Chicken Cordon Blue With Potatoes Recipes

Steps:

• Preheat oven to 350 degrees.
• In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
• Add chicken and all remaining ingredients to potatoes. Toss well.
• Transfer mixture to 9x13 baking dish.
• Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
• NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.

Steps:

• Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
• In a medium sauce pan melt the butter over medium heat. Then add in the flour and stir with a whisk until well blended. Then add in milk and continue stirring with a whisk until smooth and creamy.
• Then stir in onion powder, garlic salt, and salt and pepper.
• Lightly grease a 9 x 9 inch square baking dish. Cover bottom of pan lightly with about 1/4 cup of the sauce. Spread half of the sliced potatoes in the pan. Then spread half of the sliced potatoes in pan. Top with half of the ham and half of the chicken. Pour half of the sauce and then top with about 1/2 cup of cheese. Then repeat layers starting with potatoes, ham, chicken, sauce and 1/2 cup of cheese.
• Bake in 375 oven for 25 to 30 minutes until heated through. Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.

Steps:

• Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Potatoes, Sauce Mix, margarine, boiling water and mushrooms in ungreased pan until margarine is melted.
• Place 1 slice cheese around each chicken breast; wrap 2 slices ham around cheese and chicken. Place chicken in pan. Tear off notched corner of Au Gratin Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast.
• Sprinkle bread crumb Topping over cheese-topped chicken. (If using metal pan, be careful when placing in oven--it will be hot.) Bake uncovered 30 to 35 minutes for glass, dark or nonstick pan, 33 to 38 minutes for shiny metal pan or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
• Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
• In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
• Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 350°F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes.
• Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan.
• Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.

Steps:

• Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
• In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• Bake 25 to 30 minutes, or until chicken is no longer pink in center.