Inside-Out Chicken Cordon Bleu

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Ok, I didn't follow the directions exactly because of what I had at my bf's house but this turned out incredible! And he cooked while a prepared very fun and fast! I took thawed frozen chicken breasts found at the local grocery and halved them (to make them thin with out pounding. I used apricot jam and just wine instead of wine vinegar... I also cooked on m to m low as we don't have that nice of pans and threw a lid on so didn't splatter and chicken cooked all the way through. He cooked while I made the glaze... was excellent!!!

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Little greasy, and cheese melts and my idea is not a good recipe.

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The recipe wastes the very expensive delicious cheese. Since everything cooks at different temperatures (cheese, chicken, ham it just makes a mess in the pan. All the cheese melts off along with the fig glaze into the pan, simply a waste. Will not make this recipe again.

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Cooking was a little bit messy but the taste was delicious. Also, since I didn't have fig jam or thyme, I used raspberry jam and sage. It was very tasty.

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I made this last night and it was delicious. I did make a few changes though. I went ahead and got turkey cutlets and not chicken, because that's what my local store had. I also substituted Honey Ham instead of the Black Forest Ham and I used apricot marmalade instead. Very easy to make. My husband loved this recipe and he's not a health conscious person. So A+ in my book

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Unless you want to clean every surface in your kitchen, I suggest that you don't pound the chicken with it already stuffed. The directions are a disaster, where's Hell's Kitchen on this one?

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I went in making this dish with high aspirations after all it's "Cordon Bleu," especially since the gruyere costs way more than the protein. I also followed the previous reviewers suggestions and used apricot preserves and pounded the chicken before applying the jam mixture. The recipe is very easy to follow but I found the chicken to be too salty due to the black forest ham. The chicken was moist and the gruyere made the dish that much better but I don't think I will keep this recipe. Lastly, I might of used too much jam which stuck to the bottom of the pan and made the clean up process not fun at all.

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I took everyone's advice and waited untl after I pounded the chicken to season. There isn't much to say about this recipe, fairly easy, somewhat tasty, but not something I'll cook again

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Loved this recipe, especially the salad dressing. I followed other suggestions and used apricot instead of fig preserves. Only other difference was that I used the thin slices of chicken breasts rather than whole. Thank goodness I got the thin slices because the chicken was still slightly frozen and took forever to cook. Even being slightly dry from being cooked so long, the chicken was still delicious. Gruyere was the perfect cheese!

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This recipe was great. I followed the other reviews and used marmalade instead of fig jam and pounded the chicken prior to spreading the jam mixture. Turned out great! Will definitely make this again and again. I would only caution you on the shallots. I thought one shallot was a bit much. I had to brush my teeth right away. I could still taste them after we finished eating. My husband doesn't like raw onions or anything close to them, so I think I'll use only half of the shallot next time and omit it from his portion.