How do i stuff chicken cordon bleu?

Question

whats a good way to bread and stuff chicken cordon bleu?

Answer 1

i personally don't bread mine. i just pound chix breasts flat with a mallot. then add a piece of sliced ham and then a slice of swiss cheese. roll up and bake till done, and juices run clear in the chicken. good luck...

Answer 2

Chicken Cordon Bleu

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss -- 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
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 3

******* CHICKEN CORDON BLEU IN PASTRY

1 tub 8 oz refrigerated crescent rolls
¼ cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 cooked boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese

On an un-greased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.

Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.

Answer 4

4 boneless skinless chicken breasts
2 teaspoons parsley
4 slices mozzarella cheese
4 slices ham (can use lunchmeat ham)
1 tablespoon mayonnaise or reduced-calorie mayonnaise
1 tablespoon water
1/2 cup seasoned bread crumbs or Ritz crackers


rinse chicken and pat dry; preheat oven to 400 degrees.
pound to flatten; sprinkle with parsley.
layer 1 slice of cheese and ham on each filet.
roll tightly to enclose filling.
dip each roll in mixture of mayonnaise and water; then roll them in the crumb mix.
hold together with toothpick and place them seam side down on greased baking sheet.
bake at 400 degrees for 20 mins or until chicken is done thoughout and browned on the outside.

Answer 5

change out the ham in sous-chef for asparagus, a mix of grated sharp cheddar cheese with some cream cheese and chopped mushrooms ( gently bread the hen roll----divine). some thing candy, like chopped apricot and a few form of chopped nuts, apple products pro with cinnamon. Sauteed spinach, garlic and feta. a advantageous cornbread stuffing interior, wrap the roll with writer 1st baron verulam. maximum of those innovations would be switched to butterflied crimson meat chops extremely of hen by employing the way. Experimentation is how i've got controlled to come back up with maximum of my accepted recipes...take exhilaration in!one extra theory, extremely of stuffing the hen, make a mix of bitter cream, garlic salt , dill weed, a touch oregano , parsley and small shrimps. Pour this sauce over your hen for the final 20 minutes of cooking, and you have what's customary in our kin as hen Pacific. Your ideas are basically as constrained as your mind's eye

Answer 6

I pound out chicken breast and put ham and swiss and then roll it up. I use a piece of spaghetti to hold it shut and cover with bread crumbs.

Answer 7

you need to cut the chicken breasts so they lay flat, then stuff them with the ingredients you want then tie them with that kitchen string. once you have done that then you can dip them in egg wash(eggs ) then breadcrumbs.
good luck.