Baked Ham Swiss With Mushroom Sauce Recipes

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE

Steps:

• Use a meat pounder to flatten the chicken breats.
• Place 1 slice of ham and 1 slice of cheese in the center of each breast.
• Roll up and place seam side down in a casserole dish.
• Securing with a toothpick if necessary.
• Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
• While it is baking, mix together remaining ingredients.
• Pour over cooked chicken and bake until sauce bubbles.
• I usually serve this over egg noodles.

BAKED HAM & SWISS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F
• Heat butter in non-stick pan at med-high heat.
• Chop mushrooms & onions, add to pan and cook till tender. Stir while it cooks.
• Mix in flour and then gradually add milk until mixture begins to thicken.
• Add spices, stir & remove from heat.
• Cut croissant in half, lenghwise. Place bottom halves on a cookie sheet. Layer each bottom half with ham first, 1/4 mushroom sauce & then 1 slice of cheese. Cover with the top of the croissant.
• Bake for 15 min or until cheese has melted.

CHICKEN CORDON BLEU WITH CREAMY MUSHROOM SAUCE

Steps:

• Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill 1 hour. Heat ½ inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat 20 minutes or until golden brown, turning servings. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring.

EASY BAKED CHEESY MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
• Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

MUSHROOM MELT STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
• Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
• Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

HAM STEAKS WITH GRUYERE, BACON & MUSHROOMS

Steps:

• In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean., In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with cheese and bacon. Cook, covered, 2-4 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture. If desired, sprinkle with parsley.

SWISS MUSHROOM CHICKEN

Steps:

• Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside., In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink. , Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

BONNIE'S CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

Steps:

• 1. PREPARE THE CHICKEN: Remove any fat from the chicken breasts, and cut them in half, then cut them across to make 6 servings. Place each serving of chicken between plastic wrap and pound to 1/4 inch thickness. Set aside.
• 2. BROWN THE CHICKEN: Place the 2 tablespoons of butter in a large non-stick skillet over medium heat, and fry the chicken on both sides until light golden brown on each side. No longer or you will make it tough. Set aside.
• 3. MAKE THE SAUCE: Add the remaining 3 tablespoons of butter to the skillet, add the onion and cook until just tender. Remove the pan from the heat, and add the flour and the mustard. Stir and then add chicken broth, half-and-half and the wine. Cook and stir over low heat until nice and thick, then add the drained mushrooms and 1/2 cup of Swiss cheese, stir until the cheese melts. Turn off heat.
• 4. LAYER THE DISH: Grease a 3 quart pyrex dish. Layer the broccoli evenly in the bottom of the greased dish. Using a ladle, add half of the sauce and drizzle it over the broccoli--this is about 3 ladles. Add the prosciutto on top of the sauce, then add the chicken. Hide any prosciutto under the chicken. Now ladle the rest of the sauce evenly over the chicken.
• 5. BAKE IT: Pre-heat the oven to 400 degrees and bake the dish for 20 to 30 minutes, remove from oven, add the remaining cheese and sprinkle the paprika on top and return to the oven for 2 minutes or until the cheese is melted and the paprika makes streaks like my photo.
• 6. TO SERVE: Let dish stand five minutes before serving. Cut into 6 servings and carefully lift each serving out of the dish with a spatula. Using a large spoon drizzle mushroom cream sauce over each serving. Enjoy!