Recipes for "chicken cordon bleu"

In a small mixing bowl, combine the salt, garlic powder, and black pepper. Set aside.

Prepare your breading station by arranging three shallow dishes in the following order: flour, beaten eggs, breadcrumbs. The breadcrumbs should be closest to your frying pan as that will be the final step in the process before frying. Add the chopped parsley to the dish with the breadcrumbs and stir to mix well.

Season both the flour with a 1/2 teaspoon of the spice mixture. Season the breadcrumbs with 1/2 teaspoon of the spice mixture and the chopped fresh parsley. Set these aside while you prepare the chicken breasts.

Place a cooling rack on top of a baking sheet and set it aside. This will allow hot air to circulate under the chicken, letting it bake on all sides without the risk of getting soggy.

Place the chicken breasts between two pieces of parchment paper and use a meat mallet to flatten them to a 1/4-inch thickness.

Slather a teaspoon of mustard onto the flattened chicken breast, then season the meat with a pinch of the spice mixture. Slightly overlap two slices of the prosciutto in the center of the chicken. Place a baton (stick) of Gruyere on top of the prosciutto at one of the longer sides of the chicken.

Starting with the cheese side, roll the chicken over the cheese until the meat and cheese are fully encased in the chicken. If you can, try to fold the chicken over the ends of the cheese to prevent the cheese from oozing out during cooking. Use one or two toothpicks to secure the chicken bundle.

In a 12-inch skillet set over medium-high heat, bring the oil to 350°F.

Lightly dredge the chicken bundles in the flour. Pat off any excess flour, and coat the floured chicken in the egg, allowing excess egg to drip off, then press the chicken bundle into the breadcrumbs to coat it completely.

Once your oil is hot, add the chicken to the pan. Fry the chicken for 5 minutes on each side. (You may have to do this in batches. Crowding the pan can reduce the oil’s temperature and leave you with a soggy crust.)

Once the chicken breasts have finished frying, drain them on paper towels before transferring them to the cooling rack topped baking sheet, and place them in the oven for an additional 10 minutes.

Remove the chicken from the oven and allow it to rest for 5 minutes before serving. The thrill of a chicken cordon bleu is cutting into the bundle, separating the pieces, and watching that glorious cheese ooze out.

Serve the cordon bleu while hot with lemon wedges, mashed potatoes, and a simple green salad.

Gather all ingredients. 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 Swiss cheese slice and 1 ham slice on top of each breast.

Roll up each breast and secure with toothpicks.

Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.

Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.

Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.

Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.

Top noodles with chicken, ham, and Swiss cheese.

Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.

Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.

Allow to cool slightly before serving.

Mix flour and paprika together in a shallow bowl.

Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered. Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.

Melt butter in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add wine and bouillon. Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture. Cook, stirring often, until sauce thickens, 3 to 5 minutes.

Pour sauce over chicken and serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.

Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.

In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.

Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Preheat oven to 350 degrees F (175 degrees C).

Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.

Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.

Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.

Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.

In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.

Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

Preheat the oven to 350 degrees F (175 degrees C).

Combine chicken, ham, and egg in a large bowl until well-blended. Gradually add bread crumbs until mixture loses its stickiness and can be easily formed into balls. Season with salt and pepper to taste.

Form chicken mixture around cheese cubes, forming 2-inch balls. Place on a plate.

Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C).

Fry balls in hot oil until golden brown, about 4 minutes. Drain on paper towels and place in a baking dish.

Bake in the preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

Preheat the oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

Melt butter in a saucepan over medium heat; stir in cream cheese until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk warm milk into cream cheese until smooth; stir in 1 ½ cups Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.

Spread ¾ cup cheese sauce into the bottom of a 9x9-inch baking dish. Arrange ⅓ lasagna noodles over sauce; spread ½ cooked chicken and ½ ham over noodles. Pour 1 cup sauce over top. Repeat layers starting with ½ remaining lasagna noodles, remaining ½ chicken, remaining ½ ham, and 1 cup cheese sauce. Layer on remaining lasagna noodles, remaining sauce, remaining ½ cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.

