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Results 1 - 10 of 542 for cordon foods
Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on ...
This dish is different in that the chicken is not pounded or rolled up. Skinless, boneless chicken breasts are recommended. However many ...
Cooks Note: This recipe is ... pepper to taste. Cook, stirring constantly until it's thick. Pour over baked Chicken Cordon Bleu just before serving.
Adapted from the classic French Veal Cordon Bleu, boneless chicken breasts are ... of the ingredients. FOR 8 SERVINGS; Double the ingredients.
Pound breasts thin between 2 pieces of plastic wrap until cutlets are 1/4 inch thick. Discard wrap and season chicken with salt and pepper. ...
Mix soup and milk in bowl with whisk. Set aside. In a 9x13-inch pan, roll ham slices; top with chicken pieces. Then top with Swiss cheese ...
Cut breast in half. Pound and flatten between wax paper. Place slice of cheese and ham on breast. Roll. Dip in butter, roll in crumbs. ...
Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut ...
Skin and bone chicken breasts. ... to finish your Cordon Bleu in your microwave. Just ... is hot, pour into dish. To be served over Cordon Bleu.
Place each chicken breast between 2 sheets of waxed paper, flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place 1 slice ...
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