Chicken Cordon Bleu
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
I can't believe this awesome recipe! My boyfriend cannot stop talking about it. I told him I was making it for dinner, and he came home early from work. Then, when he tasted it......he moaned and groaned through the entire meal. He made a comment between each and every bite. He has thanked me over and over for making this for him. I have to say, this recipe made me 'Queen for a Day.' I also dipped the chicken in egg before sprinkling the bread crumbs, and I, too, added a small pat of butter on top of each of the breasts. I will definetely be making this, at least once a month. I used the 'potatoe rounds' recipe from this site, for the side dish. This entire meal turned out soooooooo good. You are a goddess, Kiersten! Thank you so much. :)Read More
I can't believe this awesome recipe! My boyfriend cannot stop talking about it. I told him I was making it for dinner, and he came home early from work. Then, when he tasted it......he moaned and groaned through the entire meal. He made a comment between each and every bite. He has thanked me over and over for making this for him. I have to say, this recipe made me 'Queen for a Day.' I also dipped the chicken in egg before sprinkling the bread crumbs, and I, too, added a small pat of butter on top of each of the breasts. I will definetely be making this, at least once a month. I used the 'potatoe rounds' recipe from this site, for the side dish. This entire meal turned out soooooooo good. You are a goddess, Kiersten! Thank you so much. :)
Very good! I can NEVER get breasts thin enough to roll so I cut breasts in half almost all the way through and laid a piece of Healthy Choice Ham and provolone in the cut; sprinkled Italian breadcrumbs on bottom of dish; laid chicken on top and then sprinkled more bread crumbs on chicken. Very tasty!
Great recipe to make ahead and freeze too! I dip the rolled up chicken in melted butter before rolling in bread crumbs.
A hit in my family of 5, including a 4 yr old, the pickiest of all...The chicken cooked for 50 minutes..adding to its crispiness..and I didn't use toothpicks to secure them, making them easier to eat. I used sliced cooked ham and processed swiss cheese to cut costs and found it to be a bit salty. I will try this again and again, however, I will cut down the amount of salt. It was totally simple to prepare! TY
I just want to say this is the first thing I have ever truly made with no help from someone in the kitchen. My boyfriend and I were going to go out to dinner for his birthday and the night before, he decides, he wants a homecooked meal from yours truly instead. I freaked out and googled what to make. He then suggested "steak, lobster or chicken cordon bleu" He knew I was NOT making steak or lobster :) Don't laugh (i've been living under a rock) but I had no idea what chicken cordon bleu even was! I have cooked before but honestly, before I made this, I had NEVER made a meal (from scratch) by myself. Again, don't laugh! Basically, all I am saying is: This recipe was sooooooo easy and it was absolutely delicious and I am now an allrecipes member because of how much fun I had cooking all by myself. Thank you!
Wonderful. I made this for a dinner party and there were absolutely no negative comments. My family loved it. I followed the directions exactly as written.
This recipe is incredible! It's so easy and sure to please any crowd. Provolone makes a great substitution for those who dislike swiss cheese.
