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Top Chicken Cordon Bleu Recipes

Updated on October 21, 2016
Chicken Cordon Bleu
Chicken Cordon Bleu

Chicken Cordon Bleu

45 mins to make, serves 2

Ingredients

Meat

  • 2 Chicken breasts, small
  • 4 slices Ham

Produce

  • 1 tsp Thyme

Refrigerated

  • 1 Egg

Condiments

  • 3 1/2 tbsp Dijon mustard
  • 3 tbsp Mayonnaise

Baking & Spices

  • 1 1/2 tbsp Flour
  • 2 tsp Plain flour
  • 1 Salt and pepper

Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Dairy

  • 1 1/2 tbsp Butter
  • 1 1/4 cups Milk
  • 3 tbsp Parmesan cheese
  • 4 slices Swiss cheese

Other

  • Oilspray

INSTRUCTIONS

  1. Preheat oven to 180C/350F.
  2. Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
  3. Cut a pocket into each chicken breast, as per the photo below.
  4. Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
  5. Sprinkle with salt and pepper.

Dredging method

  1. Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

Shortcut Method

  1. Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
  2. Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Baking

  1. Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.

Dijon Cream Sauce

  1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
  2. Add half the milk and whisk until the flour mixture is blended in.
  3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
  4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.

Chicken Cordon Bleu
Chicken Cordon Bleu

Chicken Cordon Bleu

40 mins to make, serves 6

Ingredients

Meat

  • 3 Chicken breasts, boneless skinless
  • 12 slices Deli honey ham

Produce

  • 1 Parsley

Canned Goods

  • 1/2 cup Chicken broth

Condiments

  • 1/2 tbsp Dijon mustard
  • 3/4 tsp Worcestershire sauce

Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

Bread & Baked Goods

  • 1 cup Panko bread crumbs

Dairy

  • 5 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Parmesan cheese
  • 6 slices Swiss or provolone cheese

INSTRUCTIONS

  1. Coat a 9″ x 13″ baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
  3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish. Top each breast with two slices of ham and 1 slice of cheese, so that the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.
  4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
  5. While the chicken bakes, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly, make sure there are no clumps. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese, until the cheese is melted. Season sauce with salt and pepper. Keep the sauce warm.
  6. Remove chicken from oven, plate, and top with sauce. Sprinkle with parsley, if desired.

Easy Chicken Cordon Bleu

Serves 6

Ingredients

Meat

  • 3 Chicken breasts, large thick boneless skinless
  • 12 slices Deli ham, good quality

Canned Goods

  • 1 tsp Chicken bouillon

Condiments

  • 1 tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce

Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt

Bread & Baked Goods

  • 1 cup Bread crumbs

Dairy

  • 4 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 lb Swiss cheese

Instructions

  1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
  2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
  3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
  4. When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
  5. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
  6. Serve each chicken cordon bleu portion with warm sauce.

Chicken Cordon Bleu Casserole – Low Carb

45 mins to make

Ingredients

Gluten free

Meat

  • 6 cups Chicken, cooked
  • 6 oz Ham

Condiments

  • 1 tbsp Dijon mustard
  • 2 oz Lemon juice

Baking & Spices

  • 1/2 tsp Salt

Dairy

  • 4 oz Butter
  • 6 oz Cream cheese
  • 5 oz Swiss cheese

Beer, Wine & Liquor

  • 1 tbsp White wine

Instructions

  1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
  2. In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
  3. Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
  4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.

Chicken Cordon Bleu Casserole – Low Carb
Chicken Cordon Bleu Casserole – Low Carb

Chicken Cordon Bleu

Ingredients

Meat

  • 6 Chicken breasts, boneless skinless
  • 6 slices Deli ham

Produce

  • 2 tsp Thyme, fresh leaves

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1/4 cup Flour
  • 1 Kosher salt and freshly ground black pepper

Oils & Vinegars

  • 1 tsp Olive oil

Bread & Baked Goods

  • 1 cup Panko bread crumbs

Dairy

  • 12 slices Gruyere or swiss cheese

Liquids

  • 2 tsp Water

Instructions

  1. Preheat oven to 350 degrees F.
  2. Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.
  3. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
  4. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.
  5. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
  6. Serve whole or cut into pinwheels.

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