Chicken Cordon Bacon A Variation Of Cordon Bleu Recipes

CHICKEN CORDON BLEU

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

CHICKEN CORDON BLEU II

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.

BACON CHICKEN CORDON BLEU

Steps:

• Preheat oven to 450 degrees. Line a large baking sheet with silicone baking mat, or spray with cooking spray.
• Use mallet to beat chicken to about 1/3" thickness. If pieces are very wide, cut them in half so that the chicken strips are about 3" in width.
• Heat large skillet over medium heat. Place bacon in skillet and cook for about 8 minutes (flipping halfway through), or until the strips begin to crisp. Remove from pan and set on paper towels to drain.
• In a shallow bowl or baking dish, whisk together eggs and olive oil.
• In a second shallow bowl or baking dish, stir together salt, pepper, breadcrumbs, parmesan cheese, parsley, thyme, paprika, oregano, and garlic powder.
• Lay out pieces of chicken on cutting board or other working surface. On top of each piece of chicken, place half a piece of swiss cheese, half a piece of bacon, and a slice of ham.
• Roll chicken, starting with the most narrow part. Then, dip all sides of the chicken roll in the egg wash, then dredge all sides through the panko mixture, and place roll seam side down on prepared baking sheet.
• Spray tops of rolls lightly with cooking spray. Bake for 20-25 minutes, or until tops of rolls being to brown and chicken is cooked through. To check that the chicken is cooked through, you may cut into the thickest piece of chicken on the pan.

EASY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan).
• Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
• Cut a pocket into each chicken breast, as per the photo below.
• Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

CHICKEN CORDON BLEU WITH CANADIAN BACON

Steps:

• DIRECTIONS Butterfly chicken breasts to get them uniform in size before pounding. To do this, run sharp knife under tenderloin from inside center almost to edge and then fold it open. Then turn breast around and do same by running knife from center out almost to edge and fold that open (picture the wings of a butterfly). Cover with plastic wrap and pound to about 1/4 inch thick. Repeat for other three breasts. Divide Jones Dairy Farm Canadian Bacon and swiss cheese into four piles (each pile should be roughly 1 1/2 oz). Place one pile of Canadian Bacon and swiss in center of each breast. Fold edges up and over filling leaving no openings. Using tooth picks or skewers, secure sides to each other so that filling stays in place. Set aside. Mix flour, salt and pepper in medium bowl. Mix eggs and milk in second bowl. Place seasoned bread crumbs in third bowl. Gently lift each breast and roll in flour. Shake off excess and roll in egg wash. Finally roll in bread crumbs. Refrigerate stuffed breasts for 30 minutes. Meanwhile make pan sauce. In small pan, place stock and cook until reduced to one cup. Add milk, heat and hold - do not boil. In medium pan, melt butter and add thyme. Cook over medium heat for one minute, then add flour. Continue to cook for three minutes on medium, stirring often. Add milk mixture to butter mixture one third at a time, whipping as you add each third. Add salt, pepper and nutmeg, stir to combine and remove from heat. Preheat oven to 375°. In large sauté pan, heat four tablespoons of butter with 1/4 cup oil over medium to medium high heat. Remove chicken from refrigerator and place in hot pan skewered side down. Cook to brown on all sides, making sure they don​'t brown too quickly. Reduce to medium heat if needed. Place browned chicken breasts skewered side down in a 9x9 baking dish and bake for 25 minutes, uncovered. A probe thermometer inserted into the center should be 140_. (Be advised that wherever you poke with the thermometer will ooze melted cheese). Remove from oven and slide tooth picks or skewers out. Let rest for two minutes tented with foil. While chicken is resting, bring sauce back to temperature. To serve, slice thick slices on a cutting board and transfer to a platter, or serve half or whole portions, topped with sauce.

BACON-WRAPPED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.

CHICKEN CORDON BACON (A VARIATION OF CORDON BLEU)

Steps:

• Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.
• Butterfly chicken breast so the breast is now thinner but bigger.
• Place cheese and crumbled bacon slice in center of each chicken breast.
• Roll up chicken and place seam side down.
• Sprinkle breadcrumbs on top of breasts.
• Bake at 375F until breasts reach 170°F.
• In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.
• Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.

EASY KETO CHICKEN CORDON BLEU

Steps:

• Preheat your oven to 425 degrees F. Line a baking dish with foil, fit it with a wire rack and spray the rack with oil.
• In a small bowl, mix the mayonnaise and the Dijon mustard.
• Season the chicken breasts on both sides with salt and pepper. Brush them on all sides with the Dijon mixture. Dredge them in the almond meal, and place them on the prepared wire rack. Spray their tops with oil.
• Bake the chicken, uncovered, until an instant-read thermometer inserted into the thickest part reads 165 degrees F, 20-30 minutes (start checking after 20 minutes). How long you need to bake will depend on your oven and on the size of the chicken pieces.
• Top each chicken breast with two slices of ham (folded in two if necessary) and a slice of Swiss cheese.
• Return the chicken to the hot oven for 2-3 minutes, just until the cheese melts. Garnish with chopped parsley. Allow to rest 5 minutes before serving, to allow the juices to redistribute and settle.

LIGHTER CHICKEN CORDON BLEU

Steps:

• Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and pinch of sugar; shake to combine.
• Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and Swiss between 2 chicken cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.
• Toss lettuces with half the dressing (reserve remaining for Cornbread-Stuffed Shrimp), season with salt and pepper, and serve alongside chicken.