Wonderful! This recipe rocks!, and it's one we've made for years - purely to suit my families tastes we've made these changes/substitutions: you can use chicken thighs with the bone removed - actually makes a nice pocket for the ham and cheese. (baked pocket side up) We use cheddar mostly I've used shake an bake for chicken to coat and baked, versus the bread crumbs, also used crushed stuffing mix and crushed croutons we've added a bit of flavored cream cheese with the ham, (yum green onion and cream cheese) and we've also done it without a bread coating at all and we've used a parmesan coating - this recipe is versatile! The sky's the limit here :) thanks Kiersten :)
Hi Ya all, just wanted to share with you how i fixed this, i actually soaked my chicken in buttermilk after i pound them out and let the bathe for about an hour or so, also when you go to bake them, i placed them in aluminum foil and sprayed it with a little Pam so the Swiss cheese would not ooze out onto the pan while it baking, the buttermilk gives this such a good flavor and makes it so tender and juicy not dry, i just put salt and pepper on the chicken after i soaked it and then rolled both sides in bread crumbs then layered it with my cheese and ham and baked it as according to the directions, your gonna love this, hope someone out there finds this helpful:) Clayton
Very very good! I was suprised how easy and tasty it was! Here's the trick guys, about flattening the chicken and folding it, you flatten the breast with your fist or a meat mallet. Then the tricky part is fold the breast end over end. I guess the best way to explain is NOT a taco fold, the opposite. Three toothpicks holds it together perfect. I choose provolone over swiss, it's just not my thing. The honey mustard is a MUST, I just couldn't eat this without the it, ever again. It's amazing. My husband HATES honey mustard but was completely sold when paired together. I just used 1/2 cup honey, 1/2 cup prepared mustard, and 1/2 cup mayo. Whisk together, drizzle over chicken and TADA!
There are times when I have problems with chicken drying out so I put a thin layer of mayonnaise on top of the chicken before adding the bread crumbs. I also use this method when I cook fish in the broiler. Works every time!
Delicious! I made this for my family tonight and they loved it. I didn't read ahead the end about adding the cheese on top (which I will definitely have to try next time), but it still got rave reviews.
This was sensational! And so easy! I also didn't add salt because of the saltiness of the ham, and it was perfect! I rolled everything together, dipped the whole roll into beaten eggs, then into breadcrumbs with some garlic. I then took the advice of another reviewer and cooked the chicken at 400 for 25 minutes instead of 350 to keep the chicken moist-- it worked like a charm! FYI: I ran out of ham, so I used roast beef in one chicken roll. It was awful. Stick with ham or turkey. And mozzerella cheese works well, too! Thanks!
ADD SHERRY FOR PIZAZZ. My family loves this recipe. Because I had chicken strips rather than chicken breasts in my freezer, I converted this recipe to a casserole: layer of ham, layer of chicken coated with bread crumbs, layer of swiss cheese chunks, another layer of ham. Then I poured sherry (maybe 1/3 cup or more) over the top and baked at 350 for 35 minutes. I also made the cream of chicken soup, sour cream, lemon juice topping, adding milk and seasoning salt to it. What flavor! Family went nuts.
I can't even begin to tell you how awesome this recipe is! I've made it SEVERAL times, and it's always a hit! You could get creative and mix things up a little by adding different things in place of the ham and swiss cheese. I've made it by stuffing it with Peppered bacon, swiss cheese, and sauteed mushrooms. This is a variation of this recipe that will not disappoint! Thank you for sharing this recipe. I find myself turning my nose up at all other recipes I see telling myself, "I have a better one!" :)
Absolutely DELICIOUS! 4 stars because I believe the awesome flavor came from marinating the chicken overnight in lemon juice, Italian seasoning, garlic salt & pepper. I also breaded the whole thing, rolled it up and served with honey mustard. My husband says this is in his top 10 meals now! :)
I made this for 5 other people and they all enjoyed it. My adjustments - I added garlic powder and paprika when seasoning the chicken, put bread crumbs down on the bottom of the pan, added melted butted on top of the bread crumbs before baking, and topped with parsley for the last few mintues of cooking(while the top cheese was melting). My husband wants it again.
Wow. I pounded chicken thin. Dipped one side in eggbeaters then crumbs. Placed ham & swiss inside before rolling and securing with toothpicks(2). Instead of pat of butter, use spray butter to cut down on fat (usually spray once during cooking also to keep moist).
Delicious! I used turkey ham and yarlsburg cheese. I also dipped the wrapped chicken in flour, then an egg/milk bath, then bread crumbs. I topped each roll with a pat of butter as others suggested. I also made the sauce others suggested (1 can cream of chicken soup, 1/2 c. sour cream, 1 tbs lemon juice, plus some milk to thin it). I heated the sauce on the stove and poured it over the chicken when it came out of the oven.
