HOW TO COOK CHICKEN CORDON BLEU RECIPES

CORDON BLEU CHICKEN ROLLS RECIPE | ALLRECIPES

Cordon Bleu Chicken Rolls Recipe | Allrecipes image

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

Provided by Michelle

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Nutrition Facts : Calories 489.5 calories, CarbohydrateContent 14 g, CholesterolContent 162.8 mg, FatContent 25.1 g, FiberContent 0.6 g, ProteinContent 50 g, SaturatedFatContent 13.2 g, SodiumContent 1079.8 mg, SugarContent 1.3 g

CHICKEN CORDON BLEU II RECIPE | ALLRECIPES

Chicken Cordon Bleu II Recipe | Allrecipes image

'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 its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!

Provided by Behr

Categories French Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

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
½ cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Steps:

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.

Nutrition Facts : Calories 584.3 calories, CarbohydrateContent 7.7 g, CholesterolContent 195.3 mg, FatContent 40.9 g, FiberContent 0.3 g, ProteinContent 41.6 g, SaturatedFatContent 23.8 g, SodiumContent 655.3 mg, SugarContent 0.7 g

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