GOLDEN CHICKEN RECIPE RECIPES

Name: Golden Chicken Cordon Bleu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings.
Ingredients: 2 boneless skinless chicken breast halves (6 ounces each); 2 slices deli ham (3/4 ounce each); 2 slices Swiss cheese (3/4 ounce each); 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon paprika; 1/8 teaspoon pepper; 1 large egg; 2 tablespoons 2% milk; 1/2 cup seasoned bread crumbs; 1 tablespoon canola oil; 1 tablespoon butter, melted

GOLDEN CHICKEN CORDON BLEU RECIPE: HOW TO MAKE IT

Golden Chicken Cordon Bleu Recipe: How to Make It image

For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli ham (3/4 ounce each)
2 slices Swiss cheese (3/4 ounce each)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 tablespoons 2% milk
1/2 cup seasoned bread crumbs
1 tablespoon canola oil
1 tablespoon butter, melted

Steps:

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs., In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. , Bake, uncovered, at 350° until a thermometer reads 170°, for 20-25 minutes. Discard toothpicks; drizzle with butter.

Nutrition Facts : Calories 501 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 23g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 49g protein.

GOLDEN POTATO SOUP RECIPE | ALLRECIPES

Golden Potato Soup Recipe | Allrecipes image

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Provided by Marge

Categories Potato Soup

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

Steps:

In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Nutrition Facts : Calories 298.9 calories, CarbohydrateContent 24.3 g, CholesterolContent 57.4 mg, FatContent 14.7 g, FiberContent 2.9 g, ProteinContent 16.5 g, SaturatedFatContent 9 g, SodiumContent 1389.4 mg, SugarContent 5 g

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For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
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1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
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8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
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From foodnetwork.com
Reviews 4.7
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See details

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