Classic Chicken Cordon Bleu

Followed the recipe exactly and it came out perfect! It was wonderful !!! I did however use deli sliced ham and wrapped the cheese up in it so it would not melt out during cooking. See my photo's - Yummy !!! I will definately be making this again and again. Note: Do NOT sub half and half for heavy whipping cream. You will also want to double the sauce - because it is soooo good - Thank you for sharing your recipe

This is an excellent recipe, but I still prefer the look and texture of finishing it in a 350' oven. I use the "smokiest" ham I can buy and spread a little dijon inside the breasts before rolling (the "classical" recipe). I also tie the breasts both ways with orange kite string in small bows. They hold together well and look nice. (And the string never gets lost.)

This chicken is awesome. I exspecially like the white wine sauce. I've tried it with many different wines, and i liked it best with Sauvignon Blanc. Serving it over rice and asparagus makes for a deliciously unified and well-rounded meal. I just tripled the wine and boullion after i took the chicken out and let it cook off a little, then added triple the whipping cream and triple the cornstarch, plus a little paprika for color. Some people point out that the swiss melts out of the chicken, which can be solved by wrapping the swiss in a few thinnly-sliced pieces of ham. This is one of my favorite meals, and it's amazingly easy!

Tastes like the fancy restaurant version. This is wonderful, Behr! The only thing I changed was to substitute 3T garlic flavored olive oil for the butter. Used cooking string rather than toothpicks. Doubled the sauce so we could have some with our steamed aparagus. This wine sauce is out of this world! Next time I'll try rolling the chicken in Panko crumbs.Thanks for sharing.

FANTASTIC chicken recipe!!!!! I've made it several times and the only thing that I do differently is doubling up on the sauce. Which by the way, is out of this world! Try it, I think you'll be very happy you did! Bon Appetite!

Awesome! I have made this for my boyfriend and friends several times; they say it is restaurant quality. I bake this in the oven at 350 degrees for approx. 45 minutes, then pour the wine and chicken bouillon mixture on top of the chicken, cover with foil, and continue to bake for another 10 minutes. The wine just makes this recipe. Try it, you will not be disappointed!

This recipe is definitely worthy of 5 stars as is and have made it numerous times to validate the rating. However, I couldn't resist experimenting..... For a little variation, I added fresh spinach, laying it down against the chicken, then the ham, and lastly the cheese to lock it in so it doesn't ooze out as many reviewers have notedl! Also, instead of adding the paprika to the bread crumbs, I added it to the gravy along with a 1/2 tsp of garlic salt. NOTE: To cut down on the fat, I put the chicken straight into the oven, skipping the browning and made the "sauce" on the side. Absolujtely wonderful!!!! HELPFUL HINT: For those of you that live in the state of Texas or the South, try the "Four Sisters and a Brother" roasted garlic bread crumbs! www.4sistersandabrother.com. It absolutely made this dish and, no, I have NO affiliation with this site, they just make an amazing product that I can order on-line that enhances the flavor of this recipe....

Okay, the question is to review this recipe, not to change to your ingredients. If you want to post your recipe, do so, but leave this one alone!

Excellent chicken recipe! I baked mine in the oven at 350 degrees for 35 minutes. I also pounded the chicken down first and rolled it in flour then dipped it in egg and then bread crumbs. Everything seems to stick better that way. For the sauce I whisked together 1 cup of cream, 1/2 cup of dry white wine, 2 tsp. chicken bouillon, 1 1/2 tbsp. of cornstarch and 2 tbsp. of butter.

This is a great recipe. My Changes: -I did the suggested 1/2 butter 1/2 olive oil with a small amount of garlic. -When browning I browned one side then removed toothpicks and turned them over (they were done enough to do this) -when stuffing I rolled some of the cheese in the ham to keep from seeping out. -I added a little oregeno to the inside of the breast before adding cheese and ham -I used provolone cheese -I recommend adding parsley to them sprinkled over top for a good look. -Also, when folding I created lips around the ends and then folded in half to keep some cheese in. -I also butterfly the breasts and pound those that are uneven. My girlfriend loves this recipe. Goes great with most anything. Especially roasted rosemary potatoes or a simple white Chedder shells from pasta roni if you want an easy side. Update: I make this all the time now. Instead of using Toothpicks I use Dried Spaghetti! That way it'll cook and you do not have to worry about taking them out or losing them!

