anyone know a fast and easy-to-prepare chicken cordom bleu recipe? thanks so much?

Answer 1

I start out with boneless, skinless chicken breast & pound flat w/meat mallet. Then add sliced deli ham ( I prefer the Canadian maple type) & baby swiss cheese. Fold breast over to cover ham & cheese & secure w/kitchen twine. I then roll my breast ( no pun intended haha) in Shake n Bake & cook as directed......Quick, easy & yummy!!

Answer 2

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 3

This is easy and tastes like there's 10 ingredients in it when there is only 3 main ones. 1 cup brown mustard (Gulden's or other similar) 1 cup honey 2 Tbs curry powder Salt and pepper to taste optional - 1 tsp garlic powder Mix this all up, pour over any chicken peices, thighs, breasts etc even tastes good with bar-b-qued chicken. Bake covered in a 350 degree oven till done. 45 min to an hour usually. When I'm really lazy, I take chicken pieces or even a whole chicken and shake on equal amounts of Italian seasoning, garlic powder, salt & pepper then bake covered if skinless, uncovered if not. It tastes great and any leftovers can be used in salads, sandwiches etc Mix one can of mushroon/cream of chicken/cream of celery soup and 1/2 can of milk, 1 tbs of Italian seasoning, salt and pepper. Pour over chicken pieces, cover with sliced onions and bake in a covered cassorole dish.

Answer 4

Go a get yourself however many crossants you need, chicken breast patties, store bought sliced ham (deli), mozerella. Boil the chicken breast first, then broil them in the broiler for 4 to 5 minutes, take them out put the ham on first then the mozerella stick them back in the broiler for an additional 1.5 to 2 minutes or until cheese melts. Really really good, trust me. Try and lightly toast the crossants before plating. Enjoy!

Answer 5

go to cooking. com website and search for gordon bleu and you will find several recipes.

Here is one for you:

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

You can buy them premade and frozen in the market. Pop em in the oven and they taste fairly authentic.

Answer 7

go to food tv.com
merry xmas