Chicken Cordon Bleu Pasta Recipes

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.

Steps:

• For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
• Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
• In a large skillet, heat 2 tablespoons olive oil over medium heat.
• Add chicken, and cook for 4 minutes.
• Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
• Cut chicken crosswise into 1/2-inch-thick slices.
• For cheesy pasta, in a large skillet, melt butter over medium heat.
• Add garlic and ham; cook for 2 minutes.
• Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
• Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
• Add cheese, stirring until melted.
• Add hot cooked pasta to pan, tossing gently to coat with sauce.
• Spoon creamy cheesy pasta onto serving plates.
• Place sliced chicken over pasta.
• Garnish with fresh thyme, if desired.

Steps:

• Chop ham; mix with parmesan cheese, bread crumbs, parsley and oregano.
• Holding knife parallel to work surface and starting from a long side, cut each chicken breast in half (cutting almost but not all the way through). Spread breast halves open and pound with meat mallet till even thickness.
• Sprinkle each breast with a heaping tablespoon full of the ham mixture. Roll each breast jelly roll style and secure with toothpicks.
• Cut core from each tomato, place tomatoes in boiling waterfor 10 seconds, cool under running water,peel and dice, set aside.
• In skillet, over medium , cook chicken rolls in EVOO until browned on all sides and loses pink color throughout (about 10 mins.) Remove to plate to keep warm.
• In drippings,in skillet, heat chicken broth and diced tomatoes to boiling stirring to loosen brown bits from bottom of skillet. Reduce heat and simmer over low for five minutes to blend flavors.
• While chicken rolls are browning, cook pasta as directed.
• Toss with remaining ham mixture. Discard toothpicks in chicken rolls and cut into 1/2 inches thick slices. Serve over pasta.

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

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.

Steps:

• Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.