and oregano. Place a piece of ham and cheese on each chicken breast. Fold the chicken breasts back together so that the chicken appears almost as it did before being butterflied. If any of the ham and cheese pokes out, push them back inside as best as you can. Use toothpicks to keep the edges sealed.

Using 3 bowls or plates add the following ingredients:

Note: Be sure to have extra on hand in case you need to replenish the bowls with more.

Bowl one: Flour mixed with a sprinkling of salt and pepper
Bowl two: Beaten egg and water mixture.
Bowl three: Bread crumbs and parmesan mixture.

Dip and coat each breast into the flour mixture first, then the egg, and finally the bread crumbs.

Brush oil liberally onto a baking pan large enough to hold all the chicken breasts yet has extra room so that they do not touch one another. Bake the cordon chicken bleu for about 20 minutes on each side.

Ovens do vary in how they disperse heat, check on occasion to make sure the breading does not burn before chicken is cooked.

As with all poultry dishes, make sure the meat is fully-cooked before serving.

Answer 3

=== Chicken Cordon Bleu 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 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. ===================================

Answer 4

CHICKEN CORDON BLUE
4 boned chicken breasts
2 tbsp. butter
4 slices Swiss cheese
4 slices ham
Paprika, as desired
Preheat broiler. Brush chicken breasts with butter. Broil chicken 4 inches from heat for 4 minutes. Turn over, brush and broil 4-5 minutes. On top of each piece of chicken, place 1/2 slice of cheese, then a slice of ham. Broil 30 seconds, till ham is warm. Top with other 1/2 of cheese and with paprika if desired. Broil 1/2 to 1 minute until cheese is melted.

Answer 5

CHICKEN CORDON BLEU

Adapted from the classic French Veal Cordon Bleu, boneless chicken breasts are every bit as tasty and more tender then the original veal scallops. The meat is pounded thin and then filled with ham and cheese. Preparation time: 35 minutes. Cooking time: 6 minutes.

FOR 4 SERVINGS YOU WILL NEED:

4 halves (from 2 chickens) boneless chicken breasts
4 thin slices ham, about 1 oz. each
4 slices aged Swiss cheese
4 tbsp. cornstarch
4 tbsp. butter
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Lemon wedges & parsley sprigs for garnish

1. Place meat between sheets of plastic wrap. With flat side of mallet, pound out to 8 or 9 inch diameter. Meat will be very thin, but should not have holes in it.
2. Place 1 slice each of ham and cheese on bottom half of each piece of chicken. Fold over other half, enveloping filling completely.

3. Press edges together to seal. Cover with plastic wrap. Pound lightly to remove air bubbles.

4. Sprinkle cornstarch over a piece of plastic wrap. Lightly coat meat pieces on both sides.

5. Over high heat, melt butter in heavy skillet. Add meat. Cook about 3 minutes on each side until meat is tender but not overcooked. Sprinkle with salt and black pepper. Serve with lemon slices and parsley sprigs.

TIPS: Buy whole chickens when on special, remove meat from breasts; reserve other parts of chicken for other meals. Pounded and filled chicken breasts may be prepared ahead, wrapped and refrigerated or frozen for a quick meal later.

Good served with: Pimento potatoes, asparagus, mandarin oranges for dessert. FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS; Double the ingredients.

Answer 6

cooking time:30 min
ingredients:
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
procedures:
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.

goodluck!

Answer 7

"Company Chicken Cordon Bleu" - 8 servings

8 chicken breast halves; skinned and boned
1/4 tsp. salt
1/4 tsp. white pepper
2 eggs; beaten
1 cup milk
4 (1-ounce) slices cooked ham; cut in half
4 (1-ounce) 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 wax 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 8

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.