Chicken Cordon Blue with a yummy sauce.

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Recipe Summary

Servings:
5
Yield:
4 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.

  • To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Nutrition Facts

667 calories; protein 43.7g 87% DV; carbohydrates 45.7g 15% DV; fat 33g 51% DV; cholesterol 174.8mg 58% DV; sodium 1480.2mg 59% DV. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2005
Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins but after that it is easy enough and tastes great! Thanks for the recipe Lois! Read More
(35)

Most helpful critical review

Rating: 3 stars
05/14/2008
great taste but it would have been great even without the sauce...next time! Read More
(12)
138 Ratings
  • 5 star values: 93
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/01/2005
Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins but after that it is easy enough and tastes great! Thanks for the recipe Lois! Read More
(35)
Rating: 5 stars
09/09/2003
This was a FANTASTIC version of Cordon Bleu! We love curry so this dinner was enjoyed by the whole gang. I always double the sauce no matter what I'm cooking but I used Golden Mushroom and roasted garlic soups omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers! Read More
(34)
Rating: 4 stars
01/23/2003
This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better. Read More
(34)
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Rating: 5 stars
09/02/2003
Don't pass this one by! After 15 yrs. of marriage & countless chicken recipes my husband just declared this the "best thing checken he's ever had." Here's what I did: DOUBLE the sauce. Beforehand saute fresh chopped mushrooms & onions in butter. Add this and extra garlic salt curry and white pepper to taste. After rolling & frying the chicken in the cheese & proscuittio place it over cooked angel hair in a 9x13 then cover with sauce. Cook at 300 for 45 minutes. Perfection!!! Trust me!!!! Read More
(27)
Rating: 5 stars
03/01/2010
Very good! I read through the reviews before making & made some changes. Didn't have any paprika or curry on hand so I just left out. Used Italian style bread crumbs roasted garlic cream of mushroom soup & milk instead of wine. I let the chicken sit for about 1 hours after breading made for much easier time browning. I added enough sauce to the bottom of the pan to cover then baked for 1 hour (chicken was on the larger side). Last 5 mins uncovered and added 1 slice of cheese to each chicken. I tossed egg noodles with remaining sauced and then topped with the chicken. Will make again everyone enjoyed! Read More
(20)
Rating: 5 stars
03/23/2010
This has been one of my favorite dishes! One of the best and my family & friends rave about it! Some people dont care for the curry. Tastes great without It's your preference. Read More
(19)
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Rating: 5 stars
11/30/2009
Made this recipe for the family and my son said "I have to know how to make this!". The one most important trick is to prepare the chicken with bread crumbs at least 1 hour before browning the chicken. Just make ahead and wrap in plastic put it in the fridge and let the bread crumbs have time to settle. This makes them stick when browning before baking. Delicious! Read More
(16)
Rating: 5 stars
02/16/2010
I really like this - fancy/easy with simple ingredients. I thought it would be too much with the cream of mushroom soup - I removed this from the sauce ingredients completely - and other modifications included using fresh garlic instead of garlic powder and red wine (all I had on hand) instead of white. I browned the chicken on all sides before putting in the oven and increased the cooking time to 30 minutes. Turned out really good! Thanks for sharing. Read More
(16)
Rating: 4 stars
12/03/2008
Extremely tasty and fairly simple! The whole family loved it. For a better presentation I baked the chicken in a small amount of sauce in a dish sprayed with cooking oil. Then heated the sauce on the stove top and poured over the chicken before serving it and garnished with fresh parsley. Just a simple but cleaner "presentation". Read More
(16)
Rating: 3 stars
05/14/2008
great taste but it would have been great even without the sauce...next time! Read More
(12)
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