how do u make chicken cordon bleu?! does any1 know?

Question

is my spelling correct?
LoL!
i woould appreciate ur help,guys!

Answer 1

Cordon Bleu.
Many different ways to do it, but here's how I do it.
Slice chicken breast in half but not fully, just enough so you can open them flat (making them thinner), I then pound them with a meat tenderizer or rolling pin to flatten up more, then a slice of ham and slice of Swiss cheese is what I use even though it isn't blue cheese (don't matter). Roll and secure with tooth picks. In a casserole, put a dripping rack on the bottom, fill just below the rack, lay chicken on that rack, cover and throw in a 350 degree oven for half hour, then remove cover and bake for another half hour to an hour at 300 degrees! I do this recipe often, and is one of my guests favourites this far!
Have fun!

Answer 2

Hate to say it, but the frozen ones from Sam's Club are the easiest, and are really good. Serve with some wild rice and some asparagus, and you have a great meal. But if you want to make it from scratch:

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 3

This is a really great recipe. Enjoy!

* 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

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 4

pound out a boneless skinless breast of chicken between two pieces of plastic wrap as thin as you can without making a hole in it. rub one side with a mustard. dijon is fine, or try orange walnut. place a slice of cheese on the mustard. creamy swiss is nice, or try a punget cheese that seems interesting to you. place a thin slice of ham on the cheese. you could try cappacola here if you desire heat. starting at the longest end, roll the chicken up just about a quarter of the way, then fold the left and right sides in about an inch to create a seam. continue rolling upward until you have a sealed roll. you can place a couple of toothpicks in if you like to hold in place. coat the chicken with seasoned flour, then eggwash (an egg with a splash of milk) and then bread crumbs. go back into the egg, then the breadcrumbs again. you can freeze at this point or go right into the oven. preheat oven to 350 and bake about 20-25 minutes depending on the size of the breast. MAKE SURE THE INTERNAL TEMPERATURE OF THE ROLL IS A MINIMUM OF 165 DEGREES. pick up a dial stem thermometer for a few bucks if your not sure. eat.

Answer 5

Chicken Cordon Bleu is simply Chicken with Ham and Swiss Cheese in a bread coating.

Chicken Cordon Bleu:

4 double chicken breasts (about 7-ounces each), skinless and boneless
Salt and Black Pepper
8 thin slices deli ham or thin strips (about 1/4 inch thick and 2-3 inches long of left over ham, I make this after Christmas and Easter because I have left over ham. You want something easy to roll up in the chicken)
16 thin slices Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham (or three to four strips of the left over ham), and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, salt, pepper, and oil (the oil will help the crust brown).

Beat together the eggs and water. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the chicken to a baking pan and bake for 20 minutes until browned and cooked through. Enjoy!

This is one of my favorite recipes!

If you want something fast and simple then take the chicken breast and slightly flaten them, like to 1/2 inch thickness and follow the steps starting from the thyme mix...etc and dip and bread them. Fry them in a pan or bake them in the oven and then just make it a sandwich by placing the chicken on a bun and toping with the ham and swiss.

I hope this helps!

Answer 6

ummmm.....i can tell you how to make the sandwich....i dont really know how to make the really cordon bleu....quite simple first thin chicken fillet deep fried topped with thin sliced ham and then swiss......usually over mayo and lettuce

Answer 7

my mom uses frozen ones from sam's club and puts them in the oven for the time on the box.

Answer 8

yea your spellings right, im not sure how to fix it, i just kno its damn good