This is a huge hit whenever I make it. I did use some of the suggestions by others: After rolling the chicken up I rolled them in a panko/bread crumb mixture with the paprika instead of using flour and used 1/2 butter and 1/2 olive oil when browning the chicken, but after they were browned I took them out of the pan and put them in a casserole dish to finish cooking. I then made the cream sauce using the drippings and ladled it over the finished chicken. You have to make extra sauce... everyone wants more. OH! Also, I tied the rolls with kitchen string I got from my butcher...much easier to manage. I cooked this for my folks on Mothers Day and even my very picky father asked for the leftovers! FANTASTIC! Update: my parents and boyfriend want me to make this for Christmas Dinner for all the relatives... all 30 or so of us!! :-)

I have made this recipe many times and love it each time I made it. The last time I tried it, however, I used proscuitto instead of ham. I didn't like trying to keep the ham rolled up in the chicken and thought the proscuitto would be easier. It was! And the flavor was way better than when I used ham. I also substituted boneless, skinless thighs for the breasts. The boning process makes a perfect place to put the cheese and ham, plus the flavor of the thigh is better in my opinion. Great recipe!!

This was great. I loved it. My guests loved it. I took other reviewers' tips and used Panko breadcrumbs in place of the flour to coat the chicken, after dipping in an egg wash. I also tied mine up with cotton string (you can cook with 100% cotton string!) This was a lot easier than I expected. I took a lot of pressure off of myself by pounding the breasts out thin and rolling them the night before. I'm glad I did, that took some practice! Definitely fold the cheese into the slice of ham first, make a little pocket. It kept it from running out of the chicken!

Wow! This recipe is AWESOME!!! I have never stuffed chicken breasts before, but found the directions to be very easy to follow. The sauce is absolutely fantastic! I served the remaining sauce (it made a LOT so no need to double) with steamed asparagus and some Uncle Ben's long grain and wild rice on the side. My bf doesn't care for cream sauces and he LOVED this dish also! Our tummies were full after dinner :) I'll be making this again and again. Thanks for sharing such a wonderful, simple recipe!

Excellent recipe Behr! I cooked this just a bit differently. I cut the butter by less than half and replaced it with evoo. Once the chicken was browned, I added a bit more flour to make a roux. I then added the wine and chicken broth in lieu of the bouillon and some fat free half and half. From there I placed the chicken into a casserole dish and poured the sauce over. I like more sauce than most recipes call for, so I doubled the liquid. The chicken then went into the oven for about forty five minutes. I enjoy the flavors that a low oven produces rather than a simmer on top of the stove. Great flavor, loved by all and thank you!

This is absolutely delicious! As with all recipes, I made a few changes: 1- I decreased the butter to 4 Tbsp. 2- Left it in the skillet only long enough to brown the outside of the rolled chicken. Then, I baked it the remaining time on 350 degrees just until the chicken was cooked through. 3- I only used 3/4 cup of whipping cream and thickened the sauce. We loved it, definitely a make-again recipe!

Oh my! Scrumptious and savory--you will SWOON over this dish! I followed the ingredient amounts exactly. I did change the format: the chicken breasts I had from the butcher were quite thick, so I did not pound and roll and secure with toothpicks. I shook the breasts halves in a Ziploc bag in the flour & paprika mixure. I browned them in the butter, then adding the wine and bouillon. After simmering them covered for 15 minutes, I placed the ham and cheese slices on top, re-covered, then simmered 15 minutes more. I followed the recipe directions (I used half & half, and the sauce was perfect) to finish. Jasmine rice and cooked carrots rounded out this stellar meal. I truly have to exclaim over the fabulous flavor of the chicken and sauce! I will definitely make this recipe again, and I will definitely make it when I entertain.

