Pound your chicken breasts out before starting.
This will make them more tender.
Place ham on one side and cheese on the other of uncooked chicken breasts.
After doing this, drop into bread crumbs; coat both sides of your Cordon Blue.
In a skillet, add butter, onion and garlic powder.
Place your chicken in hot skillet for 4 minutes on each side.
Do not burn.
Add white wine and let boil 1 minute.
Cover and place in oven for 40 to 50 minutes at 400\u00b0.
In a 13 x 9-inch pan, sprayed with Pam, layer chicken cutlets, ham, cheese and precooked Stove Top stuffing.
Pour chicken broth over top.
Bake in a 350\u00b0 oven for 1/2 hour or until bubbling. Serves 4 to 6.
Heat broiler.
Pound each breast half between two sheets of plastic to 1/4 inch thickness.
Top with slice each of ham and cheese, trimming to fit.
Fold each breast lengthwise in half. Skewer closed on three sides.
Sprinkle chicken with thyme.
Place on rack in broiler pan.
Broil 4 to 5 minutes on each side until chicken is cooked and cheese is melted.
Meanwhile prepare vegetables according to package.
Arrange chicken on serving platter, removing skewers.
Spoon vegetables and pasta around chicken.
Cut a pocket in each chicken breast.
Wrap a slice of ham around each cube of cheese, insert into chicken and secure with a tooth pick or two.
Liberally season panko and milk (separately) with salt and pepper.
Place chicken in to milk bath, then roll in panko to coat.
Bake at 350 degrees for 45 minute.
Pound chicken
breast
until
flat.
Put 1 slice of ham and 1 slice
of
Swiss cheese on top and roll up.
Secure with toothpick.\tChill for at least 1 hour.
Roll chicken in flour, then egg, then bread crumbs.
Place in a baking dish.
Drizzle with melted butter and honey.
Bake at 350\u00b0 for 30 minutes.
Wrap chicken breasts 1st in cheese, then in ham.
Lay each in baking dish.
Combine soup, sour cream and water or milk.
Pour over chicken.
Bake at 350\u00b0 for about 45 minutes.
Serve over cooked rice.
nd hot. Salt and pepper chicken than add it to skillet
Preheat panini press. Place the roll bottoms on a work surface and top with the chicken and ham.
In a small bowl, mix cheese and ranch dressing and spread on the cut side of the roll tops. Cover the sandwiches with roll tops and place in the panini press. Cook for 3-4 minutes.
50 degrees.
Place the chicken between plastic sheets or preferably
Pound breasts until thin.
Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure.
Mix flour, salt, pepper and paprika in plastic bag.
Put breasts in bag and shake to coat.
Melt butter in frying pan and brown chicken rolls on all sides.
Add white wine and bouillon cube.
Cover and simmer 30 minutes.
Remove chicken from pan.
Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy.
Pour over chicken.
Serves 3.
prepare your boneless skinless chicken breasts by slicing them almost
Cut a pocket in each chicken breast by laying flat and cut from side to side.
Roll half of ham in a slice of cheese.
Stuff ham and cheese roll in chicken pocket.
Follow Shake 'n Bake recipe (roll in mix and bake).
Allow a couple of minutes extra baking time.
Makes 2 servings.
Pound breasts until thin.
Lay slice of cheese and ham on each breast; roll and insert toothpicks to secure.
Mix flour, salt, pepper and paprika in plastic bag.
Put breasts in bag and shake to coat.
Melt butter in frying pan and brown chicken rolls on all sides.
Add white wine and bouillon cube.
Cover and simmer 30 minutes.
Remove chicken from pan.
Add cream to pan and cook on medium-high for 3 minutes until smooth and creamy.
Pour over chicken.
Serves 3.
Take one piece of chicken, ham and cheese in order; roll up and close with toothpick.
Coat in mixture of flour and paprika. Cook in butter until brown.
Add wine and bouillon cube.
Reduce heat and simmer for 30 minutes.
Remove chicken from skillet (remove toothpick).
Blend cornstarch and cream in skillet; stir until smooth and thick.
Pour over chicken on platter and serve hot.
Lay chicken flat.
Place a piece of cheese, then ham on chicken.
Roll up chicken.
Hold shape by sticking a toothpick in it.
Place in pan.
Pour mushroom sauce over it.
Bake at 375\u00b0 until done.
Mix gravy mix with white wine.
Add cold water.
Add mushrooms.
Stir to mix.
Heat in saucepan, then place chicken in casserole dish.
Cover with mix.
Cover and bake at 350\u00b0 for 1 hour.
Thicken gravy with 2 tablespoons flour and cold water, if necessary.
Pour over chicken.
Serve with rice.
Heat oven to 350\u00b0.
Combine chicken, ham and cheese in a bowl.
Separate dough into 8 rectangles; firmly press perforations to seal well.
Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist.
Pinch edges to seal & place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray.
Brush pockets with egg & bake for about 20 minutes or until golden brown.
Pound each chicken breast until flattened and place 1/2 cheese slice and slice of ham on chicken, then fold each breast in half and roll together.
Put butter in micro-proof baking dish and melt. Place each chicken breast in pan and cook on High, covered, for 10 minutes.
Blend soup and mushrooms with juice of chicken together and pour over chicken and cook 4 minutes on High.
Stir chicken juice with soup and mushrooms to be used as gravy.
Preheat oven to 350\u00b0.
Lay out chicken breast on a flat surface and pound chicken until slightly flat.
In each flattened breast add 1/2 piece of ham and 1/2 piece of cheese.
Roll up carefully and place a toothpick in each roll to hold them in place.
Place seam side down in pan.
Add 1/2 cup milk to both cans of soup and mix well; pour over chicken and cook uncovered for 1 hour.
Great for entertaining.
Place each piece of chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk. Brush both sides of chicken with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese. Roll up, beginning with long side. Secure with toothpicks. Dredge chicken in flour. Dip in remaining milk mixture and coat with bread crumbs. Cover and chill 1 hour.