Supersimplechickencordonbleuwithatwist Recipes

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

Steps:

• Use a meat pounder to flatten the chicken breats.
• Place 1 slice of ham and 1 slice of cheese in the center of each breast.
• Roll up and place seam side down in a casserole dish.
• Securing with a toothpick if necessary.
• Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear.
• While it is baking, mix together remaining ingredients.
• Pour over cooked chicken and bake until sauce bubbles.
• I usually serve this over egg noodles.

Steps:

• Pound chicken breast to ¼-inch thickness. (We have our local butcher do them here, he butterflies and pounds the breast, so you have a super flat piece of chicken breast.).
• Fry chopped onion in a bit of oil until brown, set aside.
• Sprinkle each chicken breast on both sides with salt and pepper.
• Place 1 herbed gouda cheese slice, then 1 smoked turkey slice then 1 white cheddar slice and add a bit of the chopped fried onions on top of cheese in each breast.
• Roll up each breast using toothpicks to secure if necessary. (I didn't need toothpicks, if you roll tight enough you should be fine.).
• Prepare three separate bowls...
• Bowl 1- Flour: Add some paprika, salt & pepper and a dash of garlic powder to this flour.
• Bowl 2- Egg: one egg beaten.
• Bowl 3- Bread crumbs: I used fine plain bread crumbs.
• Dredge each chicken breast in flour, shake off excess, then in egg and finally in bread crumbs. Its not that bad, I thought it would be, just do it gently in each bowl. You may need to use your fingers to coat a bit if the breast doesn't pick up enough, it worked our fine when I did this.).
• Place seam side down in baking dish that has been sprayed with a non-stick cooking spray.
• Add 1 tablespoon butter on top of each piece of chicken.
• Bake at 350° turning each breast once to brown the other side. I think about 45 minutes or so was fine for me. As you can see form pick they came out a nice golden brown.

Steps:

• Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
• Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
• Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.
• Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g

Steps:

• Preheat oven to 350. Lightly grease pan. Lay chicken between two pieces of plastic wrap. Using the flat side of a meat mallet gently pound the chicken to one quarter inch thickness (take care not to pound too hard because the meat may tear or create holes).
• Lay two slices of cheese on each breast followed by two slices of ham and two more slices of cheese, leaving a half inch margin on all sides to help seal the roll. Tuck in the sides of the breasts and roll up tight like a jelly roll. Squeeze the log gently to seal. Also, you can insert toothpicks to hold together.
• Season the flour with salt and pepper. Spread out on the wax paper or in a flat dish. Mix the bread crumbs with thyme, salt, pepper and olive oil. The oil will help the crust brown. Beat together the eggs and the water, the mixture should be semi-thin. Lightly dust the chicken with the flour, then dip in the egg mixture, and then gently coat in the bread crumbs.
• Carefully transfer the rolls to a baking pan and bake for twenty minutes until browned and cooked through. Cut into pinwheels before serving.

Steps:

• One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
• Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.
• Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
• Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
• Five: Drain well and serve at once.

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.