YUM! I did the pocket thing as others suggested, I placed a slice of provolone (not a swiss fan) on top of a slice of ham, squirted dijon mustard on that & stuffed it in the pocket. I added paprika to the bread crumbs & skipped the salt (and skipped the cheese on hubbys, for an unknown reason, he doesn't like cheese). We liked this one, thanks Kiersten!
This was quite good, but I had to cook for longer than indicated (I started at the 350, and after 30 minutes I had to raise it to 400 and cook for 15 more minutes). That is the reason for the 4 stars. I also did as others suggested and coated with egg (I brushed it on then rolled in the crumbs). And the sauce noted was good, but even better when I added a little white wine to it, which made it smoother and added flavor. Lastly, I took a number of sprigs of rosemary and thyme, and placed them in the baking pan with the chicken, as well as a leaf of fresh sage on top of each one. The herbs imparted a wonderful smell and made the chicken very flavorful. This is definitely an improvement over pan-frying them in ease of cooking and health.
My husband is a Beef and Potatoes man, so putting chicken before him is always a challenge. This chicken recipe, however, went over so well that he not only did not complain when he first saw it, but he actually raved over the taste during the meal and concluded with the exclamation that I could make this dish for him anytime, it was fabulous!
This recipe was very easy to make. My husband loved it and so did my 5 year old son. I also added a can of cream of chicken,1/2 cup sour cream, and 1 tbls of lemon juice. It turned out very tender.Thanks for the recipe. I know I'll make it again.
I have made this many times, I always make the sauce, I used 8 oz sour cream, 1 cream of chicken, a little milk, grated parm cheese, garlic powder, salt and pepper. It makes an amazing sauce, and I change up the stuffing too, from hot pepper cheese with mushroom to spinach and cream cheese. Bake for 350 degrees for 40 mins while uncovered in the sauce and then pour over noodles and you will not have any left!
This recipe was so easy and simply fantastic. I had never made Cordon Bleu before and couldn't believe how great it turned out. I used Prosciutto instead of regular ham and it infused the chicken with so much flavor. The other thing I did was smear the inside of the chicken with sour cream before layering the swiss and ham and rolling it up. I then also smeared the outside with sour cream before rolling it in the breadcrumbs. I noticed other recipes include sauce, but I think that would detract from the wonderful synergy of the ham, chicken and swiss. This is the kind of recipe that guests will think you spent hours laboring. It presents beautifully and tastes wonderful.
The recipes was good I took the advice from other reviews and dip the chicken in egg. I also added Parmesan cheese to the bread crumbs. I seasoned the chicken with supreme chicken seasoning along with the salt and pepper.
Yum, Yum, Yum! This dish was excellent and received rave reviews from all. I will say that I did a few minor alterations, however, I feel confident in saying that this dish would have been excellent as is. The changes I made were to use prosciutto (sp?) instead of ham, to dip the final 'roll-up' of the chicken in melted butter and THEN roll in bread crumbs. Great recipe! Thank you!
I made this for my boyfriend and he loved it. This was very good. I used provolone cheese instead of swiss cheese and rolled in egg yolks before rolling in bread crumbs.
I rolled each filet in egg before covering it in bread crumbs. I was so scared that this would be undercooked because even after pounding it, the chicken breasts were each about an inch thick; after rolling, they were even bigger. I ended up cooking it for 45 min (I checked at 35 and it was still a little pink on the inside, so I reduced the temp to 320 and cooked it for 10 min longer), and it tasted a tad dry and needed a little more flavor. On the plus size, the portions were HUGE - I prepared six chicken breasts, and we each shared 1/2 each. I think with a little tweaking and listening to some of the comments of other reviews, this would definitely be a 5 star recipe. Next time, to prevent dryness - Make sure to really follow the directions and pound it to 1/4inch-1 inch thick - Possibly listen to the comments and make a sauce to go with it - Maybe be more careful in cutting it open to check if it's cooked; when I did this, much of the juice spilled out which I think added to the dryness. - Definitely try adding the dab of butter that others suggested to give it a little more flavor. (Make sure to salt/pepper it in the beginning too!)
