Best 7 One Skillet Inside Out Chicken Cordon Bleu Recipes

SKILLET CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

SKILLET CHICKEN CORDON BLEU

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

ONE SKILLET INSIDE-OUT CHICKEN CORDON BLEU

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium heat. Meanwhile, in shallow bowl, stir together flour, salt and pepper. In second shallow bowl, beat egg. In third shallow bowl, place bread crumbs.
• When oil is hot, coat all sides of each chicken breast slice with flour mixture, then egg and bread crumbs. Place in skillet; cook 4 to 5 minutes on each side or until golden brown. If necessary, cook in 2 batches.
• Once all chicken is golden, arrange all slices in skillet. Place 1 cheese slice on each chicken breast slice. Top each with 1 ham slice and second cheese slice.
• Bake 12 to 15 minutes or until cheese is hot, bubbly and golden brown, and chicken is no longer pink in center.

CHICKEN CORDON BLEU I

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.

CHICKEN CORDON BLEU SKILLET

Steps:

• Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

INSIDE-OUT CHICKEN CORDON BLEU

Steps:

• Mix the jam, thyme, and salt and pepper to taste in a bowl.
• Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.
• Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.
• Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.
• Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.