Chicken Cordon Bleu With Roasted Garlic And Mushroom Sauce Recipes

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WEEKNIGHT CHICKEN CORDON BLEU



Weeknight Chicken Cordon Bleu image

This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Provided by ETRUPIA

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  • Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  • Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 20.4 g, Cholesterol 144.3 mg, Fat 29.4 g, Fiber 1.2 g, Protein 45.7 g, SaturatedFat 13.7 g, Sodium 1034 mg, Sugar 3.8 g

SAUCE FOR CHICKEN CORDON BLEU



Sauce for Chicken Cordon Bleu image

Make and share this Sauce for Chicken Cordon Bleu recipe from Food.com.

Provided by Terri Crooks

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 chicken bouillon cubes
1 tablespoon dry sherry
1 tablespoon Dijon mustard
1/2-1 teaspoon Worcestershire sauce

Steps:

  • Combine last 5 ingredients in a large glass measuring cup.
  • Heat to just warm in microwave to help dissolve bouillon.
  • Melt butter in saucepan on low.
  • Add flour and stir until smooth and bubbly.
  • Add Milk mixture and heat.

EASY CHICKEN CORDON BLEU



Easy Chicken Cordon Bleu image

Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!

Provided by Nagi | RecipeTin Eats

Categories     Chicken     Dinner

Time 45m

Number Of Ingredients 15

Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
Oil spray
2 small chicken breasts, (around 6-7oz/180-210g each)
Salt and pepper
4 slices swiss cheese ((Note 1))
4 to 6 slices of ham, (about 2.5oz/75g (Note 2))
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
1 egg
2 tsp plain flour
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk ((Note 3))
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated

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.

Nutrition Facts : ServingSize 300 g, Calories 590 kcal, Carbohydrate 19.4 g, Protein 72.3 g, Fat 24.1 g, SaturatedFat 8.8 g, Cholesterol 207 mg, Sodium 996 mg, Fiber 1.5 g, Sugar 3.2 g, UnsaturatedFat 15.3 g

CHICKEN CORDON BLEU I



Chicken Cordon Bleu I image

This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Provided by Jill M.

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs

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.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g

BAKED CHICKEN CORDON BLEU



Baked Chicken Cordon Bleu image

Baked Chicken Cordon Bleu is a delicious and healthy take on a classic chicken recipe. Layers of tender chicken, cheese, ham, and dijon sauce make this easy chicken recipe epic and a total mainstay.

Provided by Becky Hardin

Categories     Main Course

Time 55m

Number Of Ingredients 18

4 chicken breasts, skinless and boneless (5-6 ounces each )
4 slices Black Forest Ham or your favorite (thinly sliced)
4 slices swiss or gruyere cheese (thinly sliced)
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Herbes de Provence (optional)
1 tablespoon Dijon mustard
1½ teaspoon mayonnaise
1 cup panko breadcrumbs
2 eggs (lightly beaten)
2 tablespoons butter (melted)
2 tablespoons all-purpose flour
¼ cup white wine (semi-dry or dry)
¾ cup unsalted chicken broth
½ cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons fresh thyme sprigs or ½ teaspoon dried thyme
S & P to taste

Steps:

  • Lay a chicken breast between 2 pieces of plastic wrap and use a meat mallet to pound the chicken to ¼" thickness. Be careful not to pound any holes in the chicken.
  • Remove the top layer of plastic wrap.
  • Place one slice of ham and 1 slice of cheese over the pounded breast. Fold over the sides of the breast to make more of a square (it won't be a perfect square). To roll and wrap the breast, pull up gently on the bottom sheet of the plastic wrap while rolling the breast into a tube-shape. Roll the breast tightly. Now, pick up both side ends of the plastic wrap and carefully spin the breast to tighten each end (as if making sausage links). Fold the twisted ends of the plastic wrap underneath the breast and place it is a dish with the folded plastic ends underneath. This method closes each end of the breast and holds the ham and cheese in place. Repeat with the remaining breasts. Refrigerate the breasts at least 1 hour or up to 2 days ahead.
  • Thirty minutes before cooking, remove the breast from the fridge and heat the oven to 375°F. Set the oven rack to middle position.
  • Cover a sheet pan with foil and pour the panko breadcrumbs evenly over the foil. Roast the breadcrumbs 5-6 minutes or until golden brown. Shake the pan halfway through browning. Remove from the oven and pour the breadcrumbs onto a small plate to cool.
  • Place a metal rack over the same foil-lined sheet pan and spray the rack with nonstick cooking spray (the chicken breast will be placed on this while the chicken cooks).
  • Unroll the plastic and season each with kosher salt, black pepper and Herbes de Provence.
  • In a small bowl, whisk together the Dijon mustard and mayonnaise, and brush a thin layer of the mixture over each breast.
  • Place the eggs in a bowl and whisk lightly.
  • Place the breadcrumbs and the eggs next to each other on the work surface next to the foil-lined sheet pan.
  • Roll and gently press a chicken breast in the panko breadcrumbs.
  • Dip and roll the breast in the beaten eggs.
  • Once again, roll the breast in the breadcrumbs being careful to cover any bare spots. Place the breaded breast on the rack-covered baking sheet. Repeat with all breasts.
  • The breasts can be cooked immediately, or they can be refrigerated (uncovered) up to an hour to allow the coating to dry out a little. I think it works best to let them dry a little in the fridge, but it isn't necessary.
  • Cook the breast at 375°F for 30-40 minutes. Spin the sheet pan around after 15 minutes.
  • The chicken is done when golden brown and the internal temperature registers 160°F on a meat thermometer.
  • Serve with the Dijon Wine Cream Sauce and...
  • Enjoy!
  • While the chicken cooks, make the sauce.
  • Heat a medium saucepan over medium heat.
  • Add 2 tablespoons butter and cook until melted
  • Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes.
  • While whisking, add wine and continue whisking until smooth.
  • Continue whisking and add chicken broth and cream.
  • Add mustard and thyme. Whisk until smooth.
  • Season to taste with kosher salt & black pepper.
  • Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to almost-gravy consistency. Remove from the heat and set aside. When the chicken is almost ready, reheat the sauce over low heat to serve with the chicken.

