Best Chicken Cordon Bleu Wswiss Dijon Alfredo Sauce Recipes

CHICKEN CORDON BLEU W/SWISS DIJON ALFREDO SAUCE

Steps:

• In 3 separate shallow dishes, place the flour, salt, and pepper in one, egg in another, and bread crumbs in the last one. Set aside. Preheat over to 350. Spray a baking sheet with butter spray and set aside.
• With a sharp knife, slice chicken breasts horizontally without cutting all the way through the other side.
• Open up as you would a book.
• If they are very thick, gently pound them out between sheets of waxed paper or plastic wrap until 1/8 to 1/4 inch thick, being careful not to rip the meat. You can see that I pounded my pretty thin so they would cook faster. This helps keep the meat moist and tender.
• Slice each ham slice into strips and place on 1/2 of each chicken breast.
• Fold over the other half as though you are pressing the ham between the pages of a book.
• Carefully coat each piece lightly with the flour, holding it so the ham doesn't fall out.
• Dip in the egg, allowing excess to run off.
• Coat well with the seasoned bread crumbs and place on the prepared baking sheet. Spray tops well with additional butter spray.
• Cook 20 to 30 minutes, until done. This will depend on how thick your chicken breast is once you put the ham in it. Mine were pretty thin and took exactly 20 minutes in my oven...they were cooked through and yet still juicy and tender.
• During the last 10 minutes the chicken is baking, combine all sauce ingredients in a small sauce pan. Cook over medium heat, stirring often, until cheese is melted and the sauce is smooth.
• Once you take the chicken out of the oven, allow it to rest for 5 minutes so that the juices distribute throughout. Serve with the sauce. Enjoy!!!

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.

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.