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Chicken Cordon Rouge

Oysters Recipes

Bumble Bee Recipes - Chicken Cordon Rouge

Chicken Cordon Rouge

Servings: Serves 4


1 can (8 oz.) Fancy Whole Oysters

4 split chicken breasts, skinless and boneless

3 tablespoons margarine

1 clove garlic, pressed

1/2 cup diced onion

1 cup shredded Gruyere cheese

2 tablespoons chopped parsley

1 egg, beaten

3/4 cup bread crumbs

1/2 cup water

1 chicken bouillon cube, crumbled

1/4 teaspoon salt

1/2 cup dairy sour cream

1 cup shredded Gruyere cheese

1 tablespoon all-purpose flour

Hot cooked noodles or rice


Drain oysters, reserving liquid. Pound chicken breasts flat with a meat mallet (to about 1/4 inch thick). saute garlic and onion in 1 tablespoon margarine until onion is soft. Combine oysters, sauteed vegetables, cheese and 1 tablespoon parsley. Spoon equal amounts of oyster mixture in center of chicken breast. Fold sides to overlap filling. Secure with toothpicks. Dip in egg and roll in bread crumbs. Brown chicken in remaining margarine, adding more if necessary. Remove chicken. Drain excess fat. Add reserved oyster liquid, water, chicken bouillon and salt to skillet. Combine sour cream and flour. Stir into skillet until blended. Return chicken to skillet. Cover, simmer 30 minutes, stirring occasionally. Serve with hot noodles or rice. Garnish with remaining parsley, as desired.

Nutrition Information

For one serving (323g) Calories 560 (from Fat 270), Fat 30g (Saturated 12g), Trans Fat 0g, Cholesterol 210mg, Sodium 1460mg, Total Carbohydrate 23g, Fiber 1g, Sugars 3g, Protein 49g.