Nutrition Facts : Calories 687 kcal, Carbohydrate 18 g, Protein 67 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 324 mg, Sodium 1488 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN CORDON BLEU CASSEROLE



Chicken Cordon Bleu Casserole image

What a full-flavored and simple casserole recipe. This is guaranteed to be a family pleaser with its layers of amazing chicken cordon bleu inspired flavor. Starting with the herb stuffing covered in Swiss cheese, then smothered in a hearty layer of creamy chicken and ham, it's finished off with a layer of Muenster cheese. We...

Provided by Erin Bamberger

Categories     Casseroles

Time 1h

Number Of Ingredients 8

2 box Stove Top chicken stuffing, 6 oz each
1 can(s) Campbell's cream of mushroom roasted garlic soup, 10.5 oz
1/2 can(s) Campbell's golden mushroom soup, 10.5 oz
1 pkg diced ham, 8 oz
2 1/2 lb chicken tenderloins
1 pkg Swiss cheese, 8 oz
1 pkg Muenster cheese, 8 oz
1 pkg French's French Fried Onions (optional -- but highly recommended!), 6 oz

Steps:

  • 1. Preheat oven to 425. Begin by cutting the tenderloins into cubes.
  • 2. Add them to a large rimmed pan with a little bit of water (just enough to keep the chicken from burning to the bottom of the pan).
  • 3. Cover and cook (stirring occasionally) until chicken is completely cooked. This usually takes about 15 minutes on medium-high (times may vary, so just keep an eye on it while you cook).
  • 4. While the chicken is cooking prepare two boxes of stuffing according to the directions on the box.
  • 5. Grease a 9x13 pan.
  • 6. Create a layer of stuffing across the bottom of the pan. For this part, I generally get my hands wet with cold water and do a quick pat down to make the layer nice and flat.
  • 7. Take the Swiss cheese and lay all of the pieces out over the stuffing, creating a thin layer of cheese.
  • 8. When the chicken is completely cooked, remove the pan from heat and use a strainer to remove excess liquid from chicken.
  • 9. In a large bowl mix the diced chicken, cubed ham, 1 can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup together. (Optional) If adding French Fried Onions to casserole, add half of the package into this creamy mixture and reserve the other half for topping the casserole after it is done baking.
  • 10. Take the cream of mushroom soup mixture and evenly spread it out over the first cheese layer. A spatula works well for this part.
  • 11. When the mixture is evenly spread, take the Muenster cheese and create another even cheese layer.
  • 12. Sprinkle salt and pepper over the top.
  • 13. Cook in the over for 20-25 minutes. Cheese should be melted and casserole will be bubbling (this lets you know it is done). (Optional) If you are using French Fried Onions, cook the casserole for 20 minutes, top with onions, and cook an additional 5 minutes.

CHICKEN CORDON BLEU WITH CREAMY MUSHROOM SAUCE



Chicken Cordon Bleu with Creamy Mushroom Sauce image

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

Categories     Main Dish     Cheese     Ham     Mushrooms     Poultry     Chicken breast

Time 1h

Yield 8

Number Of Ingredients 28

chicken breast halves, boneless, skinless
salt
white pepper
eggs
milk
ham
swiss cheese
all-purpose flour
bread crumbs
vegetable oil
cream of mushroom soup
sour cream
mushrooms
sherry
chicken breast halves, boneless, skinless
salt
white pepper
eggs
milk
ham
swiss cheese
all-purpose flour
bread crumbs
vegetable oil
cream of mushroom soup
sour cream
mushrooms
sherry

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.

