Chicken Cordon Bleu With Mushroom Sauce Recipes

Steps:

• Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks., In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs. , In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. , Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken to a serving platter; discard toothpicks., Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

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:

• For the Chicken Cordon Blue: Remove skin from chicken. Place meat between 2 pieces of plastic wrap. Pound to about 3 mm in thickness. Top each piece with slice of ham and slice of cheese. Roll up. Secure with wooden pick. Coat with chicken coating mix as directed on package. Cover. Chill thoroughly. To bake, place on ungreased baking sheet. Bake at 210°C for 20 minutes or until chicken is tender. Serve with Mushroom Sauce. For the Mushroom Sauce: Brown mushrooms in butter. Remove from pan. Add flour and onion. Stir. Dissolve chicken bouillon in water. Add stock and remaining ingredients. Cook and stir until mixture thickens. May be thinned, if necessary, with a little water or dry white wine.

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 breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Steps:

• Preheat oven to 350°F.
• Prepare the flouring station as follows. Lay out 3 plates. Cover the first with flour and season with salt and pepper. Add the eggs and milk to the second plate. Cover the third plate with bread crumbs and season heavily with thyme, rosemary, red pepper flakes, salt and pepper.
• Coat each piece of chicken with the flour from the first plate, then the egg wash, and finally with the seasoned bread crumbs.
• Lay each piece out flat, layer with a slice of prosciutto and a block of cheese.
• Roll the chicken and prosciutto around the cheese and secure with kitchen string or a tooth pick.
• Heat oil for shallow frying (place a wooden spoon in the hot oil to check for temperature, the spoon with rapidly emit bubbles when the oil is hot enough).
• Brown all sides of the rolled chicken, turning only once per side.
• Drain on paper towel, then place on foil-lined baking sheet and bake for 30 minutes.
• Start preparing the sauce while the chicken is in the oven.
• Sauté shallots in olive oil over medium heat until translucent.
• Add sage and sauté until fragrant.
• Add white wine and roasted garlic, reduce by half (turn up heat as necessary).
• Stir in mushroom soup and milk, bring to boil, season with salt and pepper to taste.
• Serve immediately once the chicken is removed from the oven.