LIGHT CHICKEN CORDON BLEU
I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce.
Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.
LIGHT CHICKEN CORDON BLEU
I enjoy Chicken Cordon Bleu and always looking for different variations to try. This one has a cornflake crust & uses milk instead of egg. You can also substitute the sour cream &/or part of the soup with yogurt to cut abit more of the fat/salt.
Provided by Mustang Sally 54269
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Flatten chicken to 1/4" thickness & sprinkle with pepper.
- Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks.
- In a shallow dish, pour in milk.
- In another dish, combine the crushed cornflakes, paprika, garlic powder & salt.
- Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish.
- Bake uncovered for 25-30 min or until juices run clear.
- Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through.
- Discard toothpicks from chicken & serve with sauce.
Nutrition Facts : Calories 358.1, Fat 19.9, SaturatedFat 7.4, Cholesterol 108.9, Sodium 879.6, Carbohydrate 9.4, Fiber 0.6, Sugar 1.9, Protein 33.9
LIGHTER CHICKEN CORDON BLEU
We've taken a traditional dish and given it a healthier spin by using the broiler instead of a frying pan. The result has plenty of flavor with less fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and pinch of sugar; shake to combine.
- Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and Swiss between 2 chicken cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.
- Toss lettuces with half the dressing (reserve remaining for Cornbread-Stuffed Shrimp), season with salt and pepper, and serve alongside chicken.
Nutrition Facts : Calories 515 g, Fat 25 g, Fiber 1 g, Protein 56 g, SaturatedFat 9 g
CHICKEN CORDON BLEU
For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
- Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
- Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
- Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
LIGHT CHICKEN CORDON BLEU
Trimmed down Chicken Cordon Bleu. The creamy sauce makes it extra special. This won 2 place in the July/August issue of my favorite magazine. Prep. time is an estimate.
Provided by Skeeter
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in.
- thickness.
- Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece.
- Roll up and tuck in ends; secure with toothpicks.
- Pour milk into a shallow bowl.
- In another bowl, combine the cornflakes, paprika, garlic powder and salt.
- Dip chicken in milk, then roll in crumbs.
- Place in a 13-in.
- x 9-in.
- x 2-in.
- baking dish coated with nonstick cooking spray.
- Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.
- Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through.
- Discard toothpicks from chicken; serve with sauce.
Nutrition Facts : Calories 314.6, Fat 10.9, SaturatedFat 5.7, Cholesterol 110.8, Sodium 822.4, Carbohydrate 9.1, Fiber 0.6, Sugar 3.1, Protein 42.9
EASY CHICKEN CORDON BLEU
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
CHICKEN CORDON BLEU I
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Provided by Jill M.
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 12.6 g, Cholesterol 123.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 46.1 g, SaturatedFat 10 g, Sodium 931.6 mg, Sugar 1.4 g
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN CORDON BLEU - COOKING LIGHT RECIPE - (4.2/5)
Provided by ruhroh
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
CHICKEN CORDON BLEU
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 8
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.
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