What's the best way to make chicken cordon bleu?

Answer 1

This one is not only great tasting, it is very simple to make.

4 skinless, boneless chicken breast halves
4 slices prosciutto or cooked ham
4 slices Swiss cheese (3 ounces)
1 tablespoon butter or margarine

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken.

Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in the bottom and sides; roll up. Secure with wooden toothpicks.

In a medium skillet cook chicken in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink, turning to brown evenly. Remove toothpicks before serving. Makes 4 servings.

Answer 2

Chicken Cordon Bleu Casserole:

55 min 25 min prep
4-6 servings

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 can cream of chicken soup
1 cup milk

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350 degrees F.
6. for 30-35 minutes, or until tender and bubbly.

Answer 3

I sent you a recipe that I found on allrecipes.com- looks good and easy.
6 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
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
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 Bleu

4 large chicken breast halves, boned and skinned (1 lb)
1 Tbs. Dijon style mustard
1/2 tsp. dried thyme leaves, crushed
4 slices (4 oz) lean cooked ham
2 slices (1 1/2 oz) Swiss cheese
1/4 cup seasoned bread crumbs
1 Tbs. grated parmesan cheese
4 tsp. melted margarine

Preheat oven to 400 degrees.

Place chicken between 2 pieces of wax paper and pound to 1/4-inch thickness. Spread mustard evenly down center of each breast half. Sprinkle with thyme. Top with ham slice and 1/2 slice of cheese. Roll up jelly-roll style, tucking in sides of chicken to seal. Secure with skewers or large wooden toothpicks.

Combine bread crumbs and parmesan cheese in a shallow dish. Brush each chicken breast with melted butter and roll in crumb mixture. Place in 9" x 9" baking pan.

Bake at 400 degrees for 10 minutes. Reduce oven to 350 degrees and continue baking 20-25 minutes, or until chicken is tender. Remove skewers and serve immediately.

Answer 5

Chicken Breasts Cordon Bleu
8 Servings

Ingredients:

4 lrg Chicken breasts, boned, skinned and halved
4 slc Boiled ham, thin, halved
4 slc Swiss cheese, thin, halved
1 x Egg
2 x -(up to)
3 tbl Water
1/2 cup Fine bread crumbs
1/2 cup Flour
1/2 cup Parmesan cheese
2 tbl Drippings, strained
2 tbl Flour
1 cup Chicken broth
Oil


Method:
Flatten breasts with rolling pin, rolling between waxed paper until thin.

Sprinkle with salt and pepper. Put 1/2 slice ham and cheese on each piece, tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine egg and water and beat well. Combine crumbs, Parmesan and flour. Dip chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour, allowing flour to brown, but not burn. Slowly pour in broth, stirring until sauce thickens. Serve over chicken or pass as an accompaniment.

Answer 6

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

4 chicken breast
4 slice of provolone cheese or gorgonzola
4 slice of mortadella or speck or cooked ham (if you have to)
1 cup flauar
2 cup bread crumb
3 eggs
salt pepper to taste
olive oil 3 spoon
2 table spoon of butter
toothpicks
1 teaspoon oregano
5 sage leaf

cut a pocket in the breast add salt pepper inside, fill with cheese and the or speck or mortadella or cooked ham some oregano, close with toothpick. Beat the eggs, salt and pepper.Roll the breast in the flauar first eggs and then bread crumb. I like to to it 2 time in this case u need more eggs. Oil and butter in a pan add the sage leaf and the breast. when ready serve them with simple rice or asparagus salad.(Some time i bake the chicken breast instead then pan fried)