This is a great recipe. The sauce is excellent. I didn't fry the chicken in the butter, instead I baked the chicken with breadcrumbs as a coating instead of the flour-paprika mixture. Came out perfect. You can also substitute half and half for fewer calories. A big hit.

This is truly the best Chicken Cordon Bleu recipe that I (and everyone I've made it for since) have EVER tasted. The minor efforts involved are rewarded tenfold at the table. This recipe is one-of-a-kind.....Thanks so much for posting, Behr Kleine!

I made the recipe just as written and it was great! But it's even good without the sauce.

This was amazing, however, like many people, I made a few changes. First, I pounded the chicken breasts out to about 1/2 in thickness. Next, I patted each with kosher salt and fresh ground pepper and returned to the refigerator for about 3hrs. Later, I put a little dijon mustard on the chicken before adding the swiss & ham (I put two pieces of ham on each breast) and then added some fresh basil into each roll as well. I took the advice of others and added panko breading in place of the flour and fried the chicken in a pan for 10 mins before popping it in the oven for 25 mins at 350. I also made some changes to the sauce in that I doubled the amount and also added a bit of dijon mustard to the mixture to enhance the dijon flavor from the inner mixture of the chicken. I served it with baked asparagus with Balsamic and a green salad and my boyfriend said that it was the best thing that he had ever eaten outside of a restaurant! Will definitely be making again!

Excellant!

I really enjoyed this dish. It was so yummy and the sauce really added to it. My finicky eater (my husband) ate most of it (leaving me the rest) so I know he liked it. I will definitely make this again.

Best thing I ever tasted from my own kitchen...absolutely amazing. I stuffed my "thin sliced" chicken breasts with kraft's extra thin aged swiss cheese slice and prosciutto from the deli. I used progresso garlic herb bread crumbs, panko, and saltine crackers for the breading. Dipped chicken breasts in the flour/paprika mixture, then in egg, then in the breading. Put in pan with 3 TBS each olive oil and butter. Let brown on all sides (~8 min) then put entire pan into preheated 350F oven for 20 minutes. Meanwhile, using a small pan, I dissolved 1 chicken bouillon cube in 1/2 cup chicken broth and 2 TBS butter and added a splash of white wine (sauvignon blanc). Mixed heavy cream and cornstarch together, then added to broth mixture along with ~2 TBS chopped fresh basil. Brought to a boil and whisked until thickened. Served in rounds over "pioneer woman's risotto", topped off with sauce. Next time I will add a side of fresh asparagus. But oh my...absolutely to-die for!

This is an incredible recipe- so rich and savory- it's truly delicious when done right! It does take a bit of time, but is absolutely worth it!

This recipe is great, but classic cordon bleu is breaded with a bread crumb, not flour. A little hint: if you partially freeze the rolled breast before breading you don't need to use the tooth picks and the whole thing looks much nicer. I also prefer half and half or even whole milk to the heavy cream - it is just too heavy. Like others, I prefer to finish it in the oven after browning.

I tried this recipe the other night and it was WONDERFUL. I must admit that I subsituted American cheese for the Swiss (none of the people I was cooking for like Swiss cheese), but it got rave reviews from everyone. Thanks for sharing this wonderful recipe!

This recipe was really worth making!!! It tastes really great, and isn't hard to fix. Try it!!!

This is a huge hit with my family. I make just a few small changes that have probably been mentioned before. Definitely pound out the breasts to a half inch. It will make your life easier and your presentation better. Second I use a really good smoked paprika. It gives it just a hint of smokey flavor. Last I use a very good aged swiss cheese. Again just adds a richer flavor. Fantastic dish. This is a must for every recipe book!

absolutely wonderful! White wine sauce made all the difference!

One word- INCREDIBLE! The only thing I added was Lawry's Garlic Salt with Parsley to the chicken. Thanks!

