cordon bleu

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, puff pastry, english mustard, egg

Chicken Cordon Bleu Bake Recipe by Tasty

boneless, skinless chicken breasts

salt,

pepper,

garlic powder

onion powder

swiss cheese

½ lb ham, sliced

puff pastry,

mustard

egg, beaten

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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 a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.

Evenly roll the chicken, and place onto a new sheet of plastic wrap.

Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.

Cut the puff pastry sheets in half and gently roll out width-wise.

Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.

Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.

Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.

With a fork, score a decorative design onto the surface of the puff pastry.

Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).

https://vid.tasty.co/output/70020/landscape_480/1513987177

Meilleur et plus nourrissant qu'un cordon bleu industriel...et surtout simple à faire !

Cordon bleu maison

filets de poulet

tranches de jambon

tranches d'emmental

oeuf

Chapelure

Sel ou sel fin

Poivre

Les lasagnes nuggets

blancs de poulet

g de farine

œufs

g de chapelure

feuilles de lasagnes

45 cl de sauce tomate

cl de béchamel

150 g de mozzarella

basilic

huile végétale

Ouvrir en 2 les blancs de poulet, les couper au milieu et paner les 4 moitiés obtenues en les passant successivement dans la farine, les œufs battus puis la chapelure. Frire ces escalopes dans la poêle jusqu’à ce qu’elles soient bien dorées.

Disposer 3 feuilles de lasagnes au fond du plat puis étaler dessus un tiers de la sauce tomate. Ajouter un tiers de la béchamel et un tiers de la mozzarella. Déposer par-dessus 2 escalopes panées, puis 2 tranches de jambon et enfin quelques feuilles de basilic. Recommencer toute l’opération 1 fois.

Terminer le gratin avec le reste de lasagnes, de sauce tomate, de béchamel puis de mozzarella. Enfourner 25 minutes à 180 °C. À la sortie du four, couper en portions, parsemer de basilic ciselé puis déguster.

https://medias.chefclub.tools/963d18ec-8d76-4593-b267-c307ca3b5569.mp4

Recette Les lasagnes nuggets sur Chefclub original

Cordon Bleu Deluxe

chicken breasts

flour

eggs

breadcrumbs

bechamel sauce

mozzarella

potatoes

Make a slice longways down the center of the chicken breasts without cutting all the way through. Bread the breasts by dipping them successively in the flour, the beaten eggs, and the breadcrumbs.

Stack the ham and cheese, alternating with each slice. Cut into 4 strips and place one layered strip inside each chicken breast. Pour the bechamel inside and cover with the mozzarella.

Peel and dice the potatoes and boil them in salted water for 10 minutes. Drain and place the diced potatoes in a casserole dish. Arrange the chicken breasts on top. Drizzle olive oil over the potatoes and cordon bleu and bake for 30 minutes at 350 °F. Sprinkle with chopped parsley and serve.

https://medias.chefclub.tools/656d3434-967c-43c4-afad-8fefcccf074a.mp4

Cordon Bleu Deluxe and other Chefclub US recipes original

Il cordon bleu è un appetitoso secondo piatto con una farcitura stuzzicante di prosciutto e formaggio.

Cordon bleu

Petto di pollo intero 600 g

Prosciutto cotto (2 fette) 50 g

Groviera (2 pezzi) 40 g

Uova 2

Pangrattato q.b.

Sale fino q.b.

Olio di semi q.b.

Il cordon bleu è una ricetta gustosa e veloce da preparare.Un secondo piatto di carne con un ripieno caldo di formaggiofilante e prosciutto cotto. Si prepara come una costoletta e si cuoce in pochiminuti. Una ricetta che prende origine da un termine francese, ormai un classico!

Cordon Bleu

fette di petto di pollo sottili

fette di prosciutto cotto

fette di provola

uova

pangrattato

olio di semi di arachide per friggere

sale

Inziate a preparare il cordon bleu tagliando con il coltello delle fette regolari di petto di pollo. Ponete su 4 di esse una fetta di prosciutto cotto e 2 fette di provola.

Terminate sovrapponendo le fette di petto di pollo rimaste libere. Passate il tutto, da entrambi i lati, prima nell'uovo sbattuto condito con poco sale e poi nel pangrattato.

Per una panatura più uniforme eseguite questa operazione una seconda volta. Friggete i cordon bleu in abbondante olio che dovrà essere caldo ma non bollente, in modo da raggiungere una perfetta cottura all'interno e una crosta dorata. Scolateli con un mestolo forato e asciugateli con carta da cucina.

