Chicken Cordon Bleu

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG! Without a doubt the best recipe I have tried for Chicken Cordon Bleu, I fixed this for my hubby for Valentine's Day and I was by far a huge hit, I will be making this again, I did add extra butter to the Panko for a browner crust. Thanks Tyler

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night for a Valentine's stay-at-home dinner, and my husband absolutely loved it. I think it was his favorite thing I've ever made. I also agree that although Gruyere is difficult to find (and not cheap! it definitely makes the dish. The smokiness combined with the saltiness of the prosciutto was delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this tonight for the family, it was absolutely delicious. Would make it again!!!! I used Gruyere cheese and it made the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tried it today and was glad I did. Very good and didn't change a thing. I agree Gruyere is almost impossible to find here. I used parm and it was great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this chicken cordon bleu recipe. It's my go-to meal when I'm having special guests for dinner. Because gruyere is so expensive and hard to find in this area, I've used swiss cheese, and it still comes out great. I love to serve it with roasted veggies (brussel sprouts, carrots, and/or broccoli, and garlic mashed potatoes. I also make a pan gravy with chicken broth and a little apple cider. Yes, the meal is a bit of work, but the chicken cutlets are rolled up and refrigerated the night before; so all you have to do the next day is coat them and roast them. The meal always gets rave reviews from my guests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome!!!! EVERYONE asked for my recipe! Love it! The only thing i added was parmesan cheese to the flour :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Soooo good! It's a five star for me. I used both fresh and rosemary and I topped it with a bernaise sauce, roasted red potaoes and roasted brussel sprouts and a glass of coda blanc.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was marvelous overall, however, I would suggest substituting a different cheese for the inexperienced palette. The gruyere is very potent and not within my taste. The rest is fabulous and definitely a remake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Luckily for me, I saw a review where someone noted that, on the TV show, the chicken was lightly browned on the stovetop BEFORE baking in the oven. That is key to getting a browned crust and baking only 20 minutes, so I'm noting it again. Also, I let it the rolls rest 5 mins b/f slicing. I added a THIN layer of Dijon & Whole Grain Dijon on the breasts.

If anyone is listening up there, a little more quality control in the recipe database would be greatly appreciated.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for my Dad and 2 other guests tonight. I don't eat meat so my review is based on the other's opinions. For me, pounding the chicken took some practice. I would recommend making this for [forgiving!] family before making it for guests so you get the hang of pounding out the breasts. That and rolling it took some patience, skill and effort. I wound up having to cut two of my 3 breasts in half and still using toothpicks due to my inexperience. Other than that, from the reviews I got, this was a huge hit. In 7 months of cooking for my Dad, this is only the second 9.5 out of 10 I have received [and he loves my cooking!]. I did not pan fry. Just followed the recipe exactly. I did add 1 extra tablespoon of butter to the breadcrumbs based on reviews and the chicken browned beautifully. Baked for ~33 minutes at 375, then topped with a bit of mornay sauce. According to my guests, it was tender, juicy and delicious. Will DEFINITElY make this again. Thanks Tyler!