Def deserves more than 5 stars. Restaurant quality with a sauce that's to die for. I marinated my chicken in buttermilk for a few hours as I do with all my chicken before a meal(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I dipped in flour/paprika which I doubled because the wetness from the buttermilk let the flour stick very well so more was needed. I let that sit for awhile. Followed the rest of the recipe as is but used chicken stock(didn't have bouillon on hand)and doubled the heavy cream/cornstarch for more of a sauce and YYYUUUMMMYYY!!!! I've made a few different recipes for chicken cordon bleu and this one is def a keeper. Good Share!

We love this recipe, and I don't really even like chicken. Couple of suggestions - Do not use cooking wine, it tends to make the sauce too salty, where even with a very cheap wine it is excellent. Same thing with boullion, with the cheap stuff, it tends to be more salty, as compared to the good stuff. I always have a hard time getting the toothpicks out, so I tie it with string instead. Usually if the chicken is thin enough you can get away with only cooking for about 20 minutes(less dry). Make sure you constantly stir the sauce while cooking or it will separate. I usually serve this with a salad and either plain egg noodles or rice (wonderful with the sauce). This is one of my husband's favorites.

I liked this recipe a lot. I really used it as a base and changed it as did lots of others. I was afraid the cheese would come out during cooking in the skillet, so I rolled the chicken in home made shake and bake coating mix and baked it in the oven at 400 for 30 minutes. I made the sauce separately, I used 1cup white wine, 1 cup chicken broth, and 1/2 t thyme and reduced it down, then added a can of cream of mushroom soup to thicken it since I didn't have any cream. It was amazing.

I have a number of recipes for cordon blu and this is by far the best I have ever had and it is as easy as any other. Many thanks my whole family thinks it's great.

greatest one I've made yet

Definitely deserving of its reputation. I have tried many hall of famers here and not all of them are worthy but this is. I pounded the chicken very thin, and since I am not a fan of swiss I used provolone and proscuitto in place of ham. Worked great. Then I rolled and secured with dried spaghetti noodles. Thank you thank you thank you to the submitter who suggested that, it's just about the best kitchen tip I've ever received! I pan fried the chicken in half butter/half olive oil until brown, and preheated (at 350 degrees) a baking dish lined with foil while doing so. Then I baked the chicken for 15 minutes while I simmered the wine (used a $5.00 Pinot Grigio)and bouillon. After about 10 minutes I added the chicken back to the pan, added the cream and then baked for about 5 minutes more. Finally, I removed the chicken, whisked the sauce, and served it. I let my dinner guests top their chicken with as much or as little sauce as they like. Everyone loved it, it was devoured, and my husband told me twice it's the best dish I've ever made. Coming from him, that's a big compliment!And I agree that the wine is not optional. Only leave it out if you really have to.

I love this recipe it's a great starter to use as a base for a great dish. Instead of just flour for mine though I use a mix of flour, seasoned bread crumbs if I have them and some Panko (Japanese bread crumbs). Panko makes the coating MUCH crispier!! I usually season my meat first before coating and for that I use basic salt, pepper and paprika. Also one thing to remember, a dry ham always tastes best! Just ask your deli person for a dry or cured ham.

I love this recipe! The white sauce was perfect, it really enhanced the dish. I'll definitely be making this one again.

We really loved this dish. The sauce was amazing but I made some adjustments. I tied the rolled chicken with kitchen twine instead of toothpicks. I replaced 3 tablespoons of butter with olive oil and the chicken browned beautifully. After adding the wine (Chardonnay) and the bouillon, I covered the skillet and placed it in a preheated oven of 350 degrees for 25 min. I then removed the chicken from the skillet and placed it on a warm plate and covered it with foil while I prepared the sauce in the skillet on top of the stove. I substituted half & half for heavy whipping cream. After the sauce had cooked for several minutes and thickened, I added some lightly sauteed sliced mushrooms. The sauce was heavenly. Seriously! Love this recipe! (See picture 123)

I've always loved Chicken Cordon Bleu. Never thought about making it with wine sauce so when I saw this recipe I had to try it. Glad I did - it's delicious!

This was so yummy. I plan to impress dinner guests with it!

