Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!uunet!in5.uu.net!nntp.ntr.net!news.maxwell.syr.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Bob & Kathy Ewald" Newsgroups: rec.food.recipes Subject: Chicken Cordon Bleu Followup-To: rec.food.cooking Date: 7 Jan 1999 06:22:11 -0700 Organization: integrityonline5.com Lines: 36 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <368eb952.0@205.238.18.7> Reply-To: "Bob & Kathy Ewald" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30470 >From Craig Claiborne's New York Times Cookbook Chicken Cordon Bleu AKA " Supremes de Volaille Cordon Bleu" 1/4 pound shredded Gruyere or Swiss Cheese (1 & 1/2 cups) 1/4 pound boiled ham, sliced 1/4 inch thick, cut into 6 rectangles 3 whole or 6 half chicken breasts, skinned and boned (cut whole breasts in half for six total pieces) salt and freshly ground pepper to taste 2 large eggs 1/4 cup water 1/2 cup flour 3 cups of fresh bread crumbs oil for frying Have the cheese and ham ready for the filling. Place the chicken breasts between sheets of plastic wrap and pound lightly with a flat mallet to make them larger. Sprinkle with salt and pepper. Spoon 1 tablespoon of the shredded cheese in the center of each chicken breast. Cover with 1 rectangle of ham. Spoon another tablespoon of cheese on top of each piece of ham. Fold the edges of the chicken breasts over to enclose the filling. Place the stuffed chicken breasts briefly in the freezer before breading them.(I use toothpicks to hold them shut. Remove if desired. (or warn the guests) Beat the eggs with the water in a flat container. Dip the stuffed chicken breasts first in flour to coat well, then in egg and then in bread crumbs. Cook in deep fat until golden brown and cooked through, 10 minutes, more or less, depending on the size of the stuffed pieces. Serves six I hope this is what you are looking for. Bon apetit ! ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.flash.net!howland.erols.net!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Chicken Cordon Bleu Followup-To: rec.food.cooking Date: 9 Jan 1999 05:13:02 -0700 Organization: Fred Towner Collection Lines: 155 Sender: recipes@swcp.com Approved: cocina@mbay.net Message-ID: <777h4e$bb6@llama.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30510 Chicken Cordon Bleu Casserole Chicken Cordon Bleu Weight Watchers Chicken Cordon Bleu Oven Chicken Cordon Bleu >From: William Dennehy >Anyone have a recipe for chicken cordon bleu? MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Cordon Bleu Categories: Chicken Yield: 6 servings 6 each Chicken breasts 8 oz Swiss Cheese slices 8 oz Cooked ham slices 3 Tbsp Flour 1 tsp Paprika 6 Tbsp Butter or margarine 1/2 cup Dry white wine 1 tsp Chicken stock 1 Tbsp Cornstarch 1 cup Heavy or whipping cream (I use vermouth for the white wine. Ham and cheese slices should be thin and pliable.) Skin and bone breasts, pound to even thickness. Cover each breast with a slice of cheese and a slice of ham. Fold chicken over ham and cheese, wrapping to enclose as in a pocket, fasten with toothpicks. Mix flour and paprika, roll chicken in this mixture. Melt butter or margarine, brown chicken rolls well on all sides. Add wine and stock (can use more stock and less wine if desired). Reduce heat to low, cover and simmer 30 minutes or until fork tender. Remove toothpicks. Blend cornstarch and cream, stir into skillet. Cook stirring constantly until thickened. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Casserole Chicken Cordon Bleu Categories: Chicken, Microwave Yield: 2 servings 1 cup Broccoli florets 1 cup Stuffing mix 2 each Chicken breast halves 2 each Slices Swiss cheese 2 each Slices ham 1 each Can chicken gravy Steam broccoli. Moisten stuffing mix. Combine broccoli & stuffing. Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix. Cover and micro on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat. >From the recipe files of Sheila Exner - March 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Weight Watchers Chicken Cordon Bleu Categories: Low-cal, Poultry Yield: 2 servings 2 3 oz chicken cutlets 2 Slices each turkey ham & Reduced calorie Swiss cheese 1/2 oz each 1 Tbsp Plus 2 tsp Dijon mustard, - divided 1 tsp Honey 1/3 cup + 2 tsp plain bread crumbs 1/2 cup Canned chicken broth 2 tsp Flour 1 Tbsp Sour cream 2 tsp Vegetable oil Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick. In a small mixing bowl, combine 1 Tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes. While chicken is baking, prepare sauce. In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes. Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL. To serve, remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices. Source: Weight Watchers Healthy Life Style Cookbook Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals. Per serving: 329 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oven Chicken Cordon Bleu Categories: Poultry, Low-cal, Low-fat Yield: 4 Servings 4 Boneless skinless chicken -breast halves 2 tsp Dijon mustard 4 tsp Chopped fresh chives 4 Very thin slices cooked lean -ham, about 3/4 oz each 4 Very thin slices low-fat Swiss cheese, 3/4 oz each 1 Egg white 1 Tbsp Water 1/3 cup Cornflake crumbs 1/4 tsp Paprika Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making four cutlets. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside. In a shallow bowl, combine egg white and water; beat slightly. Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with paprika. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices are clear. Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg. Dietary exchanges: 1/2 bread, 4 meats. Source: Pillsbury Fast and Healthy Magazine, March/April 1994 MMMMM >From the recipe collection of Fred Towner .... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.