Best Chicken Cordon Bleu Supremes De Volaille Cordon Bleu Recipes

CORDON BLEU CASSEROLE SUPREME

Steps:

• Preheat oven to 350 degrees.
• Slice chicken breasts into bite-sized strips and brown in oil.
• If using seasoning, sprinkle chicken during cooking process.
• Slicing is much easier if chicken is partially frozen (or partially thawed).
• While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom.
• Stack deli ham and slice into roughly 1-inch square pieces.
• Layer browned chicken, sliced cream cheese, and ham over potatoes.
• Sprinkle with 1 cup shredded Swiss cheese.
• Top with broccoli.
• Combine soup and pepper, then spoon over broccoli.
• Top with remaining cheese.
• Bake uncovered at 350 degrees for 1 hour or until bubbly.
• Refrigerate any leftovers.

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

HOMEMADE CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)

Steps:

• Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
• Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
• Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
• Roll breasts in 2 tablespoons of flour to coat, shake off excess.
• Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
• Add chicken breasts; cook until underside is golden brown.
• Turn and cook other side 6 to 8 minutes or until golden brown.
• Place breasts on a platter and keep warm in a low oven.
• Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
• Add tomatoes and wine; simmer until most of the liquid has evaporated.
• Stir in heavy cream; cook until reduced by half. Remove from heat.
• In a 1 quart saucepan melt remaining butter over low heat.
• Stir in the remaining flour with a wire whisk; blend well.
• Add light cream; cook, stirring constantly, until thickened and smooth.
• Add salt and pepper.
• Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
• Pour sauce over chicken and sprinkle with chopped parsley.

WEEKNIGHT CHICKEN CORDON BLEU

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.

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.