CHICKEN CORDON BLEU RECIPE EASY RECIPES

Name: Chicken Cordon Bleu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 chicken breasts skinless and boneless; 4 thin slices prosciutto di Parma; 1/2 pound Gruyere, grated; 1/4 cup all-purpose flour; Kosher salt and freshly ground black pepper; 1 cup panko bread crumbs; 4 sprigs fresh thyme, leaves only; 1 clove garlic, peeled and finely minced; 2 tablespoons unsalted butter, melted; 2 eggs; Extra-virgin olive oil

CHICKEN CORDON BLEU RECIPE | TYLER FLORENCE | FOOD NETWORK

Chicken Cordon Bleu Recipe | Tyler Florence | Food Network image

For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruyï¿½re, from Food Network.

Provided by Tyler Florence

Categories main-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Steps:

Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

EASY CHICKEN CORDON BLEU RECIPE | GIADA DE LAURENTIIS ...

Easy Chicken Cordon Bleu Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons whole-grain mustard
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Four 5-ounce boneless, skinless chicken breasts
Kosher salt
4 large thin slices Emmentaler or Swiss cheese (approximately 4 ounces)
8 thin slices Black Forest ham (approximately 4 ounces)

Steps:

In a small bowl, mix together the mustard and mascarpone. Set aside.
Preheat the broiler to high.
Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

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Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

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