Nutrition Facts :

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE - (4/5)



Chicken Cordon Bleu with Mushroom Sauce Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 16

For the Cordon Bleu:
3 whole chicken breasts, boned and split (6 pieces)
6 thin slices cooked ham
6 thin slices Swiss cheese
1 env. (106 g) coating mix for chicken
Mushroom Sauce:
250 ml sliced fresh mushrooms
30 ml butter or margarine
15 ml minced onion
30 ml all purpose flour
1 cube chicken bouillon
250 ml boiling water
1 ml salt
Pinch of thyme
Dash of pepper
Dash Worcestershire sauce

Steps:

  • For the Chicken Cordon Blue: Remove skin from chicken. Place meat between 2 pieces of plastic wrap. Pound to about 3 mm in thickness. Top each piece with slice of ham and slice of cheese. Roll up. Secure with wooden pick. Coat with chicken coating mix as directed on package. Cover. Chill thoroughly. To bake, place on ungreased baking sheet. Bake at 210°C for 20 minutes or until chicken is tender. Serve with Mushroom Sauce. For the Mushroom Sauce: Brown mushrooms in butter. Remove from pan. Add flour and onion. Stir. Dissolve chicken bouillon in water. Add stock and remaining ingredients. Cook and stir until mixture thickens. May be thinned, if necessary, with a little water or dry white wine.

CHICKEN CORDON BLEU



Chicken Cordon Bleu image

This Chicken cordon bleu is a fancy restaurant meal made easy!

Provided by Holly Nilsson

Categories     Main Course

Time 1h

Number Of Ingredients 17

4 chicken breasts (boneless/skinless)
salt & pepper to taste
4 slices ham
4 ounces Swiss cheese (or Gruyere cheese)
3 tablespoons melted butter
1 clove garlic
1 cup seasoned bread crumbs
½ teaspoon thyme
2 tablespoons butter
2 tablespoons flour
¾ cup milk
¼ cup white wine
2 teaspoons Dijon mustard
1 cube chicken bouillon
½ teaspoon Worcestershire sauce
¼ cup Parmesan cheese
Salt & pepper to taste

Steps:

  • Preheat oven to 350°F.
  • Pound chicken to ¼" thick. Season with salt and pepper to taste.
  • Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.
  • Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
  • Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.

Nutrition Facts : Calories 748 kcal, Carbohydrate 28 g, Protein 70 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 232 mg, Sodium 1583 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN CORDON BLEU WITH MUSHROOM SAUCE



Chicken Cordon Bleu with Mushroom Sauce image

After one taste, it will be easy to see why this chicken is my son's favorite.-Robert McCart, Blue Ridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (6 ounces each)
6 slices deli ham
6 slices Swiss cheese
3 large eggs
1-1/4 teaspoons paprika
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1/3 cup butter, cubed
6 thick-sliced bacon strips, chopped
1/2 pound sliced fresh mushrooms
1/2 cup white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Steps:

  • Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 710 calories, Fat 46g fat (25g saturated fat), Cholesterol 292mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.

CHICKEN CORDON BLEU WITH ROASTED GARLIC AND MUSHROOM SAUCE



Chicken Cordon Bleu With Roasted Garlic and Mushroom Sauce image

This delicious version sounds like a lot of steps, but it actually comes together quite quickly. I like to serve with homemade rice pilaf and grilled veggies. You can use any kind of thinly sliced ham for this recipe, I've also used bacon and pancetta. Try experimenting with the cheese... I've found that Pepper Jack, Cheddar, Swiss, Blue, and Gorgonzola all make good variations.

Provided by Spitza

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

6 boneless chicken breasts, pounded into fillets
1/2 lb prosciutto or 1/2 lb capicola, thinly sliced
1/2 lb havarti with dill, cut into 1/4 in blocks
2 eggs, beaten
2 tablespoons milk
fresh thyme, chopped
fresh rosemary, chopped
red pepper flakes
plain breadcrumbs
all-purpose flour
kosher salt & freshly ground black pepper
frying oil
1 (10 ounce) can cream of mushroom soup
5 ounces milk (use half of soup can)
1/2 cup dry white wine
4 roasted garlic cloves, diced
1 large shallot, diced
fresh sage, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
  • Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
  • Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
  • Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
  • Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
  • Brown all sides of the rolled chicken, turning only once per side.
  • Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
  • Start preparing the sauce while the chicken is in the oven.
  • Sauté shallots in olive oil over medium heat until translucent.
  • Add sage and sauté until fragrant.
  • Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
  • Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
  • Serve immediately once the chicken is removed from the oven.

Nutrition Facts : Calories 395, Fat 23.5, SaturatedFat 6.3, Cholesterol 167.6, Sodium 436.4, Carbohydrate 6.5, Sugar 1, Protein 34.3

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