WHAT TEMP TO BAKE CHICKEN CORDON BLEU RECIPES

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BAKED CHICKEN CORDON BLEU - SKINNYTASTE



Baked Chicken Cordon Bleu - Skinnytaste image

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 10

cooking spray
12 thin sliced (36 oz total skinless boneless chicken breasts, 3 oz each)
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
5 oz 6 slices thinly sliced lean deli ham, sliced in half
6 slices 4.4 oz Sargento reduced fat Swiss cheese, cut in half

Steps:

  • Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.
  • Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
  • Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
  • In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
  • In another medium bowl, combine breadcrumbs and parmesan cheese.
  • Dip the chicken into the egg wash, then into the breadcrumbs.
  • Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
  • Air Fryer Directions

Nutrition Facts : ServingSize 2 pieces, Calories 378 kcal, CarbohydrateContent 8 g, ProteinContent 55 g, FatContent 10 g, SodiumContent 813 mg, FiberContent 0.5 g, SugarContent 1 g

CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE



Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can low sodium black beans, rinsed and drained
3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
jalapeño peppers and chopped fresh cilantro (for serving (optional))

Steps:

  • Preheat the oven to 500°F.
  • Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
  • Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
  • Transfer the onion  mixture to a large bowl; set aside the hot skillet.
  • Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
  • Fold in the tortillas, chicken, and beans until thoroughly coated.
  • Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
  • Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 497 kcal, CarbohydrateContent 38 g, ProteinContent 46.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 151 mg, SodiumContent 1296 mg, FiberContent 8 g, SugarContent 5.5 g

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