Very good but get low sodium Ham or it is REALLY salty.

looks like my version - but I coat with flour, than milk egg wash, and than bread crumbs... bake in OVEN not fried... just before done cooking brush tops with melted butter

This was an excellent dinner. Very easy to make and extremely tasty! I'll definetly make it again. Thanks.

Awesome! Doubled ingredients for the sauce and was so glad I did - my guests just loved it. Made sauce with half and half because it's what I had and only used half the butter and added 2 tablespoons of canola oil because my husbands gallbladder is sensitive to animal fats. It still tasted wonderful. I know NOTHING about cooking with wine so I just picked up a $10. 00 bottle of pino grigio. It worked great - once I figured out how to get the cork out of the bottle :) Ha!Thanks for the terriffic recipe.

I really liked this chicken recipe. The sauce was a nice addition. Easy to put together.

Delicious! I spread honey dijon mustard over the chicken after rolling it & covered it in bread crumbs. I Then quickly browned it in 3 tbsp butter & 3tbsp olive oil, then transferred onto baking sheet & baked for 30 mins at 350 degrees. I made the sauce in the pan with the drippings from browning the chicken. IT'S AMAZING!!!

I did the eggwash and then covered the chicken in panko breadcrums. I then pan fried them in 3tbsp of butter and 3tbsps on evoo (extra virgin olive oil) till browned on both sides. I then transfered chicken to a 350 oven for 20 minutes. Chicken came out crisp tender and juicy. I mixed all ingredients for the daydream in a bowl and simmered in a pan till thickened. I cooked mushrooms in a separate pan in don evoo and seasoned them cooking till tender then added to the sauce and simmered another 10. Server with baked parmesan asparagus. My husband said it was the best meal I have ever cooked. Will make again!

I have made this recipe exactly as it appears numerous times. My wife and four daughters, as well as myself all love it. Simple and easy for anyone to make and enjoy. I've also prepared it for company on several occasions, and everyone has raved about it.

This Cordon Bleu is amazing!! I took the advise of others and baked it in the oven at 350 for 25 mins instead of sauteing. I simply poured the remaining butter from the skillet into the baking dish along with the bouillion, and wine. DELISH!

This recipe is AMAZING. I read the reviews and took some of the others suggestions. I did put a little seasoning salt and pepper on my my chicken before rolling. I also doubled the sauce, which is AWESOME. I used chicken broth instead of wine. I almost used bread crumbs like others suggested, but then I decided to stick to the flour. I am so glad I did because I think the bread crumbs would have been to much and made it a little mushy. With the flour, you actually get to taste the chicken and not just a bunch of breading. My whole family loved this recipe. I will definitely be making this again.

This is a very flavorful recipe and easy to make--a great dish to impress guests with.

My first experience with a wine sauce - it was great!

This dish is AMAZING! Instead of pounding the chicken, I cut a 'pocket' in from the thick edge of the breast, wrap the ham around the swiss and push it into the pocket so the ham faces the outside...cheese doesn't melt out quite as much :-)

Simply the best Cordon Bleu. I have an easy trick to eliminate the toothpicks. After rolling the chicken around the cheese and ham I then roll the chicken in plastic wrap and twist it up really tight like a sausage, forming it with my hands, then twisting the ends of the wrap very tightly and tucking the ends under. After wrapping I put all the chicken rolls in a large bowl. I then refrigerate the rolls, in the plastic wrap packages for at least an hour before breading and cooking. It keeps them all a pretty shape and very uniform in size! It makes for a very pretty presentation.

i made this last night for company, and all raved! i only used 4 chicken breasts (4 of us) and kept to the 6 servings for the rest of the recipe (sauce). took others reviews and did 3Tbl. olive oil & 3 butter - glad i did good flavor, less fat, and kept the butter from burning. i also tossed in a handfull of slice mushrooms during the simmering..mmm (will add more next time). next time i will season the chicken a bit more with garlic salt, onion powder maybe a tad red pepper for a bit of a kick..etc. i will also double the sauce!! the sauce is what makes this recipe!!!! i tied the chicken with string (much easier than toothpics). served with steamed broccoli and roasted new potatoes from this site!!! mmmmm....

