Best Bacon Wrapped Chicken Cordon Bleu Recipes

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BACON-WRAPPED CHICKEN CORDON BLEU



Bacon-Wrapped Chicken Cordon Bleu image

Really moist and flavorful chicken cordon bleu with bacon.....because everything's better with bacon! This was a first-time experimental trial run and it turned out fantastic!

Provided by geenadavissmile

Categories     One Dish Meal

Time 1h20m

Yield 3 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, thawed
3 slices cooked ham
3 slices swiss cheese
1 egg
2 chicken bouillon cubes
1/2-3/4 cup breadcrumbs
1/2-1 teaspoon cumin
1/4-1/2 teaspoon oregano
salt and pepper
6 slices bacon, uncooked

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.

INDIVIDUAL STUFFED CHICKEN CORDON BLEU MEATLOAF, BACON WRAPPED



Individual Stuffed Chicken Cordon Bleu Meatloaf, Bacon Wrapped image

How fun to serve. They are not hard and just something really different to serve to guests. The meatloafs come out golden brown with the bacon and juicy inside. I love to serve mine right on a large serving platter leaving a couple whole to see how pretty they look, and then slice the others in 3 or 4 slices per loaf to show off the filling. I like to think of it as a pretty standard meatloaf mix, then a filling of swiss cheese or gruyere (which I prefer), good baked ham (proscuitto is great, but any good ham will work), a honey mustard sauce, and topped off with more honey mustard and smoked or hickory bacon slices. Just baked individually on a baking sheet. All free formed. I like the rustic look Serve with Recipe #397749 and Recipe #391590. You could easily make these ahead of time and just refrigerate covered well and then bake the next day.

Provided by SarasotaCook

Categories     Chicken

Time 1h5m

Yield 4 Individual Meatloafs, 8 serving(s)

Number Of Ingredients 19

3 lbs ground chicken
1 cup onion, very fine chopped
2 celery ribs, very fine chopped
2 tablespoons minced garlic
3 slices of fresh bread
1 cup milk
1/2 cup parmesan cheese, grated
2 eggs
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce
2 tablespoons fresh parsley
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
3/4 cup honey
3/4 cup Dijon mustard
4 slices baked ham
2 cups swiss cheese, grated
1 1/3 cups parmesan cheese, grated
8 slices bacon, cut in half (hickory or smoked I prefer)

Steps:

  • Mustard Sauce -- Simply mix the mustard and honey and set to the side.
  • Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
  • Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
  • Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
  • Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
  • Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
  • Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
  • Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
  • Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
  • Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
  • Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!

Nutrition Facts : Calories 696.7, Fat 33, SaturatedFat 14.7, Cholesterol 236.7, Sodium 1098.6, Carbohydrate 40.1, Fiber 1.6, Sugar 29, Protein 59.9

BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE



Bacon Wrapped Chicken Cordon Bleu With a Creamy Mustard Wine image

This is my version of Chicken Cordon Bleu. Just a bit different. I love the original recipe, but didn't like it with a bread coating every time. So for me, the gruyere adds just a notch up, the hickory bacon and then a simple mustard white wine sauce makes a very elegant dinner. Serve with some very simple wild rice or rice pilaf and green beans. Nothing fancy needed for this. VERY Classic eats.

Provided by SarasotaCook

Categories     Chicken Breast

Time 1h5m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 17

4 chicken breasts, pounded thin
4 slices prosciutto ham (or you can use any good baked ham)
3/4 cup gruyere cheese, shredded (or you can use 4 slices of swiss)
8 slices of hickory bacon (don't use thick sliced, just regular)
1 teaspoon italian seasoning
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 teaspoons olive oil
2 teaspoons butter
1/2 cup diced onion (I prefer shallots, but a regular onion will work fine)
1/2 cup chicken broth
1/2 cup white wine (if you don't want to use wine, just use all chicken stock or broth)
3/4 cup heavy cream (or you can use evaporated milk or even light cream and even milk, I just like the consistency of hea)
2 tablespoons Dijon mustard (I love to mix dijon and ground mustard but if you only have dijon, that if just fine, If you like mo)
1/2 teaspoon fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
  • Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
  • In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
  • Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
  • Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.

Nutrition Facts : Calories 640.8, Fat 48.4, SaturatedFat 22, Cholesterol 192.1, Sodium 2469.5, Carbohydrate 5, Fiber 0.8, Sugar 1.4, Protein 40.3

BACON WRAPPED CHICKEN CORDON BLEU



Bacon Wrapped Chicken Cordon Bleu image

This was the main entrée for my Valentine's Dinner. My husband really loved it. I had never made Cordon Bleu before, so I studied several recipes from various cookbooks & came up with my own version. It is much easier if you buy the chicken breast already boned, but because these were on sale, I could not pass up such a great...

Provided by Rose Mary Mogan

Categories     Pork

Time 1h40m

Number Of Ingredients 9

4 chicken breasts (boneless)pounded flat
4 slice thick sliced swiss cheese (or cheese of choice)
4 slice thick sliced ham ( i used polish ham)
1 1/2 Tbsp steak seasonig
1 1/2 Tbsp paprika & granulated garlic
1 1/2 c panko bread crumbs
8 slice bacon
non stick cooking spray
grape tomatoes & fresh parsley for garnish (optional)

Steps:

  • 1. Preheat oven to 350 degrees F. I used Sanderson Chicken Breast, & after removing the bone it weighed just over one pound each. Which is why they could easily be cut in half after baking to make 2 servings each piece if desired.
  • 2. Remove Bone from chicken breast if they are not boneless. Add the panko bread crumbs to a large zip lock bag, then add garlic powder and paprika, shake and set aside till needed.
  • 3. Place each breast between 2 sheets of plastic wrap and pound each breast with meat mallet until they are flat.
  • 4. Breasts should look like this. Season chicken breast lightly on both the inside and out side with steak seasoning.
  • 5. Now lay a slice of ham towards the outer edge of breast, and then top with a slice of Swiss cheese. Begin at outer edge of chicken breast, and roll towards other end of breast, tucking in the outer edges as much as possible to keep the cheese inside breast as it cooks. With seam side down carefully wrap two slices of bacon around breast to hold the seams in place. Sprinkle lightly with additional paprika if desired.
  • 6. Repeat until all 4 breast are done.
  • 7. Line a shallow baking pan with aluminum foil & Spray with non stick cooking spray. Now carefully place each breast on baking pan leaving space between each breast. Then spray each breast generously with butter flavored cooking spray, then top each breast with a generous amount of the bread crumbs dividing equally between the four breast. Then spray top of bread crumbs with additional cooking spray. Now place in preheated 350 degrees F. oven and bake for 50 to 60 minutes or until juices run clear.
  • 8. Remove Breasts from baking pan to a serving platter, and garnish with fresh parsley and grape or cherry tomatoes if desired, or use garnishes of your choice. Serve and enjoy.

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