Easy Chicken Cordon Blue Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
• Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

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:

• Take chicken and place on a large cutting board. Put a piece of wax paper (or even saran wrap) over the chicken breast.
• Use a heavy pan, or mallet, and smash the chicken breast till it spreads out to about the size of 2 chicken breasts.
• Then place 2 pieces of ham on the chicken breast and then 2 pieces of cheese.
• Take chicken and roll up into a log. If it isn't holding together, place a couple toothpicks into the chicken to hold in place.
• Roll each piece in the flour, then in beaten egg, then in bread crumbs.
• Place the chicken breasts in a baking dish and place in oven at 375°F and bake for 30-45 minutes (or until chicken is cooked through).
• Cut each piece in 2 pieces, and serve!

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Preheat oven to 375 degrees. Melt butter in glass baking dish.
• Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
• Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
• Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.

Steps:

• Pre heat oven to 350.
• Pound chicken until about 1/4 inch and place on a baking sheet.
• Place 2 slices of ham on each chicken, pepperoni (on husbands), and cheddar cheese, then roll chicken up and make sure the chicken is seam side down.
• Sprinkle chicken with pepper, garlic salt, onion powder, and lots of Parmesan cheese (I don't measure just wing it).
• Bake for 15 mins then flip the chicken and sprinkle seasonings and Parmesan cheese on the other side and bake for another 15 minutes.

Steps:

• Heat oven to 400ºF.
• Prepare stuffing mix as directed on package.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
• Bake 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until cheese is melted.

Steps:

• Cut a pocket in each chicken breast.
• Wrap a slice of ham around each cube of cheese, insert into chicken and secure with a tooth pick or two.
• Liberally season panko and milk (separately) with salt and pepper.
• Place chicken in to milk bath, then roll in panko to coat.
• Bake at 350 degrees for 45 minute.

Steps:

• Take chicken breast and cut a slit in each lengthwise.
• Mix in a small bowl the swiss cheese, ham cubes, parsley, white wine and spices.
• Fill in the chicken pockets with ham mixture.
• Dredge chicken in milk then bread crumbs. Place in baking dish sprayed with non-stick cooking spray.
• Cook at 350* for 30 to 45 minutes, until chicken reaches 165* and is a nice light golden brown.

Steps:

• pound chicken flat.
• place slice of ham on chicken and a stick of cheese on smaller end of chicken roll up and afix shut with toothpicks.
• in skillet heat oil and seal chicken shut and brown outside of chicken a little bit place chicken in deep casserole dish.
• in bowl mix soup, water, milk, base and a dash of salt and pepper.
• pour soup mixture over chicken and sprinkle top with paprika.
• bake for 40-50 minutes at 350* until bubbly and brown on top.
• serve with rice.

Steps:

• Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top each with a ham slice. Roll up tightly; secure with toothpicks. , In a small bowl, combine the bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture. , Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes; turn chicken. Cook 5-1/2 minutes more or until meat is no longer pink; keep warm. , In a 1-qt. microwave-safe dish, heat butter on high for 20 seconds; stir in flour until smooth. Cook, uncovered, on high for 20 seconds. Add milk and salt. Cook 2-3 minutes longer or until thickened. Stir in cheese until smooth. Add wine. Discard toothpicks from chicken; serve with sauce.