Best 6 Bacon Wrapped Chicken Cordon Bleu With A Creamy Mustard Wine Recipes

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350°F.
• Pound chicken to ¼" thick. Season with salt and pepper to taste.
• Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.
• Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
• Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.

BACON WRAPPED CHICKEN CORDON BLEU WITH A CREAMY MUSTARD WINE

Steps:

• Chicken -- Now you can buy your chicken breasts scallopini and pounded for you, and pay a pretty price. Or you can just buy a "regular" chicken breast and put them between some saran wrap and pound away. I use a meat mallet, but use a rolling pin or a can of vegetables, brick, back of a frying pan or pot. Anything will work. Just pound thin.
• Stuff the chicken -- season well with salt, pepper and Italian seasoning. Then then lay a slice of the ham down and then some shredded gruyere or slices or swiss cheese. Either works just fine and then roll up. Wrap 2 slices of bacon around the chicken roll and secure with a tooth pick.
• In a oven proof saute pan melt the butter and olive oil and bring to a medium hight heat. Then add the chicken and saute on each side until lightly brown, and the bacon begins to get crisp. Then transfer the chicken to the oven to finish cooking at 400 for about 10-12 minutes is all. Just makes sure the bacon is crisp and done. It doesn't take long. Remove and transfer to a plate and cover. It will continue to cook.
• Sauce -- get everything ready. This is a quick sauce. Once the chicken comes out just transfer the pan back to the stove top. On medium heat, add the onion to the pan and cook just a minute. Add the wine, broth and let reduce just a minute or so. Reduce the heat and remove when you add the cream, mustard and seasoning and herbs. Return to the heat and just stir and let reduce just a bit on medium low and heat to combine all the ingredients and naturally thicken. It takes 3-4 minutes if that.
• Dinner is served -- chicken is done and sauce is perfect. Serve the chicken roll with the creamy mustard sauce. As I said, I love some wild rice or rice pilaf with the sauce and some green beans on the side, but use anything you enjoy.

BACON WRAPPED CHICKEN CORDON BLEU

Steps:

• 1. Preheat oven to 350 degrees F. I used Sanderson Chicken Breast, & after removing the bone it weighed just over one pound each. Which is why they could easily be cut in half after baking to make 2 servings each piece if desired.
• 2. Remove Bone from chicken breast if they are not boneless. Add the panko bread crumbs to a large zip lock bag, then add garlic powder and paprika, shake and set aside till needed.
• 3. Place each breast between 2 sheets of plastic wrap and pound each breast with meat mallet until they are flat.
• 4. Breasts should look like this. Season chicken breast lightly on both the inside and out side with steak seasoning.
• 5. Now lay a slice of ham towards the outer edge of breast, and then top with a slice of Swiss cheese. Begin at outer edge of chicken breast, and roll towards other end of breast, tucking in the outer edges as much as possible to keep the cheese inside breast as it cooks. With seam side down carefully wrap two slices of bacon around breast to hold the seams in place. Sprinkle lightly with additional paprika if desired.
• 6. Repeat until all 4 breast are done.
• 7. Line a shallow baking pan with aluminum foil & Spray with non stick cooking spray. Now carefully place each breast on baking pan leaving space between each breast. Then spray each breast generously with butter flavored cooking spray, then top each breast with a generous amount of the bread crumbs dividing equally between the four breast. Then spray top of bread crumbs with additional cooking spray. Now place in preheated 350 degrees F. oven and bake for 50 to 60 minutes or until juices run clear.
• 8. Remove Breasts from baking pan to a serving platter, and garnish with fresh parsley and grape or cherry tomatoes if desired, or use garnishes of your choice. Serve and enjoy.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

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!

BACON-WRAPPED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs) cumin, oregano, salt and pepper. Set aside.
• Cut boneless, skinless chicken breasts in half long ways leaving one side intact. Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
• Beat the egg in a mixing bowl and coat each chicken breast. Then coat each one in the bread crumb mixture. Wrap two pieces of bacon around each chicken breast, not overlapping.
• Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top. Place all three in a 13 x 9 inches baking dish. Cook for 1 hour, 15 minutes. It may take less time (again, this was the first time doing this). At that point, turn oven to broil at 400 degrees. Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.

CHICKEN CORDON BLEU

Steps:

• Flatten chicken breasts to 1/8-in. thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese; roll up tightly. Wrap each with 2 slices of bacon and secure with toothpicks. , In a small bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano and cheese. Dip each chicken breast into egg mixture; dip into flour to coat. Dip each again into egg mixture, then coat with crumbs. , Place on a greased baking sheet. Bake, uncovered, at 350° for 40-45 minutes or until chicken juices run clear.