This was sooo good my hubby literally gave me a $50 tip after dinner.

great recipe! i made a few changes, to the flour mix i added a little garlic powder and a dash of cayenne. i used half butter, half evoo to brown chix in. i also used thin sliced prosciutto instead of ham. i also only made 2 chix breasts and not sure how the sauce would've been sufficient for 6. i think i only had enough for 1 more, so i recommend to anyone making more than 3 to double the wine (but not the boullion because it was a little on the salty side) and the starch/cream. while chix was cooking, i did keep taking the lid off and spooning the liquid over the chicken to keep them moist. the sauce is what really made this dish outstanding

I have tried this recipe a couple of times with the ingredients listed and it just wasn't what I was looking for. After reading how others have tweaked it, I came up with what works for us. Instead of the flour, I used egg and breadcrumbs. I let the chicken brown for 5 minutes on each side in olive oil and butter then covered and backed it in the oven for 20 minutes. I mixed the cream, cornstarch, wine and bouillon in with the leftover oil. It came out great! I think I'm going to try it with just olive oil next time to make it healthier. Great recipe overall!

OMG can you say yummie, this is awesome, I did some changes, I didn't use wine, as my husband doesn't like things cooked in wine, read other reviews and used chicken broth and heavy cream, the sauce was awesome, served over rice. Hubby said "this is a keeper" I will be making this again. thank you.

I absolutely loved this recipe and my husband did too. I did alter it just a little. I marinated the chicken breast in 1/2 C. Worschester Sauce for about 1 hour. I flattened the chicken pieces I placed a little salt and pepper on each breast I then placed 2 slices of swiss cheese, 3 slices of Virginia Baked Ham (thinly sliced), and 2 slices of mozzarella cheese. I rolled it all together (I had to hold together with toothpicks) then I beat together 3 eggs and just a couple of tablespoons of milk. I got yet another bowl and put in the Italian bread crumbs I mixed the paprika with bread crumbs instead of with the flour (I don't think it makes a difference). I rolled the chicken roll in the flour, then egg mixture and then the breadcrumbs. I made the rest exactly as is. It is the best flavor in the world. As with other reviewers suggested, I did double the sauce and I'm glad I did. Absolute heaven.

This was a great recipe! I made the following changes: Spread a thin layer of dijon mustard on chicken before placing the ham and cheese in it. I also dipped in egg wash and bread crumbs and baked. The sauce was absolutely amazing. I included a photo, of the breaded version with cream sauce! I will definately make this again!

What a fantastic recipe! This one's worthy of even more than 5 stars! I have tried several different Cordon Bleu dishes and this one is the best by far. My husband instructed me to throw away all those other recipes and just keep this one. He said it was not only the best Chicken Cordon Bleu that I've ever made, but the best he's ever had. That's quite a compliment coming from him since he's somewhat of a world traveler and has eaten at some of the finer restaurants. I liked the suggestions of some other reviewers who said to wrap and fold the swiss cheese inside the slice of ham; it worked very well to keep the cheese from oozing out of the chicken. Although this was amazingly delicious, it was however, extremely rich and decadent. Certainly not good for the waistline or the arteries! Next time I will try it with half & half rather than heavy whipping cream. That should make a slight difference! Either way, this is a GREAT dish... Serve it to company and sit back and enjoy the compliments you receive!

FanTASTIC! My husband RAVES about this recipe! I usually double the sauce and serve this with mashed potatoes, using the sauce as gravy. I'd give 6 stars if I could!!

I have cooked this recipe using the exact instructions several times and it is fantastic. To remove some of the calories, I now use only 1 tbs of butter and I use skim milk instead of heavy whipping cream. It is still excellent. This is really a very quick recipe, if you take a shortcut. Since chicken breasts are usually very thick, I just use a sharp knife to cut them in half horizontally until they resemble a butterfly (don't cut all the way through). Then I place a slice of cheese and a slice of ham on each and fold the chicken back together. It's very easy and no need for toothpicks since you didn't pound the chicken and roll it up. My husband love it and it is a family favorite.

