Chicken Cordon Bleu Salad Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

Steps:

• Place chicken between plastic wrap and pound until 1/8 thickness.
• Top each piece of chicken with some ham and a slice of swiss cheese. Roll up chicken and secure with a toothpick.
• Mix seasoning salt with crushed cornflakes. Dip chicken in melted butter then roll in cornflakes.
• Bake on a greased cookie sheet at 400 degrees for 35-40 minutes. Remove toothpicks and slice chicken on an angle.
• Divide lettuce into 4 servings. Place chicken on top. Top each salad with ranch or your favorite dressing.

Steps:

• Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
• Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
• Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Steps:

• Pound chicken breasts if they are to thick.
• Place cheese and ham on each piece.
• Fold edges of chicken over filling, secure with small bamboo skewers.
• Mix flour and paprika and coat chicken pieces.
• Heat butter in large skillet and cook chicken till browned on all sides. Add juice (or wine) and bouillon. Reduce heat simmer for 30 minutes till chicken is no longer pink.
• Remove skewers and transfer chicken to a platter.
• Blend cornstarch with cream in small bowl, and whisk slowly into skillet.
• Cook, stirring till thick, and pour over chicken.
• Garnish with parsley.

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.