GOLDEN CHICKEN CORDON BLEU
For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs., In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. , Bake, uncovered, at 350° until a thermometer reads 170°, for 20-25 minutes. Discard toothpicks; drizzle with butter.
Nutrition Facts : Calories 501 calories, Fat 23g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 728mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.
CHICKEN CORDON BLEU I
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
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
EASY CHICKEN CORDON BLEU
"Cordon Bleu" is a French phrase meaning "blue ribbon"-given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sauteed, or in this case, wrapped in puff pastry for a quick and easy finish. -Sharon Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham., Whisk egg and water; lightly brush over pastry edges. Bring 2 sides of pastry over chicken, overlapping 1 over the other; press seams to seal. Pinch together ends and fold under. , Transfer to a greased 15x10x1-in. baking pan; brush tops with egg mixture. Bake for 30-35 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 587 calories, Fat 32g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 649mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein.
GERMAN CORDON BLEU RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 12
Steps:
- Pound the meat, wash it and pat it dry with kitchen paper. Mix all spices, fill them in an empty jar and mix well. Sprinkle the spice mix on every slice and side. Place on one schnitzel a slice of ham and cheese. Put the meat slices together and fix them with needles, the best is to use rouladen needes, so they won't fall apart. Beat eggs in a big enough deeper plate like a soup dish and add some of the spice mix. Mix well. On another plate place some flour, and on a separate plate bread crumbs. Roll the Cordon Bleu first in flour then in the eggs, finally in the bread crumbs. The Cordon Bleu must be covered very well with bread crumbs. Heat oil in a big skillet and fry the meat slices from all sides, first on high heat, then reduce heat to medium. GRAVY: When the Cordon Bleu is done you can use the fond to make a delicious gravy. Bring the skillet briefly to high heat, add a small chopped onion and saute until transparent, reduce heat to medium and add 100ml (.42 cup) red wine and 150 ml (.63 cups) water. Bring to a brisk boil, sieve in some flour, add salt, pepper and paprika powder to taste, bring again to a brisk boil. Serve with potato salad, French fries or fried potatoes.
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