Servite i cordon bleu ben caldi con un'insalatina mista a piacere come contorno.

Tender chicken, ham, and swiss cheese rolled and breaded, then baked and topped with a rich dijon cream sauce - ready in just 45 minutes! 

Chicken Cordon Bleu with Dijon Cream Sauce

chicken breasts (pounded to even ¼-½ inch thickness)

milk (or water)

parmesan cheese (see note)

butter

milk

dijon mustard

parmesan cheese

salt and pepper

Preheat oven to 400 degrees. In a medium bowl, stir together parmesan cheese and breadcrumbs. Set aside.

In a second, small bowl, whisk together eggs and milk. Set aside.

Lay pounded chicken breasts out on a flat, clean surface. Top each with a slice of ham and then a slice of swiss cheese.

Roll into a bundle starting with one of the longer sides and rolling toward the opposite side. Secure with toothpicks.

Dip chicken bundles in the egg mixture, coating all sides, then carefully roll in breadcrumbs to coat.

Melt butter in an oven-safe skillet over medium high heat. (See note if you don&#039;t have an oven-safe skillet)

Brown chicken for 2-3 minutes on each side until browned all over.

Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked through.

Prepare the chicken

While chicken is cooking begin preparing the sauce by melting butter in a medium sauce pan.

Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Stir in dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.

When chicken bundles are fully cooked, cut into 1-inch sections, drizzle with the sauce and serve immediately.

Prepare the sauce

Rien de tel qu'un repas simple & réconfortant !

Cordon bleu, purée aux fines herbes & brocolis

Cordon bleu (frais)

g Brocoli (frais)

250 g Pommes de terre (four/purée)

càs Fromage ail & fines herbes

Épluchez les pommes de terre, puis coupez-les en dés.

Dans une casserole d’eau bouillante salée, ajoutez les pommes de terre. Faites-les cuire 15 minutes, sur feu moyen.

Pendant ce temps, lavez puis coupez le brocoli en sommités. Coupez les sommités en 2 ou en 4, selon leur taille.

Dans une seconde casserole d'eau bouillante salée, ajoutez le brocoli. Faites-le cuire 6 minutes, puis égouttez-le

Vérifiez la cuisson des pommes de terre et réservez une petite louche d'eau de cuisson. Égouttez, puis assaisonnez-les. Ajoutez le fromage ail & fines herbes, puis, à l'aide d'une fourchette ou d'un presse-purée, écrasez le tout. Si besoin, ajoutez un peu d'eau de cuisson afin d'obtenir la texture souhaitée.

Réchauffez les cordons bleu selon les instructions du paquet, jusqu'à ce qu'ils soient bien dorés et croustillants.

Dans une assiette, servez la purée aux fines herbes avec les brocolis et le cordon bleu. Re-assaisonnez selon vos goûts, c'est prêt !

https://static.jow.fr/recipes/v0Wls6mFlAes7A_transcoded.mp4

Buttery Chicken Cordon Bleu Sliders have layers of Swiss cheese, thinly sliced deli ham and chicken with an irresistible honey mustard sauce on buttery soft roll, then baked till hot and extra gooey.

From the Weeknight Dinner Cookbook by Mary Younkin

Buttery Chicken Cordon Bleu Sliders

sweet dinner rolls

mayo

Dijon mustard

tbsp honey

lemon juice (fresh)

salt

lb. ham

lb. Swiss cheese (thinly sliced)

lb. deli chicken breast

tsp parsley (dried)

Preheat oven to 400 degrees F. Slice the dinner rolls in half and place them cut side up on a large baking tray.

To make the sauce, whisk together the sauce ingredients and spread about 1 tsp of sauce on each half.

Place a slice of ham, draped and folded, into a pile, on one half of each roll. Place a half slice of cheese over the ham. Layer a slice of chicken, again draped and folded into a pile, over the cheese. Place the second half slice of cheese over the chicken. Divide any remaining cheese between the rolls and place the top roll over each slider.

Combine the melted butter, garlic powder and parsley in a small dish and brush over the tops of the rolls. Bake the sliders for 5 to 6 minutes, until the cheese has melted. Remove from the oven and serve with extra honey mustard sauce, if desired. Enjoy!

Perfect make-ahead recipe. Simple to put together and absolutely delicious! My family of four had no leftovers.

I made theses for a happy hour with hour neighbors. Super easy to make and they were a huge hit! These are delicious.

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