Inside-Out 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

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?

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 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.

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 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

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

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!

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 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.

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

The instructions about how to roll these things up were sub-par. I finally gave up and rolled the ham and cheese on the inside. Skipped the jam and pounded out the chicken breasts prior. Oh so good!! That salad was tasty too... a little heavy on the oil so I added extra white wine vinegar and dijon. Will definitely make this again!!

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 was a bit hesitant at first to try this recipe looking at some of the other comments but decided to give it a go-ahead with a few of the changes people noted. I used chicken cutlets to avoid having to pound them out at all and used apricot jam instead. It was very easy to prepare, and the jam combined with the thyme was so simple but VERY tasty. The chicken cooked perfectly with the ham and cheese and the jam inside, and after mixing the jam into a vinaigrette for the dressing and salad it all turned out very nicely. It was very simple, inexpensive, and definitely impressed the roomie - will be serving again!

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 for dinner tonight and I can absolutely see the potential that this recipe has....however the breakdown on how to put this dish together is terrible. It almost seems that the Food Network test kitchen didn't run a trial on this one.

I should have followed my cooks instinct and pounded the chicken breasts flat first. (or I should have read the other comments before cooking... It makes absolutely NO sense to pound on chicken breasts when they are already slathered w/ sticky jam and wrapped up. My ham was ripped and my cheese was dislocated...what a mess. Once I got everything back in its place and onto the pan everything went smoothly from there. The fig jam oozed out a bit, but just helped w/ caramelizing the ham.

From what I thought was going to be a disaster - was a tasty meal. We'll make this again - but with a few logical alterations.

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

Anna.....it is called inside-out chicken cordon bleu for a reason.

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

My 3 sons - 8, 12 & 15, fought over this recipe that I tried on the spur of the moment the first day I received my new issue of the magazine. The only changes I made were to use chicken tenderloins and shredded gruyere as they were all I had on hand. My 12 yo helped me pound the wrapped tenders and the aroma in the house was delicious! I had no mess after following the instructions to use plastic wrap. I have told several friends about this and will definetely make it again! It was well worth a little extra effort and the price of the fig jam! I only used the dressing for the adult's portion.