Best Chicken Cordon Blue Recipes

INSIDE-OUT CHICKEN CORDON BLUE

Steps:

• Put the breadcrumbs, salt and pepper in a plastic bag and shake to blend.
• Heat the butter and oil in a large skillet over medium-high heat.
• Slice the chicken breasts in half to make them thinner and drop into bread crumbs. Shake to coat and place in the hot skillet. Cook until lightly browned on the first side, about 5 minutes or so. Turn and brown the other side, about 5 minutes or so.
• Turn the chicken back over to the first side and place the ham evenly over the chicken pieces. Top each one with a slice of swiss (fold it to fit).
• Cover and cook until ham heats up and cheese is melted, about 3 minutes.

CHICKEN CORDON BLUE CHEESE

Steps:

• prepare your boneless skinless chicken breasts by slicing them almost in half through the side - butterflying them.
• spread them open and set aside.
• pour your milk on a plate the appropriate size for your chicken breast to sit on.
• sprinkle your shake 'n' bake mixed with pepper to taste on another plate the same size.
• place two slices of ham together neatly.
• in the center of the ham sprinkle two teaspoons of blue cheese.
• roll the ham rather tightly to avoid losing your cheese.
• place the ham in the middle of the chicken breast and close it - secure with a couple of toothpicks.
• gently place the chicken in the milk and with your hand pat the top with the milk - a gentle milk bath will secure the shake 'n' bake and keep the chicken moist.
• now gently place in the shake 'n' bake and pat crumbles on the top and sides.
• place the breasts in a baking dish and cook at 350 degrees for 1 hour.
• allow the chicken to cool for 5 minutes before removing the toothpics and serve.

OPEN FACED CHICKEN CORDON BLUE

Steps:

• 1. Coat chicken breasts in the flour. Dip chicken in beaten egg (mixed with a little water); then coat chicken with the bread crumbs.
• 2. Fry chicken in a pan with oil and a few pats of butter. Cook chicken until done. Put a slice of baked ham on top of chicken breast; then top with a slice of provolone cheese; add the jar of sauce around the chicken (avoid putting it on top of the chicken and cheese). Put a lid on top of the pan and allow the cheese to melt. When the cheese is melted and the sauce is heated through, it's done.
• 3. Serve with your favorite pasta, vegetable or salad.

CHICKEN CORDON BLUE WITH POTATOES

Steps:

• Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Potatoes, Sauce Mix, margarine, boiling water and mushrooms in ungreased pan until margarine is melted.
• Place 1 slice cheese around each chicken breast; wrap 2 slices ham around cheese and chicken. Place chicken in pan. Tear off notched corner of Au Gratin Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast.
• Sprinkle bread crumb Topping over cheese-topped chicken. (If using metal pan, be careful when placing in oven--it will be hot.) Bake uncovered 30 to 35 minutes for glass, dark or nonstick pan, 33 to 38 minutes for shiny metal pan or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

EASY CHICKEN CORDON BLUE

Steps:

• Cut a pocket in each chicken breast.
• Wrap a slice of ham around each cube of cheese, insert into chicken and secure with a tooth pick or two.
• Liberally season panko and milk (separately) with salt and pepper.
• Place chicken in to milk bath, then roll in panko to coat.
• Bake at 350 degrees for 45 minute.

TURKEY OR CHICKEN CORDON BLUE--WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees; spray an 8" square baking dish with nonstick cooking spray.
• In a gallon-size sealable plastic bag, combine the flour, pepper, and poultry seasoning; add turkey and shake to coat.
• In a large nonstick skillet, heat the oil; add the turkey and cook till lightly browned, about 2 minutes on each side.
• Transfer to the baking dish.
• In the same skillet, combine mushrooms, onion, and ham; cook stirring constantly, till osftened, about 5 minutes.
• Spoon evenly over turkey; top each cutlet with a slice of cheese.
• Bake till turkey is cooked through, about 15 minutes.
• Serve garnished with pimiento strips.
• 186 calories, 6 g fat, 1 g fiber.

BEST CROCK POT CHICKEN CORDON BLUE EVER

Steps:

• 1. place the chicken breasts on a cutting board and pound until thin. place ham and cheese slices on chicken breasts, rolling up and securing with a toothpick.
• 2. arrange chicken rolls in a 4 quart slow cooker. thin the soup with milk and pour over the chicken rolls.
• 3. cover and cook on low for 4-5 hours. serve over hot cooked noodles and cover with sauce from the soup.

