Chicken Cordon Bleu Over Rice Recipes

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika.
• Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.

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:

• Place ham and chicken in bottom for greased 3-quart casserole dish.
• Mix soup,sour cream and cheese and pour over meat.
• Bake at 350°F for 35-4o minutes.
• Remove from oven and top with bread crumbs.
• Bake another 5 minutes.
• Serve over cooked rice.

Steps:

• Preheat the oven to 350 degrees F.
• Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
• For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
• For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
• Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
• Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

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:

• Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking dish with cooking spray.
• Add water, carrots, butter, and rice mix to baking dish. Place chicken on rice mixture and top with ham.
• Cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut.
• Place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.

Steps:

• Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish., Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°., For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.