We love this dish. Looks super fancy considering it's not hard to make. I also use the sauce (1 can cream of chicken soup, 1/2 c. sour cream, and 1 Tbsp. Lemon Juice) and it's great. I just want to say though, that instead of pounding the chicken breast, I have my butcher run it through the tenderizer one time. (Get friendly with your butcher, he'll do it!) It comes out perfect for this dish and saves you so much prep. time later. It does take a bit of time for the butcher, though so normally, I go get my chicken breasts first, give them to him, and proceed with the rest of my shopping while he does it. FYI. Enjoy! BV
Excellent! Surprisingly it was so simple but perhaps that's the way it tastes best. I've spent years stuffing chicken with various concoctions yet it has never been as tasty. My daughter who doesn't enjoy chicken and is a small eater, ate almost 2 breasts. I altered the recipe by using chicken thighs (more cost effective) and used Provolone cheese for inside and mozzarella on top. Will definitely be making this recipe again.
A very nice recipe easy to make. The family loved it and I followed the recipe no changes.
The chicken was dry despite correct cooking time. Perhaps a light sauce could have been served with it. I would not make this a 2nd time.
This recipe is very good. The only thing I add is a thin line of honey mustard before I roll up the chicken.
I am definitely NOT a cook and this is the best and easiest recipe I've ever made form this website. I like to use Boars Head maple ham for a slightly sweet flavor. My boyfriend actually ASKED for this one again! 2 suggestions: using colored toothpicks will color the chicken, and the ham makes the chicken pink but that doesn't mean it isn't cooked enough. Don't make the same mistake I did the first time! I would and have made this recipe again and again!
Made it for dinner for the wife tonight!!! After she proceed to lay waste to it and clean her entire plate she remarked that I needed to make this recipe a lot more regularly. I used the Alfredo sauce from All recipes and tossed with still steaming bow tie pasta and placed the cooked and rested breast on top with a sprig of parsley garnish. Definitely a keeper in the old recipe box from now on!!!
Lovely recipe! I did customize it by using an egg wash before breading--and by using crumbled Gorgonzola instead of the Swiss. The sauce was onion and mushroom, chopped, in the pan drippings, with a little flour for thickening--some sour cream and !surprise! a little gorgonzola cheese. Take off the heat and add some seedless white grapes, if you don't have white wine in the house. Gorgeous!
New to the site. I made this just last night, so I was curious as to what the recipe suggestion would be. Here was my mistake. A 1/4-inch thickness is pretty thin. You want to really take the time to pound it out. Mine was probably 1/2-inch thickness and still rolled out, but could have been thinner. Here are my variations to the recipe. First, lightly dust the logs with seasoned flour, and then into an egg mixture (two eggs and two teaspoons of water). Lastly, roll the logs in a seasoned cup of bread crumbs (with a couple of teaspoons of olive oil to help brown it). I may try one of the sauce suggestions, however this is a rich dish and stands alone well here.
This recipe is a real winner. Easy to prepare, no complicated steps to go through, bakes quickly. If you don't have a good, heavy meat pounder use whatever heavy object you have on hand. I used my marble rolling pin. With the chicken breast between two sheets of waxed paper there's no problem pounding it thin without breaking it up. If you don't have toothpicks on hand, use shish kabob skewers to "fasten" the package. Be _sure_ to not overcook, if you do the chicken will be dry rather than moist and tasty.
