Chickencordonbleuwellington Recipes

Steps:

• Pound chicken breasts if they're too thick.
• Place a cheese and ham slice on each breast within 1/2 inches of edge.
• Fold edges of chicken over filling and secure with tooth picks.
• Mix flour and paprika and coat chicken.
• Heat butter in skillet and cook chicken until browned on all sides.
• Add wine and bouillon with chicken in pan.
• Reduce heat to low, cover and simmer 30 minutes.
• Remove tooth picks and transfer breasts to warm platter.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened and pour over chicken.

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 the oven to 425 degrees F.
• At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
• Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
• Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
• Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
• When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

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 a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
• Evenly roll the chicken, and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
• Preheat oven to 400°F (200°C).
• Cut the puff pastry sheets in half and gently roll out width-wise.
• Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
• Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
• Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
• With a fork, score a decorative design onto the surface of the puff pastry.
• Sprinkle with salt.
• Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
• Enjoy!

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter for 1-2 minutes on each side. Remove to paper towels to drain., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares. Place a chicken breast in the center of each square; top with cheese and ham., Whisk egg and water; lightly brush over pastry edges. Bring 2 sides of pastry over chicken, overlapping 1 over the other; press seams to seal. Pinch together ends and fold under. , Transfer to a greased 15x10x1-in. baking pan; brush tops with egg mixture. Bake for 30-35 minutes or until a thermometer reads 165°.

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

Steps:

• Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.
• In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.
• In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.
• Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

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:

• Use a sharp knife to slice a chicken breast horizontally, starting at the thickest part and cutting almost to the other side (do not cut all the way through) until, when opened, breast lies flat. Place between two pieces of plastic wrap. Pound to an even 1/4 inch thick. Remove top layer of plastic; season with salt and pepper. Repeat with remaining chicken. Layer 1 1/2 ounces each of cheese and ham over surface of a breast; fold in half to enclose filling. Repeat with remaining chicken, cheese, and ham.
• Preheat oven to 200 degrees. Place flour in a shallow dish; season with salt and pepper. Beat eggs with 2 tablespoons water in another dish; season with salt and pepper. Place panko in a third dish; season with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium. Meanwhile, dredge a breast in flour, shaking off excess. Dip in eggs, turning to evenly coat. Dredge in panko, pressing gently to adhere. Transfer to a plate; repeat with remaining chicken. Add half the chicken to skillet and cook, turning once halfway through, until chicken is cooked through and golden brown, and cheese is melted, 14 to 16 minutes. Transfer to a wire rack set over a rimmed baking sheet to drain. Keep warm in oven. Cook remaining chicken with remaining 2 tablespoons oil. Serve immediately.

Steps:

• Preheat oven to 350; grease 9x13 inch casserole dish.
• Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
• Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
• Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
• Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
• Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.