Best Open Faced Chicken Cordon Blue Recipes

KETO OPEN-FACED CHICKEN CORDON BLEU

Keto Open-Faced Chicken Cordon Bleu image

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.

Provided by France C

Categories Main Dish Recipes Pork Ham

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound chicken cutlets, pounded to 1/4-inch thickness
salt and freshly ground black pepper to taste
2 eggs
1 teaspoon Dijon mustard
⅔ cup almond flour
⅓ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ cup avocado oil
¼ pound shaved deli ham
1 cup shredded Swiss cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 6.8 g, Cholesterol 204.2 mg, Fat 43.8 g, Fiber 2.2 g, Protein 46.3 g, SaturatedFat 11.8 g, Sodium 679.4 mg, Sugar 1.4 g

OPEN-FACE CHICKEN CORDON BLEU

Open-Face Chicken Cordon Bleu image

Categories Cheese Chicken Dairy Leafy Green Pork Broil Sauté Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

4 chicken cutlets (1 pound total; about 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
8 spinach leaves, trimmed
4 thin slices boiled ham (2 ounces)
3 ounces Gruyère, coarsely grated (1 cup)

Steps:

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.
Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.

OPEN-FACED CORDON BLEU

Open-Faced Cordon Bleu image

Make and share this Open-Faced Cordon Bleu recipe from Food.com.

Provided by MizzNezz

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs
1 cup Italian seasoned breadcrumbs
4 boneless skinless chicken breast halves, pounded to 1/4 inch thick
2 tablespoons vegetable oil
2 tablespoons butter
1 (14 ounce) can diced tomatoes, undrained
1 teaspoon oregano
1/2 teaspoon salt
4 slices ham, thin
4 slices monterey jack cheese

Steps:

Beat eggs in shallow dish.
Place bread crumbs in another shallow dish.
Dip chicken in egg, then crumbs.
Heat oil and butter in lg skillet.
Brown chicken on both sides.
Put chicken in baking pan.
Pour tomatoes over chicken.
Sprinkle with oregano and salt.
Top chicken pieces with ham and then cheese.
Bake at 375* for 15 minutes, or until tomato juice is bubbly.

Nutrition Facts : Calories 578.2, Fat 31.1, SaturatedFat 13, Cholesterol 229.4, Sodium 1597.9, Carbohydrate 27.6, Fiber 2.9, Sugar 5.8, Protein 45.8

OPEN FACED CHICKEN CORDON BLUE

Open Faced Chicken Cordon Blue image

This recipe came to me while grocery shopping for something to cook. I was in the mood for Chicken Cordon Blue but didn't have the time to prepare it. I hope you make it and tell me if you enjoy it.

Provided by Barbara Youlio @Poppi

Categories Chicken

Number Of Ingredients 9

Ingredients

4 - chicken breast halves, skinless and boneless
2 cup(s) italian bread crumbs
2 - eggs
1 cup(s) flour
4 slice(s) deli baked ham
4 slice(s) provolone cheese
1 jar(s) pasta sauce ( or make your own)
1/2 cup(s) cooking oil
1/4 cup(s) butter, unsalted

Steps:

Coat chicken breasts in the flour. Dip chicken in beaten egg (mixed with a little water); then coat chicken with the bread crumbs.
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.
Serve with your favorite pasta, vegetable or salad.