Chicken Cordon Blue Panini Recipes

Steps:

• Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl.
• In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet.
• Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain.
• For the panini: Heat the panini press to medium-high heat.
• Whisk together the honey and Dijon mustard in a small bowl; set aside.
• For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.
• Close the sandwich with the other slice of bread, buttered side up.
• Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

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.

Steps:

• Flatten chicken to 1/4-in. thickness. Place ham and cheese down the center of each; roll up and secure with a toothpick. Place butter and coating mix in separate shallow bowls. Dip chicken in butter, then roll in coating mix. , Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink. Let stand for 5 minutes. Discard toothpicks.

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:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.