Best Chicken Cordon Bleu Not Fried Recipes

CHICKEN CORDON BLEU - FRIED

Steps:

• Pat dry the chicken breasts. Using a sharp knife, cut the chicken breasts in half horizontally nearly all the way through. Open each breast wide. Place a piece of parchment paper on top of a cutting board, place each opened chicken breast on top of the paper, then cover the breast with another sheet of parchment paper and flatten the chicken breast with a meat mallet or rolling pin to a thickness of 1 cm / 1/2 inch. Remove the paper. Spread dijon mustard over each breast and season with salt and pepper.
• Place a slice of ham and two slices of cheese onto each chicken breast. Evenly and tightly roll the chicken. Place on plastic wrap. Wrap the chicken roulade in the plastic wrap tightly and use the excess plastic on the sides to twist. Tie the excess plastic. Repeat with the remaining chicken breast. Place in the fridge for about 30 minutes to chill.
• Pour the vegetable oil into a heavy-bottomed pot. Make sure it covers about 5 cm / 2 inches of the pot. Place over medium heat and heat to 170°C / 325°F. Prepare three plates. Add flour, pinch of salt and pepper to one plate. Beat the eggs and heavy cream in a second plate and combine breadcrumbs, sesame seeds, paprika, turmeric and chia seeds (optionally) in a third plate. Dredge the chicken first in the flour mixture, then the egg mixture, and then in the breadcrumbs mixture. Make sure you get each layer of coating evenly. Transfer to a plate.
• Using a skimmer, gently place each chicken cordon bleu into hot oil (170°C / 325°F). Fry for about 7 - 8 minutes on each side or until the exterior is nice, golden brown and crunchy. Check the interior of the chicken breast. If the center of the meat is not 68°C / 160°F place the Chicken Cordon Bleu on a baking sheet and cook until the temperature is reached, for about 5 - 10 minutes at 175°C / 350°F. If the temperature was already reached when frying, then place the chicken cordon bleu on a plate covered with kitchen towels to drain the excess fat.
• Serve Chicken Cordon Bleu as soon as possible with your favorite side dish. We recommend mashed potatoes, parsnip puree with pear, braised carrots or kale salad.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

CHICKEN CORDON BLEU

Steps:

• Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
• Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

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.

ORIGINAL CHICKEN CORDON BLEU

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

TIED AND FRIED CHICKEN CORDON BLEU

Steps:

• Place Chicken Breasts in-between Clear Plastic Wrap and using a Rolling Pin, Side of a Hammer or a Meat Mallot Pound Chicken Breasts untill they are almost Double in Size,.
• Sprinkle the flour on your clean cutting board and place the Chicken pieces on it.
• Salt and Pepper the Chicken.
• Place 2 pieces of slice ham on the Chicken, top that with 2 slices of swiss cheese and top that off with a slice of provolone right in the center.
• Roll up Chicken making sure you tuck in the ends about half way through.
• Use 3 or 4 pieces of butcher string (Cut about 8" long) tie the rolled up Chicken tight making sure the ends are folded in, You don't want to loose all that goodness inside.
• Cut off excess string.
• Turn Oven on to 350.
• Heat Olive Oil in a skillet on Med High.
• Mix Panko and Potato Flakes together.
• Roll the Chicken in Flour so there is just a little dusting, Brush off excess, Dip the Chicken in the Egg and then into the Panko Mixture.
• Fry in the Olive Oil until Golden Brown on all sides, Turning frequently.
• Place the Chicken in the Oven for 50 to 60 Minutes.
• Whisk together the Heavy Cream, Mayo and the Dijon in a Suace pan and heat slowly on Med Low untill sauce is reduced a little and thicker.
• Pull Chicken from the oven and let set for 5 Minutes or so.
• Cut off strings, Cut Chicken in Half and Drizzle Sauce over the top.