This recipe was great! I went with some of the suggestions that I had found in here and it turned out amazing!! Here's what I did: I pretty much stuck to the original recipe although I made a few additions. I put the breadcrumbs on a large dinner plate, added the pepper, and used a dash of garlic salt instead. I tried to go lite on the garlic salt after reading reviews that the ham would add quite a bit to the saltiness of the dish. I, too, dipped the chicken in an eggwash before breading the chicken, and breaded both sides. Then, because I didn't have toothpicks, I wrapped the chicken in large thick-cut bacon and flattened it a little in my 9"x13". I also took the suggestion to make the sauce using a cream of ____ (I've seen several different suggestions i.e. chicken, celery, mushroom, whatever...). I used cream of mushroom because I like it, and it's what I had offhand. I mixed it with what sour cream I had had left - approximately 4oz. I didn't have lemon juice, so I left it out. I covered the chicken with the sauce and baked it on 385F for 35 minutes, took it out and added a slice of provolone and swiss cheese to the top, and placed it back in the oven for another 7 minutes. This dish turned out AMAZING!!!
great recipe really easy and comes out great this is really the first meal i actually cooked that didnt come out of a box and if a 18 year old newbie can do it anyone can =)
I altered this recipe according to others' sugguestions. I only had sandwich meat ham, so that's what I used and it tasted really good. I also didn't have swiss cheese, so I used pepperjack, and that turned out delicious, as well! After rollin up each serving, I washed them in egg wash and dipped them in bread crumbs and added a small pat of butter to the tops before baking. I made the cream sauce (1 can cream of chicken, 1/2 cup cream cheese, 1 tbsp lemon juice), but I personally don't think it was necessary...personal choice entire! Great recipe...my husband said he'd definitely eat it again!
This was good. It's not the absolute best Chicken Cordon Bleu I've ever had... but it is very good. And VERY easy to make, which is why I'm giving it a 5 instead of 4.
this was a tasty meal. my husband and even my 14 month old loved it!! I did add a pat of butter to the top of each piece of chicken before baking to keep moist this was easy and good
My 11 yr old daughter & I prepared this dish together. The prep was laborious & fun at the same time. The tenderizing portion was challenging as you need to have a relatively consistently flat chicken breast to make the rolling work well. We used deli ham this time but would like to use a thicker cut next time. Otherwise followed the recipe to a t. What we found is that the cooking time in the oven actually took about 10 min longer than the recipe said but it was well worth the wait. When the finished product came out, it was delicious as well as aesthetically pleasing. I felt like a real pro. My mother in law had seconds and my wife raved about it for 2 days. We had red potatoes and broiled asparagus as sides...We'll definitely be doing this again.
Even my picky boys loved it!!
I used the review suggestions and used the egg wash before dipping the chicken in the bread crumb. Delicious!
Absolutely amazing! I dipped the chicken in egg before coating it in the bread crumbs and used provolone instead of swiss, as well as making the mushroom soup mixture (cream of mushroom, 1/2 c. sour cream, 1 tbsp. lemon juice) to pour over the top. My boyfriend gobbled it up and was still talking about how delicious it was the next morning, needless to say I sent him to work with the leftovers. :)
This recipe was great! I'm very new to cooking and am trying to find recipes that are tasty and easy--and that will make my husband think I know what I'm doing in the kitchen. This was delicious!
Great recipe! I'm a college student who loves this stuff, but never tried to make it myself before. I am not a skilled cook, but I made this recipe for a great meal without any problems.
I enjoyed the recipe a great deal. It was easy and fun to have my 4 year old flatten the breasts. Yummy!
Great recipe! I make it at least twice a month! You have to make the sauce to go with it though! It is 1 can cream of chicken soup 1/2 cup sour cream and 1 tbspoon lemon juice. Just mix together and cook until hot!
Great stuff, it's easy and delicious. Kids will love it!!!
Even my kids loved this one! I did follow the advice of a previous reviewer and cut the chicken almost in half width-wise, placing the ham and cheese inside (like a pocket) instead of rolling it. Very easy and turned out delicious.
Made this last night for dinner... It was so simple and fun to make... I did line the pan with bread crumbs and and a couple pads of butter so they wouldn't stick and since my boyfriend and I are huge fans of garlic I added garlic powder to the bread crumbs... I also egg washed the chicken and dredged the chicken as well... We absolutely loved this dish... it is definitely going rotation...
