*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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! 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!
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!
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.
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.
Rating: 1 stars
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.