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
COINTREAU-GLAZED CHICKEN WINGS RECIPE - (4.3/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- 1. Heat the oven to 400°. In a large bowl, combine the Cointreau with the orange juice, orange zest, garlic, soy sauce, brown sugar, salt and pepper. Add the chicken wings and toss to coat. 2. On two large baking sheets, arrange the wings in a single layer. Reserve-1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
TRIPLE SEC ORANGE CHICKEN
Wonderful flavor rich and delicious
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 13
Steps:
- 1. Mix the orange juice, soy sauce, rice vinegar, brown sugar, sesame oil, and sambal olek together and set aside. Place the oil in a large saucepan. Cook the chicken until no longer pink. Remove the chicken and set aside. Add the garlic and cook 30 seconds. Add the triple sec. Cook 1 minute.
- 2. Pour in the orange juice mixture. Bring to a boil. Mix the cornstarch with the water and whisk into the sauce and let it thicken.
- 3. Add the chicken back to the pan and cook 1 minute. Serve with rice and garnish with cilantro.
CHICKEN POT PIES
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 15
Steps:
- Place chicken in a large stockpot and add enough water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook until chicken is cooked through (until an instant-read thermometer inserted into the thickest part registers 165 degrees), about 50 minutes to 1 hour. Use tongs to remove chicken. When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces. Reserve 2 cups of stock for the pot pie and the rest for another use.
- In a large heavy-bottomed pot, melt butter over medium-high heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, until potatoes and carrots are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until mushrooms are heated through. Add cognac and cook for 2 minutes. Add flour and cook, stirring, for 1 minute. Pour in reserved 2 cups chicken stock and milk. Bring to a simmer; cook, stirring constantly, until thick and bubbly, 2 to 3 minutes. Stir in chicken, peas, parsley, and thyme. Season with salt and pepper. Ladle into six (12-ounce) ramekins, let cool.
- Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1 inch wider than ramekins or bowls being used. Cut a 1/2-inch vent hole in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 20 minutes.
- In a small bowl, whisk together egg, egg yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 30 minutes.
- Preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.
ORANGE YOU GLAD YOU MADE THIS ROASTED CHICKEN?
I served this creation for dinner with our house guests and everyone raved over the recipe. It is one of those dishes where every bite led to another compliment. Moist, and flavorful - Slightly sweet and citrusy! The kids loved it as much as the adults. If you have a large family you may want to make two chickens, especially if you are planning to have leftovers! There is an extra contest ingredient in case you want to leave out the orange liqueur (but I wouldn't!). Serve with rice and veggies. This recipe was created for RSC #9.------
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
- Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
- Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
- To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
- Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
- Remove chicken from pan and place on a platter.
- Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
- Pour sauce over the chicken slices when served.
Nutrition Facts : Calories 696.7, Fat 46.7, SaturatedFat 15.3, Cholesterol 202.4, Sodium 446.6, Carbohydrate 22.6, Fiber 2.5, Sugar 16.9, Protein 45.7
ORIGINAL CHICKEN CORDON BLEU
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 12 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
More about "chicken cointreau recipes"
BAKED CHICKEN GRAND MARNIER RECIPE - THE …
From thespruceeats.com
4.1/5 (15)Total Time 1 hrCategory Entree, DinnerCalories 359 per serving
HOISIN ORANGE CHICKEN TENDERS - RECIPE GIRL
From recipegirl.com
SPATCHCOCK CHICKEN WITH COINTREAU AND
From asda.com
COFFEE COINTREAU CHICKEN - COSMOPOLITAN …
From cosmopolitancurrymania.com
EARL GREY CHICKEN BREAST WITH COINTREAU …
From thehumblegarnish.com
SAUTEED CHICKEN IN COINTREAU RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
All purpose flour 1 Tablespoon , dredged (As Required)Calories 721 per servingEggs 2 , beaten
BEST CHEESY ASPARAGUS STUFFED CHICKEN RECIPE - HOW TO MAKE
From delish.com
CHICKEN KOFTA IN TOMATO GRAVY RECIPE - NYT COOKING
From cooking.nytimes.com
AIR FRYER BREADED CHICKEN BREAST - RECIPE VIBES
From recipevibes.com
DUCK LIVER PATE WITH COINTREAU - CHEF'S PENCIL
From chefspencil.com
HONEY GARLIC CHICKEN TENDERLOIN RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
CHICK FIL A SAUCE (COPYCAT RECIPE) - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN COINTREAU RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SLOW COOKER MEXICAN CHICKEN TINGA RECIPE - TASTING TABLE
From tastingtable.com
JAPANESE PANKO CHICKEN TENDERS
From norecipes.com
CHICKEN COINTREAU RECIPES
From tfrecipes.com
BAKED CHICKEN WINGS {TRULY CRISPY!} - THE BIG MAN'S WORLD
From thebigmansworld.com
SLOW COOKER CORNISH GAME HENS WITH COINTREAU ORANGE SAUCE
From shockinglydelicious.com
14 BEST COINTREAU COCKTAILS FOR HAPPY HOUR - RECIPES.NET
From recipes.net
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
BEST CHICKEN TENDER RECIPES OF ALL TIME
From allrecipes.com
TAHINI-CRUSTED CHICKEN SKEWERS WITH GIANT COUSCOUS
From irishtimes.com
CHICKEN WITH COINTREAU | COINTREAU AUSTRALIA
From cointreau.com
You'll also love