WOW!! This is so much more heart-healthy than the sauteeing method I am used to using. Plus, it is so much easier!! Good job!!
Pretty good - not superb or anything but definately a nice easy, different way to prepare chicken. I used Proschuto ham (don't add salt) and Provolone cheese. I doused the whole thing in butter before baking - helped keep chicken moist. Very filling! Hard to eat a whole chicken breast after this treatment. Made the sauce to accompany it as well - nice dish overall.
very delicious, excellent! Just make sure you pound the chicken really thin.
all i can say is try it :)
Absolutely the easiest and quickest dinner I've made in a long time! Not to mention, it was very tasty! I will be making this on a regular basis!
First time making this and it was wonderful! I was even told it was better than the gourmet butcher shop's version! Very easy to make. Some of the cheese came out but that's to be expected. I didn't have time but when I make it again, I'm going to put them in the fridge for a 1/2 hr before breading them (America's Test Kitchen said that'll make the chicken hold together without toothpicks). However, even with breading right away, they were great! The sauce was also wonderful!! I did cream of mushroom soup with sour cream and a little water. Nice additional flavor. However, the chicken was moist enough without so it's not necessary. Great recipe!! It's elegant and easy, what could be better?
This dish was delishious...My husband and i loved it and will cook it again for dinner. We changed the crumbes to actual bread crumbs instead of crackers and next time ill add some dijon mustard but other than that it was a great meal.
Unbelievable recipe! I took previous reviewers' advice and dragged them through egg before coating with breadcrumbs. Also I baked at 400 degrees for approximately 30 minutes and these were so juicy and tender. There were no leftovers! I also left the cheese off the top.
Excellent! This is now my 9 year old's favorite dinner!
Wonderful! I did add one pat of butter to the top of each rolled breast to add moisture, which it seemed to lack the first time, but now it is great.
A little hard to get the chicken thin enough but it is so good!!!!!!
I made this the other night and my family and I LOVED it! The only thing we didn't care for was the sauce so I just made my own. Definitely put pats of butter on them before they go in the oven. My mouth is watering just thinking of them!
Thanks for sharing this great recipe, Kiersten! The first time I made it according to your instructions. The second time, for variation, I poured a can of mushroom soup mixed with a little sherry over it. Yummy!
This was a delicious recipe which turned out to be easy and quick to make (double bonus). My whole family enjoyed this meal. I used leftover ham from Easter dinner and also followed other reviewers suggestions to dip in egg then into the bread crumbs. I have already passed this recipe onto friends. Am wondering if they would freeze well...I am in a Freezer Cooking Exchange and I think this would be a big hit.
This recipe was great. I used the mushroom sauce (1 can cream of mushroom soup, 1/2 cup sour cream, 1 tbsp lemon juice), put a little bit of butter on top, and coated the chicken all around with the bread crumbs (I used a tiny bit of canola oil to make them stick). It was a big hit with everyone, and easy to make too! Thank you for this recipe!
This is a very easy recipe. I added some cayanne pepper to the seasoning of the chicken and I made a cream sauce (simmer cream of mushroom, sour cream, milk, and a pinch of salt and pepper)to top it off. If you don't pound the chicken thin enough it will be hard to roll. My husband did think that there was too much cheese. I think that the cheese inside the chicken is enough. But other than that it is just delicious!
If you completely change the ingredients and recipe, then my advice is to write your own. This recipe is good as is. Obviously there are many ways to alter a recipe according to your taste; I did but I don't share because I don't care to hear any of your numerous adjustments.
We used this recipe last night for our annual Valentine's Banquet here at our camp. Everyone really seemed to enjoy it. It probably would have been better with better quality ham and cheese. We just bought packaged lunchmeat ham, and individually wrapped (processed) Swiss cheese. we used the sauce recipe suggested by another reviewer. Yum! (1 can cr/mushroom soup, 1/2 c. sour cream, 1 T. lemon juice)
This was excellent!!! I dipped the chicken in egg first and then coated it with the bread crumbs. I followed the advice on the sauce(1 can cream chicken soup, 1/2cup light sourcream, 1 tbls.lemon juice.) the sauce was delicious!! I will definatly make this again!!!!!!
