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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: French Cheeses

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on April 01, 2012

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    Stumbled across this in Emeril's "TV Dinners" Cookbook. The chicken came out great and the cooking time was spot on. I think the others who had to cook it longer didn'tpound the chicken thin enough. The mornay sauce, on the other hand, came out too thick and a bit tasteless. I had to thin it out and add a lot of pepper to it. The addition of the prosciutto and peas made it so much better, so maybe I should have just been more patient and waited until it was all together. I substituted Gruyere inside the chicken and served it with rice. I will definitely make this again, but will be more liberal with the essence.

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  • on January 04, 2012

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    excellent and easy to do!

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  • on November 06, 2008

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    I love to try new things, but when I do, most of the time my three boys will not eat it. They ate this chicken cordon bleu. They loved it and so did my husband. I could not eat mine until the following day because I had to work right after I cooked it, but it was even good the next day. Try it with the fried German potato salad, the kids ate that too!!

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  • on October 30, 2008

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    Another Emeril hit. For a fairly new cook, this receipe was not too difficult. I didn't see the episode where he made it so I just followed the directions. I used the Panko Japanese bread crumbs that another reviewer suggested. It was wonderful, there was no sogginess and it had a great golden brown color. The sauce was easy and really helped the flavor along.

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  • on May 16, 2008

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    One night, I really wanted to make something different with chicken breasts and figured I'd see how this dish was made. I came upon this recipe and made a -lot- of substitutions and it was amazing! I used alfredo sauce instead of cheese and fresh basil leaves. Man, what a great meal. I also used Italian style bread crumbs with a ton of extra seasoning thrown in. I'm having it again tonight the same way, but with broccoli and rice. Can't wait!

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  • on January 22, 2008

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    Easy and delicious.
    I substituted smoked ham and baby swiss, both thinly sliced. Made Emeril's Mornay sauce too. A keeper, Thanks!

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  • on May 30, 2007

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    Delicious, easy to make!

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  • on May 27, 2007

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    Great way to use those boring old chicken breasts . I left the prosciutto and peas out of the Mornay sauce . I also had to use fresh Provolone and Mozzerella in the middle . Topped it with some diced tomatoes and Parsley and it was great ! Emeril is god ! I had mine with Garlic bread . How about you guys ?

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  • on August 19, 2006

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    You have to cook this MUCH longer than Emeril says.

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  • on June 18, 2006

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    This dish is very good and I'll use it again, however this does not take 10 min to prep..try 40-50 min. I used the gruyere cheese from the mornay sauce, it added an exotic taste to the chicken

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