Bake in the preheated oven until bubbling, about 25 minutes. Remove foil; continue baking until bread crumbs are browned, about 10 minutes more. Let casserole stand before serving, 5 to 10 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

For topping, place panko in a small bowl; add in butter, Parmesan, and season with pepper. Stir together until evenly combined and mixture resembles coarse sand; set aside.

Cut  chicken into 1/2-inch cubes and transfer into a bowl. Season with salt, black pepper, cayenne, thyme, and salt. Add cream, Dijon, ham, and 2/3 of the grated Gruyere. Stir to combine, and transfer into a small baking dish. Top evenly with remaining 1/3 of the cheese,

Spoon crumb mixture evenly over the top. Poke crumbs down lightly into the chicken mixture with the tip of the spoon before evening out the top.

Bake in the preheated oven until chicken is cooked through, the casserole is bubbling around the edges, and the top is nicely browned, about 25 minutes. Let rest for 5 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Season chicken cutlets with salt and pepper; set aside.

Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.

Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.

Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.

Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.

Place rolls, cut side up, under broiler. Toast until lightly browned.

Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.

Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.

Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.

Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.

Add croutons and Parmesan to the bowl of a food processor, and pulse until finely ground. Pour in melted butter and pulse a few times to mix. Top casserole with crouton mixture.

Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes.

Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.

Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.

Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.

Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.

Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.

Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.

Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.

Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine shallot, half and half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl and stir together.

Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together just until uniform.

Add remaining Italian bread crumbs and panko to a shallow dish and stir to combine. Roll meat mixture into 12 balls and stuff a Swiss cheese cube into the center. Roll each ball in breadcrumbs until evenly coated; place on a plate or baking sheet. Freeze meatballs for 10 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, 5 to 10 minutes. Transfer meatballs to the prepared wire rack.

Bake meatballs in the preheated oven until an instant read thermometer, inserted near the center, reads 165 degrees F (74 degrees C), about 10 minutes.

Meanwhile, make sauce. Wipe skillet clean and melt butter over medium heat. Whisk in flour and cook 1 minute. Whisk in broth and half-and-half. Stir in mustard, salt, and pepper and bring to a simmer. Reduce heat and simmer until sauce is rich and creamy, about 5 minutes. Remove from heat and stir in lemon juice.

Serve meatballs with Dijon cream sauce.

Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.

Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.

Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.

Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.

Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.

Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.

Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Just before the chicken is ready, warm the cream sauce on the stove.

Plate chicken and ladle warm sauce over each portion.

Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each chicken breast with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.

Cover each chicken breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut ham steak into very thin slices.

Spread 1/4 cup Gruyère cheese over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold chicken over like an omelet, enclosing cheese and ham. Secure open edges with 4 to 5 toothpicks.

Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in breading. Transfer to a wire rack and freeze for 20 minutes to help breading adhere to chicken.

Preheat the oven to 375 degrees F (190 degrees C). Place breaded chicken breasts in a baking dish.

Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.

To make the sauce: Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.

Melt butter and stir in flour to create a roux. Let roux cook, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting sauce come together before adding more milk, until everything is well incorporated. Add Parmesan cheese and nutmeg, stirring constantly until cheese is melted evenly into sauce. Stir in Dijon mustard. Simmer sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper.

Remove chicken from oven and transfer to plates; remove toothpicks. Ladle sauce over chicken and serve immediately.

Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Combine drained noodles, chicken, ham, and Swiss cheese in a large mixing bowl; mix until well combined.

Stir together cream of chicken soup, milk, and sour cream in a separate bowl until smooth. Pour sauce over noodles and mix until sauce is well distributed. Transfer mixture to a large microwave-safe casserole dish.

Place butter in a microwave-safe bowl. Cook on high until melted, about 30 to 45 seconds. Add bread crumbs and Parmesan cheese. Mix until well blended and crumbly and sprinkle on top of casserole.

Microwave casserole uncovered for 10 minutes. Allow to cool for 5 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover.

Combine beaten egg and milk in a bowl; pour over the chicken.

Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.