This was easier to make than I thought it would be. I added a few of the veiwer's tips, but basically followed this recipe: After the chicken was rolled and toothpicked, 1) I rolled in an egg wash before rolling in seasoned bread crumbs, 2) added a pat of butter on top of each chicken roll before placing in oven, 3) cooked at 400 degrees for a total of 30 minutes, (adding 1/2 slice of cheese during the last 5 minutes of cooking time), 5) served with sauce made of 1 can of cream of chicken soup, 1/2 to 3/4 cup sour cream (mixture of regular and low fat) and 2 teaspoons of lemon juice. **I began with 3 very large chicken breasts and they made 3 very large rolls. I could only eat one half of one, my boyfriend ate a whole one. So we had enough for lunch too. Served with skillet browned potatoes and onions. Very good dish and my boyfriend can't wait until I cook it again. Thank you for the recipe Kiersten!
Excellent! My husband told me to make it again. I put the cheese and ham on the chicken and then rolled it up, secured it and then rolled the whole thing around in Italian bread crumbs. I also added a pat of butter to the top of each chicken and another slice of cheese to the top of the chicken a few minutes before removing. I also served with a basic cheese sauce over rice. MMM.
Moist, delicious, quick and easy. For a fast simple meal during a week night this recipe is the best. Yet it's still fancy enough to impress my boyfriend into thinking I'd been cooking for 2 hours.
I made the sauce to go along with it from another reviewer. Definitely necessary 1 can reduced fat cream of chicken soup 1 TSP lemon juice 1/2 cup sour cream
I have never made chicken cordon bleu – so it was intimidating to try. Just following the directions, a first-time cook like me was able to make a great meal that the family went nuts over. I am definitely adding this to my list of recipes to use when friends and family come over.
This was fantastice. I slightly altered the recipe per the other reviewers by dipping the chicken in egg then rolling it in the bread crumbs, adding a pat of butter to the top or each roll,and baking at 400 for 20-25 mins. THis was incredible!!! I also made the cream of chick soup, sour cream, and lemon juice sauce to serve over the top! YUMMY. Make this with the Hazelnut Mushroom rice from this site and what a gorgous gormet meal!! Thanks Kiersten :)
It was Very Good,but very rich. I dipped the chicken in egg prior to applying breadcrumbs. The sauce was wonderful :)
This recipe is delicious. I varied it slightly by egg wash before breading, then I put enough olive oil to coat the bottom of my baking dish. I also sprinkled a little olive oil on the top of the breaded chicken. It not only added to the flavor, but the chicken came out really juicy.
So easy and so good! I was amazed at how simple the recipe was...who knew that anybody could make great homemade Chicken Cordon Bleu?!
I made this last night and thought it was FAB! I am working Mom so by the time I get home I am always looking for something easy and quick to make. This was all that and tasty! Instead of pounding out breasts I did what I saw another reviewer do and I butterflied them; sprinkled a bit of onion and garlic powder and lemon pepper on both sides; added slice of deli ham and provolone; brushed dijon mustard on top outside of each breast and then added panko italian flavored breadcrumbs and placed in baking dish (unrolled). Also did pat of butter to each as so many recommended. Only thing different I think I would do is also add some dijon inside to give it some more zip. Also made sauce recommended w/s. cream/can of cream of chix and lemon and thinned w/milk. Also added slide of cheese on top last few min of baking.Then placed chix w/sauce over egg noodles. Can't wait to have it for lunch today. Have always thought of making this but assumed it would be much harder. Will def make again and again and again. Thanks for sharing!
