-
-
My review
Chicken Cordon Bleu II
Behr
"'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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 584 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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. Watch Now
- 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. Watch Now
- 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. Watch Now
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 584 calories; 40.9 g fat; 7.7 g carbohydrates; 41.6 g protein; 195 mg cholesterol; 655 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 44576417 Ratings
-
-
-
-
-
Most helpful positive review
2/16/2003
This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fa...
Most helpful critical review
12/3/2006
my sauce curdled and was thin and runny. taste was good though
Most helpful
Most positive
Least positive
Newest
2/16/2003
This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fa...
5/23/2003
I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nic...
12/30/2002
I have to add my 5 stars to this one. I scaled this recipe to 24 for a holiday dinner. All ages LOVED this meal served with rice pilaf and roasted asparagus and quartered bella mushroomsi. I r...
1/14/2004
Not to beat a dead horse, but this dish was fantastic. 4 kids ranging in age from 13 to 7, my wife and I ate the whole thing. I decided to prepare the chicken with an egg wash and bread c...
7/7/2007
Followed the recipe exactly and it came out perfect! It was wonderful !!! I did however use deli sliced ham and wrapped the cheese up in it so it would not melt out during cooking. See my photo'...
3/18/2003
This is an excellent recipe, but I still prefer the look and texture of finishing it in a 350' oven. I use the "smokiest" ham I can buy and spread a little dijon inside the breasts before roll...
11/18/2006
This chicken is awesome. I exspecially like the white wine sauce. I've tried it with many different wines, and i liked it best with Sauvignon Blanc. Serving it over rice and asparagus makes for ...
2/21/2003
Tastes like the fancy restaurant version. This is wonderful, Behr! The only thing I changed was to substitute 3T garlic flavored olive oil for the butter. Used cooking string rather than toothpi...
9/13/2003
FANTASTIC chicken recipe!!!!! I've made it several times and the only thing that I do differently is doubling up on the sauce. Which by the way, is out of this world! Try it, I think you'll be v...