Inside Out Chicken Cordon Bleu Recipes

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'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:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium heat. Meanwhile, in shallow bowl, stir together flour, salt and pepper. In second shallow bowl, beat egg. In third shallow bowl, place bread crumbs.
• When oil is hot, coat all sides of each chicken breast slice with flour mixture, then egg and bread crumbs. Place in skillet; cook 4 to 5 minutes on each side or until golden brown. If necessary, cook in 2 batches.
• Once all chicken is golden, arrange all slices in skillet. Place 1 cheese slice on each chicken breast slice. Top each with 1 ham slice and second cheese slice.
• Bake 12 to 15 minutes or until cheese is hot, bubbly and golden brown, and chicken is no longer pink in center.

Steps:

• Put the breadcrumbs, salt and pepper in a plastic bag and shake to blend.
• Heat the butter and oil in a large skillet over medium-high heat.
• Slice the chicken breasts in half to make them thinner and drop into bread crumbs. Shake to coat and place in the hot skillet. Cook until lightly browned on the first side, about 5 minutes or so. Turn and brown the other side, about 5 minutes or so.
• Turn the chicken back over to the first side and place the ham evenly over the chicken pieces. Top each one with a slice of swiss (fold it to fit).
• Cover and cook until ham heats up and cheese is melted, about 3 minutes.

Steps:

• Rinse chicken breasts with cool water.
• Slightly pound chicken if they are too thick. (The ideal thickness is about 3/8 inch.).
• Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
• Leave about 1/2 inch of space from the edges of the breast.
• Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
• (Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.).
• Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
• Prepare another (small) bowl with the 1/2 cup of milk and set aside.
• Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
• Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
• Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
• Throughly coat each side of the breast carefully without unsecuring the chicken breast.
• Lightly shake off excess breading and carefully place each breast in skillet.
• Cook about 3-4 (or more if needed) minutes per side until golden brown.
• (Tip: If chicken is browning fast you may want to reduce the temperature. We want to make sure that the chicken is cooking on the inside as well.).
• Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
• Turn off heat to skillet.
• Drain oil from skillet into an appropriate container (ex. ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
• Wash skillet off to use again.
• Using the skillet, completely melt 1 tablespoon butter over medium heat.
• Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
• Turn the setting to high, for the skillet, to heat until it starts to boil.
• Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
• Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
• When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter. (Leave liquid in the skillet).
• Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
• Heat until thickened, which takes a few minutes.
• (Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.).
• Turn heat off and spoon sauce over top of the chicken breasts.
• Top with parsley flakes and garnish with kale on the sides to decorate the dish.
• ENJOY!