CHICKEN CORDON BLUE MAC & CHEESE

Steps:

• Heat oven to 400 degrees F. Grease 11x8-inch baking dish.
• In baking dish, arrange chicken in single layer. Arrange ham over chicken. Spoon macaroni and cheese over ham. Sprinkle with shredded cheese.
• Bake 20 to 25 minutes or until cheese is melted. Serve with salad, if desired.

CHICKEN CORDON BLUE PANINI

Steps:

• Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
• In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.

CHICKEN CORDON BLUE ROLL-UPS

Steps:

• Heat oven to 350ºF.
• Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Top with ham; sprinkle with cheese. Roll up, starting at one short end of each.
• Mix bread crumbs and 2 Tbsp. dressing in medium bowl. Place flour and egg each in separate bowls. Coat each chicken roll-up with flour, then dip in egg and then crumb mixture, turning to evenly coat each roll-up. Place, seam sides down, on rimmed baking sheet sprayed with cooking spray.
• Bake 32 to 35 min. or until chicken is done (165ºF). Drizzle with remaining dressing before serving.

SHAKE N BAKE CORDON BLUE CHICKEN BREAST

Steps:

• 1. Clean Chicken Breast in clear water....pat dry...Pound breast flat between wax paper, thin, being careful not to break up the meat.
• 2. Put chicken aside. Chop up green onions and mushrooms into very small pieces...set aside. Place the oil and butter in a frying pan and bring up to heat. Satay the mixture until lightly cooked and tender...drain off the extra butter and sit aside.
• 3. Lay chicken breast down flat on clean wax paper. Add two thin layers of ham on each breast. add the mushroom mixture and then add blue cheese to both of the breast. Roll up like a roll, being careful to stuff any ingredients back in the ends, tucking the ends in, so there is no leakage. Secure the Chicken roll with bakers string or metal skewers. Set aside.
• 4. In a med size bowl, beat 2 eggs, very well. In a second bowl, add Shake n Bake. Dip each breast in beaten egg and then into Shake n Bake, making sure the breast are well coated...sit aside.
• 5. Heat oil until hot....Add the breast and turn over, CAREFULLY, until lightly browned on both sides. Place the breast in a baking pan and cook in the oven at 375 degrees for 35 to 45 minutes or until the chicken reaches 180 degrees in the center. Serve hot being sure to remove the baking string and/or skewers.

CHICKEN CORDON BLUE CASSEROLE

Steps:

• 1. Preheat oven to 25- degrees. Coat ab 8 ubcg ciooking dish with cooking spray.
• 2. Place the chicken in bottom of baking dish. Loosely pile the ham over the chicken.
• 3. In a medium bowl ccombine cream cheese, butter, mustard, milk, wine, salt and pepper. Mix well. Stir in 1/4 cup Swiss cheese. Spread this space over the ham, then sprinkle with remaining Swiss cheesee. Bake for 25 to 3- minures or until heated through and lightly golden brown

CHICKEN CORDON BLUE CASSAROLE

Steps:

• Pre heat oven to 375f, grease a rectangle bake dish I use a 10 x 14
• Dice, chicken, ham, onions, mushroom, (I use a little ninja for onions & mushrooms).
• Mix all diced ingrendents plus the Swiss cheese in a large bowl, and set aside.
• Open crescent rolls, take two at a time, lay side by side, over lapping to make a large triangle.
• Fold large ends in ( like a burrito) and roll as you would a crescent roll. Place in pan, I put three rows of four
• Mix 4 cans of soup with 1 cup of milk stir and pour over rolls. ** you can add left over veggies, frozen peas, what ever you have on hand **
• Heat for 40-50 min or until crescent puff up and turn golden brown.
• Serve with vegetables , and a salad for a delisous meal

CHICKEN CORDON BLUE

Steps:

• Filet open chicken breasts and season.
• Layer 3 pieces swiss cheese and cut in half, wrap with ham and lay inside chicken breast.
• Fold chicken closed and place in sprayed foiled pan.
• Bake at 350* 25-30 minutes (dependent on size).
• Pull from oven, spoon on ranch, top with piece of cheese and breadcrumbs.
• Cook remaining 10 minutes.
• let rest 2 minutes before cutting (serving size with 1/2 cup of rice and 1/2 cup steamed vegetable is 1/2 breast - 525 calories dependent on vegetable choice).