EASY BAKED CHICKEN CORDON BLEU RECIPE | ALLRECIPES
Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.
Provided by HOLLYSTACH
Categories French Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 422.7 calories, CarbohydrateContent 14.2 g, CholesterolContent 128.1 mg, FatContent 25.3 g, FiberContent 1 g, ProteinContent 34.5 g, SaturatedFatContent 14.3 g, SodiumContent 759.3 mg, SugarContent 1.2 g
EASY BAKED CHICKEN THIGHS RECIPE | ALLRECIPES
As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.
Provided by KALENG
Categories Baked Chicken Thighs
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 162 calories, CarbohydrateContent 3 g, CholesterolContent 68.6 mg, FatContent 7.5 g, FiberContent 0.4 g, ProteinContent 19.6 g, SaturatedFatContent 2.1 g, SodiumContent 58.2 mg, SugarContent 1.1 g
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