Best 5 Behrs Chicken Cordon Bleu Recipes
Indulge in a culinary journey with Alice's Recipes and discover the delightful flavors of classic and contemporary dishes. From the beloved comfort food of Chicken Cordon Bleu to the vibrant and aromatic Chicken Teriyaki, each recipe is a testament to Alice's passion for creating memorable meals.
In Chicken Cordon Bleu, tender chicken breasts are wrapped in savory ham and melted cheese, then coated in a crispy breadcrumb crust and baked to perfection. This iconic dish is accompanied by a creamy white sauce that adds a touch of elegance.
For a taste of the Orient, Chicken Teriyaki tantalizes the palate with its sweet, savory, and slightly tangy sauce. Marinated chicken is grilled or pan-fried until succulent, then coated in a delectable teriyaki glaze that infuses every bite with irresistible flavor.
But the culinary adventure doesn't stop there. Alice's Recipes also presents a diverse collection of other tempting dishes, including the classic Chicken Parmesan, the hearty Chicken and Dumplings, the flavorful Chicken Alfredo, and the zesty Chicken Fajitas. Each recipe is carefully crafted with easy-to-follow instructions, ensuring that home cooks of all skill levels can create restaurant-quality meals in their own kitchens.
So, embark on a culinary adventure with Alice's Recipes, savor the delectable flavors of these chicken dishes, and create lasting memories around the dinner table.
CHICKEN CORDON BLEU II
'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!
Provided by Behr
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 584.3 calories, Carbohydrate 7.7 g, Cholesterol 195.3 mg, Fat 40.9 g, Fiber 0.3 g, Protein 41.6 g, SaturatedFat 23.8 g, Sodium 655.3 mg, Sugar 0.7 g
CHICKEN CORDON BLEU
For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
- Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
- Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
- Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
BEHR'S CHICKEN CORDON BLEU
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.
BEHR'S CHICKEN CORDON BLEU [3881]
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.
HOMEMADE CHICKEN CORDON BLEU
This chicken cordon bleu is a great, fast dinner for two. It's easy to fix and makes an elegant entree. - Betty Palmesino, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up and tuck in ends; secure with toothpicks., Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and paprika. Dip chicken in butter then roll in crumb mixture., Transfer to a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 441 calories, Fat 23g fat (13g saturated fat), Cholesterol 157mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 46g protein.
Tips:
- To ensure the chicken breasts cook evenly, pound them to an even thickness before stuffing and rolling.
- Use high-quality deli ham and Swiss cheese for the best flavor.
- If you don't have toothpicks, you can secure the chicken rolls with kitchen twine.
- Cook the chicken rolls over medium heat so that they have time to cook through without burning.
- Serve the chicken rolls with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.
Conclusion:
Behr's Chicken Cordon Bleu is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a crispy, golden-brown crust, tender and juicy chicken, and melted cheese and ham filling, this dish is sure to be a hit with everyone at the table.
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