I marinated the chicken overnight in crushed garlic, salt, pepper, oregano and lemon juice and then I used Proscuitto ham, Provolone cheese and crumbled BLUE CHEESE!!!! True to the name! TRY IT!

I brushed the chicken with a butter and salt mixture, then sprinkled with paprika before layering the ham and Swiss cheese. After rolling and securing with toothpicks, I brushed each piece with egg and rolled them in seasoned bread crumbs. Instead of frying in a pan, I baked the chicken in a 350 degree oven for 40 minutes and made the sauce separately on the stove top. It turned out great!

When I told my 14yr old son what I was making for dinner he said "no way am I eating that!" Well, he loved it-the whole family did. Almost opted not to make the sauce...sooo glad I did- makes the whole dish!

Great flavor, now if I could only master the presentation. It wasn't the most attractive meal I've ever made. I used kitchen string because I didn't have toothpicks. I also used half the butter and replace that with EVOO. The sauce was gobbled up by my husband. I followed another posters suggestion and smeared a bit of dijon mustard on each-I enjoyed that, but my children did not enjoy that factor.

We've made a similar version of this recipe for years except for instead of rolling the chicken in flour substitue corn starch. You'll be amazed at how much crunchier it gets. Also doesn't get "gummy" like it does with flour. We also cook our fish with corn starch instead of flour.

This was fabulous! It was so moist and tasty and everyone in the family loved it. I did make a couple changes but I'm sure that didn't make a difference to how I liked it. I used rosé wine instead of white as that's what I had on hand and I didn't use cream because we aren't big cream sauce lovers. Thanks for a great recipe that will become a family favourite.

Made for family on valentines day, was excellent! My son wants to know when we will have it again. the sauce that you put over it is soooo goood!

This was delicious. I added a half-cup of chicken broth (since I didn't have granules) and used the leftover coating flour in a bit of water rather than the cornstarch to thicken, and baked them in the oven after browning since my skillet is only big enough for 3 breasts. 20 minutes at 350 and they were just lovely.

unbelievably good!!!

Excellent dish! Followed the recipe exactly, except cooked the chicken in the over at 350 for 35 min. Melted the swiss cheese over finished chicken and served over rice pilaf. The chicken breasts were thick so I would recommend tenderizing/flattening them to about 1/2" of thickness so they roll up nicely. The finished product was absolutely delicious and restaurant quality!

YUM. I thought this was a great recipe! I have been trying to watch carbs so this was a great treat for a dish. I pretty much followed the recipe to a t but used pam and a bit of olive oil to brown the chicken instead of butter and just added a couple of tablespoons of a light butter spread towards the end for less fat. I also substituted fat-free half & half instead of the heavy whipping cream to make it a less fattening dish and it turned out beautifully. Ironically for my brother's birthday his wife picked up chicken cordon bleu from a high-end restaurant and my boyfriend thought mine was far better! I had to agree. Thanks for a great recipe, will definitely make again.

Incredibly good. I have even tried it with marsala and it came out great. Doubled the sauce but found I really didn't need to. Enjoy - highly recommended!

I agree with the reviewer who said this tastes like a fancy restaurant dish. It is excellent, and is one of my family's favorites. I make Fettuccine Alfredo to go with it. The only thing I do different is wait until the chicken is almost done cooking, and I put the Swiss cheese on top to melt. Otherwise, I have a problem with the cheese leaking out into the pan.

Delicious and easy. I used cooking string instead of toothpicks. It holds better and you just snip it off before serving! I also used provolone cheese instead of swiss...worked out fine.

Awesome recipe! I've made it several times. I sprinkle the chicken breast with a few seasoned bread crumbs and parmesean cheese before putting on the ham and cheese. I also use fat-free half and half with a tablespoon or so of sugar instead of the whipping cream. It is still fabulous! Sandy

Absolutely, positively DELICIOUS! I added everything in on here except I substituted the flour for panko bread crumbs and chicken broth for the wine (because I am underage.) I also gave the chicken an egg wash with a squirt of lemon juice and added dried thyme, basil, oregano, parsley, and tarragon. The result was ASTOUNDING. The best chicken I've ever had and the sauce just catapulted it into another echelon of flavor! I'll be passing this recipe on to friends and family!

