Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
Time 1h Number Of Ingredients 17 Steps:
Preheat oven to 350°F. Pound chicken to ¼" thick. Season with salt and pepper to taste. Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick. Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture. Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish., Top each with one slice of ham and a half slice of cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°., For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray. Place 3 cutlets side by side in the prepared pan and season with salt and pepper. Top with overlapping ham slices, starting 1/4 inch away from the edges of the cutlets. Sprinkle 1 1/2 cups Cheddar cheese over ham. Lay remaining 3 cutlets side by side on top, covering all the Cheddar cheese. Sprinkle flour on top, spreading with hands to cover. Combine beaten egg and milk in a bowl; pour over the chicken. Combine bread crumbs with oregano in a bowl; sprinkle over the top and sides to cover all surfaces of chicken. Spoon any excess egg mixture from the bottom of the pan over the chicken. Drizzle melted butter on top; pour chicken broth around the edges. Top with the remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until cutlets are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn oven to broil and cook until top is crispy and golden brown, about 5 minutes more.
Time 1h Yield 4 servings Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. Melt butter in glass baking dish. Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts. Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter. Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside. In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika. Bake 25 to 30 minutes, or until chicken is no longer pink in center.
Time 15m Yield 4 servings Number Of Ingredients 7 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.
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.
Time 20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook on high heat for 10 -12 minutes. (can also use chicken tenders). Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place on wire rack (lowest). Cook until Outiside of chicken is is browned (crispy) and juices run clear. Cook until chicken starts to become golden brown but not too dark! Remove lid asap. As it will keep cooking!
Time 40m Yield 5-6 small bundles, 3-4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350. Combine egg and milk in small bowl and place breadcrumbs on plate. Dip chicken into egg/milk mixture then coat one side with breadcrumb mixture and place breadcrumb side down in 13 X 9 glass baking dish. After all pieces are in baking dish place cheese then ham on each piece of chicken. (I usually tear the slice of cheese in half so that when I put it on the chicken it covers the whole thing - any remaining cheese or ham I just divide between the chicken). Roll chicken making sure to keep cheese and ham tucked inside and place crease side down in dish. Top with remaining breadcrumbs. Bake for 35 minutes until juices run clear.
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 45m Yield 4 servings Number Of Ingredients 11 Steps:
Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks. In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours. In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter. Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.