I love this recipe. It's easy to make, delicious, and accepts substitues with ease. When I first made it I used Dijon instead of yellow mustard. Delicious! I also didn't have ham on hand so I used roasted turkey. I've used ham ever since, which is better than turkey because of the saltiness. I rolled these in the breadcrumbs rather than sprinkling the crumbs over.
This was very good, although it needs a sauce to go with it. I adapted a sauce from another chicken cordon bleu recipe on this site and used 1 can cream of chicken soup, 1/2 cup sour cream, 2 tablespoons of milk and 1 teaspoon of lemon juice. Adjust the milk to desired consistency. With the sauce for added flavor, I would give this 5 stars.
This was great! I loved it. I told my husband I was going to make it and couldn't do it on the day I said I would. He bugged me for days until I finally did and everything turned out perfect. I used Italian bread crumbs and provolone instead of swiss (I don't like swiss). My husband loved and I will use this again. I made sure to print it and put it in my recipe box at home.
We didn't have swiss so i used mont/pep jack in half and NY white cheddar on other. Solid recipe, we loved it, better the second day. You won't hate it! And pretty easy
THIS is what I call "comfort food"! It is absolutely heavenly.
FANTASTIC recipe considering how easy it is to prepare. Great with the sauce on top (1 C. cream of chicken soup, 1/2 C. sour cream - I used cottage cheese that I blend until smooth for a healthy alternative, and 1 Tlbs lemon juice.)
This was very easy to make. Did take others suggestions and made a quick and easy gravy and served over egg noodles. My boyfriend likes lots of flavor and always has to add salt and pepper..he didn't have to do it this time. Loved it just like it was! Thanks!
This is delicious! Simple to make and perfect every time. I use the sauce mentioned in other reviews (can of cream of chicken soup, 1/2 cup sour cream and 1 tbsp. lemon juice). Absolutely divine!
This was ok, not as good as I was expecting. I think I didn't pound the chicken thing enough. The chicken was also a little dry, next time I'll try a sauce to drizzle over.
Just delicious !! Not very time consuming, and makes a wonderful meal. Instead of salt and pepper, I used a cajun seasoning ('cause I'm from Louisiana) and I used provolone, because that's what I had ... great flavor !! Also, I heated a can of cream of chicken soup, 1/2 cup sour cream, mushrooms, garlic, couple of splashes of white wine and s&p as a dipping sauce (or when dish is done, pour over all). And/or serve as "gravy" over pasta and chicken. So good !
Overall, pretty good. I didn't have any seasoned bread crumbs and had to use regular (with a little garlic salt mixed in). Turned out quite well and my husband and his friend both loved it. I too used the sauce in Michelle's recipe. Yummy! Will make again.
I left the preparation of this dish to my husband, who loves to cook. Instead of pounding the chicken, he simply cut it in half lengthwise, and used the chicken like a pocket to stuff the ham and cheese inside. Simply brush the chicken with egg and coat with breadcrumbs. I recommend a dab of butter to keep the chicken a little more moist. Wonderful with a cheddar cheese sauce poured over the top. Serve with french-fried garlic beans and warm bread and butter. This recipe is so easy, but tastes and looks wonderful!
This will be another to add in my recipe book. I suggest: <li> pounding the chicken in freezer bags to cut down on mess <li> I used medium chicken breasts and cut off all remaining fat <li> tucking them at the ends and securing with toothpicks because most of the cheese leaked out <li> I needed to increase cooking time up to about 1.5 hours because the chicken was still pink, so next time I'll put foil over it for the first half and then take it off to let them brown <li> I used Progresso's Italian seasoned bread crumbs and found the overall taste to be good. <p>I would fix it again, however, like others suggested, I would make some kind of honey mustard sauce to go with it.
awesome! even the picky ones liked it! thank you:)
The family loved this recipe so much!! They asked if I would make again. When my hubby came home from work he said " that smells so good I know it's gonna be delish! I did use the sauce and followed the "roll in the crumbs" idea. Great!! Thanks so much!!