I have made this several times now and it is amazing. I had two meat and cheese only eaters eat all of this with the garlic asparagus from this site and love it.

Been making this recipe for 20 + years. It is excellent. To cut calories you can use skim evaporated milk instead of the cream. Als,o I use dry spaghetti to secure the chicken instead of toothpicks.

This recipe was over the top! I wish I could give it more than 5 stars! This is one of the best recipes I have gotten off this site. The only thing I added was a little minced garlic and fresh ground black pepper and some of the paprika to the sauce - southerners like a kick to their food. The sauce in the recipe could actually go with alot of different things. I made some diced herb potatoes to go with and also dribbled a little sauce over them. Someone mentioned presentation- I thought it was beautiful. Bravo! This will be served at my next dinner party.

Absolutely delicious! I dipped the chicken into egg before coating with the flour/paprika mixture (which I doubled). I also added about 1 teasp. chicken boullion granuals to the cream sauce. Cut the chicken before serving like picture #26 and drizzled sauce on top. Not a morsel was left - My family LOVED it!

my sauce curdled and was thin and runny. taste was good though

This was delicious and very easy to make. I really loved the sauce. This was actually the first time I ever had Chicken cordon bleu. I made it for my husband who is a fan of it and he really liked it also. Definitely will make this again.

Thumbs up on the recipe! I agree with those who fried the chicken in butter and then let it cook nicely and uniform in the oven 30 min 225 degrees centigrade. Now i believe it's important to specify what kind of Swiss Cheese we're talking about! For a thick rich finish i suggest emmentaler or appenzeler cheese, being the first more creamier and softer in text. For a more slender, stronger, saltier and more experimental i tried LeGruyere cheese and it was awesome! For the ultra special ocassion i tweaked it with Sbrinz or Fribourg cheese!

Can we just talk about this sauce for a second? Smooth, creamy and full of a sophisticated depth of flavor. I could have drank it. Though I was hesitant to make this recipe without baking it, it was perfect. Don't change a thing about this one folks. Yes it's an indulgence in the fat/calorie department, but it's worth it. I loved every bit of it. You have to try this one!

I have to admit I was worried that I wouldn't like the sauce for this, but it turned out to be the perfect complement to the cordon bleu! I've never made cordon bleu before so I had a bit of a time with it, but it's not as difficult at it seems. String really helps keep everything together. I followed other reviewers suggestions and pan fried it until browned, then threw it in the oven at 350 F for 20 mins. Simmered the sauce on the stove until slightly thickened, then poured it over the chicken and the rice served with it. Pounding the chicken well is really important too!!

Amazing!!! If you could have seen my 2 teenagers and Husband!!! Wow talk about no one came up to breath! I followed the recipe to the T. The sauce is wow!!! You can use this sauce on other dishes too!!! Thank you very much! We soooooo enjoyed!!!

I did the 3 serving version of this meal. It was awesome! My only advice is to not use colored toothpicks because it will stain. I followed this recipe exactly and it is perfect.

Oh my wow! I made this for a Valentines date, and it was soooooo dang good. We were both pretty silent through dinner. LoL. IT was yummy, and the sauce was AMAZING! I will definitely be making this again! I stayed true to the recipe and followed exactly. LOVED it!

This recipe is awesome. It's the best recipe I've ever made for Cordon Bleu. I followed it exactly as written and wouldn't change a thing!

AWESOME! I was blown away by this recipe, you MUST try this!! I promise you will not be disappointed.

Tastes Great! Make sure not to use Honey Ham though.

Everyone in our family really liked this! Thanx!

Followed the directions as given, and it was fabulous! Using the kitchen twine made it much easier to keep them together, and allowed me to cut them into medallions and serve with the sauce drizzled along them for a nice presentation. Will make this again in the future, maybe when we have friends over!