Yield 6 servings Number Of Ingredients 19 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!
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Time 50m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small saucepan, bring water and 1 tablespoon butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes., Meanwhile, in a shallow 1-qt. baking dish coated with cooking spray, combine vegetables with 1/3 cup soup. Combine the chicken with remaining soup; spoon over vegetables. Layer with ham and cheese. Fluff stuffing with a fork; spoon over cheese. Melt remaining butter; drizzle over stuffing. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs. Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.
Time 1h Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl. Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken. Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Time 50m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Time 55m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350. Tear bread into small pieces (about 1/4" - 1/2" pieces) and put into a large mixing bowl. Add sage, garlic powder and dill to the bowl. Toss bread and spices with your hands to combine. When combined, spray a 9x13" glass casserole dish with non-stick cooking spray. Press bread evenly into the bottom of the baking dish to create a “crust.”. Sprinkle ham over the bread crust. Heat a large skillet on Medium/High heat and add chicken and wine. Sprinkle poultry seasoning over all and stir to combine. Cook until chicken is no longer pink and wine is almost evaporated (about 10 minutes). Sprinkle chicken over the ham. Rip Swiss cheese slices into small pieces. Lay them out evenly over the chicken in the glass baking dish. Mix cream of chicken soup, water and onion powder; whisk until well combined and pour evenly over the other ingredients in the pan taking care to cover everything. Sprinkle the Panko crumbs over the soup. Sprinkle the shredded Swiss cheese over the Panko crumbs. Cover with aluminum foil and bake at 350 for 20 minutes. After 20 minutes, remove the foil, increase the heat to 400 and bake another 15 minutes until the edges of the casserole are bubbly and the shredded cheese on top is starting to melt.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick. Place one slice ham and one slice cheese on each breast. Evenly distribute cream cheese between chicken breasts, spreading on top of the ham. Roll up carefully, securing with toothpicks. It is important to secure the ends so the cream cheese doesn’t leak out! Just close the ends by securing them with toothpicks. Lightly sprinkle each piece with salt, then dip in the egg. Roll chicken in cracker crumbs. Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes. Remove toothpicks and serve.
