Does any body have a good recipe for chicken cordon blur?

not sure how to spell it


itys the one with crumbed chicken stuffec with ham and cheese


please helpDoes any body have a good recipe for chicken cordon blur?
I believe you mean cordon bleu.





2 x chicken thighs, boned-out, each approximately 175g/6 oz


85g/3oz Gruy茅re cheese, sliced thinly


4 sage leaves


2 slices ham, lightly cooked


salt and ground black pepper


85g/3oz seasoned flour


2 large free range eggs, gently beaten


85g/8oz fresh breadcrumbs


1 tbsp olive oil


25g/1oz unsalted butter


For the sage butter


25g/1oz unsalted butter


1 shallot, finely chopped


3 sage leaves





Method


1. Place each chicken thigh between a sheet of cling film and gently bash until you have thin escalopes.


2. Place a slice of Gruy茅re cheese on one half of each fillet, top with two sage leaves and then top with a slice of


cooked ham. Fold the other half of the fillet over the top. Trim the edges to create a neat rectangular parcel. Season both sides with a salt and ground black pepper.


3. Dip each fillet into seasoned flour, then the beaten egg followed by the breadcrumbs. Ensure the fillet is completely


covered in the breadcrumb mixture. Repeat this process with the other fillet.


4. Heat olive oil and butter in a non-stick frying pan, cook the fillets on both sides until crisp and golden. Drain


slightly on paper towel. Place in the oven to keep warm whilst you are making the sage butter.


5. To make the sage butter heat the butter in a small saucepan add shallot and chopped sage leaves and cook over a medium


heat until the shallot is soft and translucent, approximately 5 minutes. Keep warm until ready to use.


6. To serve place a cooked chicken fillet on to a warm serving plate, pour hot sage butter over the top and serve


immediately.Does any body have a good recipe for chicken cordon blur?
CHICKEN CORDON BLUE





2 whole chicken breasts


Salt and pepper to taste


4 slices Swiss cheese


4 slices cooked ham, 1/8 inch thick


6 tbsp. flour


2 eggs, beaten


1 tbsp. water


6 tbsp. fine dry bread crumbs


4 tbsp. butter


10 whole mushrooms


1/4 c. dry sherry





Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each breast into two pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and a slice of ham on each piece of breast and roll.


Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish with mushrooms and sherry and bake at 350 degrees covered for 35 minutes. Uncover and bake an additional 25 minutes.
SIMPLE CHICKEN CORDON BLEU





4 skinless, boneless chicken breast


4 slices Swiss or Provolone cheese


4 thin sliced smoked ham


录 cup all-purpose flour


1 egg; beaten


1 cup Italian seasoned bread crumbs


4 tablespoons butter


陆 cup chicken broth


1 cup whipping cream





Pound chicken breast to 录-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350掳 for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.





AND





CHICKEN CORDON BLEU





4 chicken breasts


4 thin ham slices


2 oz. Swiss cheese


Flour


1 egg


1/2 c. milk


2 c. bread crumbs or cracker crumbs





Skin and bone chicken breasts. Flatten with the heel of your hand. Wrap a slice of ham around a piece of cheese about 2 inches long and 1/4 inch wide. Then wrap the chicken breast around the ham and cheese. You may want to secure it with toothpicks.


Then dip the breasts in flour, then in the egg wash (the beaten egg in about 1/2 cup milk) and then in finely crushed cracker crumbs. Brown in hot oil about 4 minutes to a side.





(You may want to finish your Cordon Bleu in your microwave. Just place them on a platter and set your oven on roast or medium setting for about 1 1/2 minutes. This will assure their being piping hot when you serve them.)








SAUCE:





1 c. cream of chicken soup


1 pt. all-purpose whipping cream





Mix together and stir constantly over stove on low heat. When sauce is hot, pour into dish. To be served over Cordon Bleu.





AND





BAKED CHICKEN CORDON BLEU





3 split and boned chicken breasts, pounded thin


12 thin slices deli ham


6 thin slices Swiss cheese


2 tbsp. parsley flakes


Salt and pepper


1/3 c. very fine bread crumbs


1/4 c. oil





Lay six half breasts flat. Season with salt, pepper and parsley. On each half place a slice of ham, then cheese, then ham. Roll each half breast and fasten with toothpick. Dip in oil, then bread crumbs. Bake on baking sheet in 350 degree oven for 30-40 minutes. Serves 4.





AND





CHICKEN CORDON BLEU (EASY)





About 6 boneless chicken breasts (flattened)


6 slices of boiled ham


6 slices of Swiss cheese


1 pt. sour cream


1 can cheddar cheese soup





Lay slice of boiled ham and 1 slice of Swiss cheese on chicken breast. Roll up like jelly roll and secure with wooden toothpicks. Place in baking dish. Mix sour cream and soup together and pour over chicken. Bake 1 1/2 hours at 325 degrees.





JM
CHICKEN CORDON BLUE IS ONE MY FAVOURITE DISH THE RECIPIE IS DOWN BELOW ,, FRIEND





2 whole chicken breasts


Salt and pepper to taste


4 slices Swiss cheese


4 slices cooked ham, 1/8 inch thick


6 tbsp. flour


2 eggs, beaten


1 tbsp. water


6 tbsp. fine dry bread crumbs


4 tbsp. butter


10 whole mushrooms


1/4 c. dry sherry





Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each breast into two pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and a slice of ham on each piece of breast and roll.


Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish with mushrooms and sherry and bake at 350 degrees covered for 35 minutes. Uncover and bake an additional 25 minutes.