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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 11-20 of 146

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  • on November 10, 2009

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    This dish was awesome. I cooked this dish twice, once in my oven (a viking wall oven then made it again at a friend's house in her oven (a GE free standing range. Her oven took longer to cook and brown (about 40 min as opposed to 30 min in my oven. I baked at 400 degrees in both ovens. In short, different ovens cook differently. The industrial ovens radiate heat better and thus cook faster. Unless you are working with an oven like Tyler Florence, you should plan on additional cooking time. P.S. If you want this dish to brown faster consider raising the temp to 400 degrees (this worked for me.

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  • on October 21, 2009

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    I use thin chicken fillets instead of pounding the chicken flatter because the first time I made it the chicken wasn't thin enough and it took longer to bake and the cheese bubbled out too much. If the breasts are to0 thick then slice them through the middle and that may help. Little adjustments sometimes fix problems. Also substitute meunster cheese at times. The basic recipe is still very good and a keeper!

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  • on October 09, 2009

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    I loved how easy this recipe was...the panko breadcrumbs didnt really brown even after mixing with the oil though, but the final dish was delicious!!!!!Maybe could be cooked a little longer though, 10-15 mins at most. My husband raved about it and we loved it heated for lunch the next day, tasted even better!!!!

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  • on September 10, 2009

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    This recipe is so vague... I figured maybe it would be fool-proof... It sounded so easy... This recipe needs serious damage control... 45 minutes in the oven and the chicken is stil RAW... I wouldn't suggest making this for family and friends unless you want to give them salmonella poisoning... Shame on you Tyler...

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  • on August 31, 2009

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    35% of you are dumb. Have you cooked nothing before in your life. The recipe is free and you act like you paid for it and were short handed. Shame on you, jerks!

    ps. Learn how to spell and put a sentence together.

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  • on March 21, 2009

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    1st it doesn't say how much kosher salt or pepper to use....& the cook time is just wrong. It was raw in the middle when i checked it. I cooked it over 2 times as long & at move it to 400 to make sure it was done. I am not sure about the panko breadcrumbs yet..they seemed good, but i am going to have to try them again. I would use less thyme in my breading next time..i thought it was a lil to strong, other then that it was good. Not Great....

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  • on February 19, 2009

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    Just wanted to let you know that I made this in our school's Iron Chef competition. I'm in grade 8, and this dish won second place!

    It was so unbelievably tender! The cheese and ham and thyme worked out so well....
    All I can say is that it was really great!

    I also tried this recipe with procsiutto. It's just as delicious!

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  • on December 06, 2008

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    My entire family loved this when I made it.

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  • on October 31, 2008

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    I was kind of dissapointed in this recipe. it did not taste bad, but it was not great, i felt that the breading needed something else. Also the chicken took longer to cook then what the recipe calls for so check it before sticking on a plate to eat.

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  • on October 29, 2008

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    I made it for my parents anniversary and my dad was practically licking the plate. I'd recommend it to anyone.

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