Chicken Cordon Bleu

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 4 double chicken breasts (about 7-ounces each), skinless and boneless
  • Kosher salt and freshly ground black pepper
  • 8 thin slices deli ham
  • 16 thin slices Gruyere or Swiss cheese
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup flour
  • 1 cup panko bread crumbs
  • 1 teaspoon olive oil
  • 2 eggs
  • 2 teaspoons water
Directions

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.4 145
I loved this recipe. It was simple, my boyfriend loved it which is a rare occasion. i just fried them quickly, drained the excess oil off the chicken on a paper towel and finished it in the oven. It turned out awesome! item not reviewed by moderator and published
I highly do not recommend baking these for the first step. The bottoms get soggy when cooking in the oven, so I actually followed the recipe and baked them, and than finished them in oil. Turned out better, but not a keeper recipe. item not reviewed by moderator and published
This recipe is outstanding! I have tried it with regular boneless skinless chicken breast and thin cut. I prefer the thin cut (the meat to cheese ratio is much more appealing. I think the cheese is the star in the dish and this can be served with or without the sauce. Great both ways! As for the cooking time, everyone's ovens are set differently. Once you are familair with your oven cooking time, you can adjust this recipe accordingly. item not reviewed by moderator and published
Really good and really easy. I had to bake the chicken for a little longer, and I made a really simple wine and lemon sauce to pour over it, but was really impressed with how easy it all came together. And my husband was actually worried I had slaved over the stove for hours making it when really it's one of the easiest dishes I have ever made! item not reviewed by moderator and published
I really enjoyed this dish and it wasn't all that hard to make. The only thing I changed was the cooking time. I moved it up to 30 minutes and then the last 2 put it under the broiler to brown the crush. Tasty recipe that's going in the file..... Thanks again for the great food Tyler! item not reviewed by moderator and published
We used fresh Lemon Thyme and cooked about 40 minutes. The kids said this recipe is a keeper! item not reviewed by moderator and published
The only small flaw is that I did have to eventually broil it at a higher temperature to try to get the breadcrumbs to brown. In the end though, it tasted great. item not reviewed by moderator and published
The taste for this recipe was relatively bland, quite possibly in large part because there is no guidance for how much salt and pepper to add to the flour and breadcrumbs. The dish might have been improved if the chicken breasts, after pounded flat, were seasoned with salt and pepper instead of only having the flour/salt/pepper mixture applied to the outside of the roll. As a previous reviewer mentioned, the thyme in the coating was too strong - reducing it to half the recommended amount might have been better. I suspect there's huge variability in ovens, but, as mentioned by other reviewers, this dish took much longer than the purported 20 minutes to bake. I was using a 3 month old GE Profile electric oven which has turned out great stuff before, but this time around after 25 minutes I cut a roll open and the bottom was almost completely raw! I had to flip over all the rolls and bake them for another 15 minutes before it even appeared done. Even after all that baking, the coating was just a pale yellow, not very attractive. I turned on the broiler for a couple of minutes to toast the crumb coating a bit, which helped, but in the end it looked nothing like the "traditional" chicken cordon bleu where the whole piece is a golden brown. I was embarrassed when serving this on Mother's Day and would not make this again. item not reviewed by moderator and published
Hi, I This recipe is great, but I like using crushed ritz crackers instead of the panko bread crumbs. The crackers add to the flavor making it out of this world. Dip the chicken in butter or butter substitute then into the crushed crackers. (no flour) I stuff the chicken with ham, swiss or any cheese you like, and seeded chopped tomatoes. You have to cook them for 45 mins. to 1 hour and some of the cheese does ooze out, but enough stays in them and you just spoon the cheese over them if it comes out. Drizzle the top with butter before cooking. Delish item not reviewed by moderator and published
I would consider myself a seasoned cook and there is no way anyone could prepare this dish in 5 minutes! It's in the oven now...hoping to up the rating if it comes out well. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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! item not reviewed by moderator and published
My entire family loved this when I made it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made it for my parents anniversary and my dad was practically licking the plate. I'd recommend it to anyone. item not reviewed by moderator and published
I've made my own simple Cordon Bleu recipies before, but this one was simple & delicious. My husband said it was the best Cordon Bleu I've made (I put a dollop of cream cheese in the middle). This will be the recipe I use now! item not reviewed by moderator and published
I love this recipe. The oil mixed in with the breadcrumbs really keeps it moist and makes it pop visually. I use mozzarella cheese because my family doesn't like swiss. You could call it the Italian version. You could really use any kind of cheese that melts well. item not reviewed by moderator and published
This was my 1st time making chicken cordon bleu, and let me say that I loved this recipe...It was great and easy to make, I love too cook and I never made it this because I thought it was hard to make, but I was wrong..The one thing that stood out the most to me was the thyem spices, I have never used it and now I love it.... item not reviewed by moderator and published
Great recipe! I had a bit of a problem with rolling and sealing the chicken so I ended up using toothpicks - be sure to warn diners. I also had to cook longer but it was well worth it. I cooked a side dish of baked asparagus and red peppers that complemented the chicken. item not reviewed by moderator and published
I used pre-made breadcrumbs, but the same basic recipe and it was a hit! My boyfriend said this was one of his favorite meals that I've made! It was great!!! item not reviewed by moderator and published
This was THE BEST chicken cordon bleu! My husband & I absolutely loved it! I used Swiss cheese because I've never had the gueyere before. Quite tasty! It was a little more time consuming putting it together at first, but now that I've made it several times I've got it down pat! It's well worth the time though! Delish! item not reviewed by moderator and published
I am by no means a culinary newbie... when I read the reciepe and saw cooking time was only twenty minutes I had a gut feeling that would be too short. I baked the chicken for twenty minutes at 350F as indicated and it was mostly raw. I still have them in the oven so I can't determine total cooking time but I think it will end up being double. item not reviewed by moderator and published
This is so great, everyone loves it. Just a tip if you have the time, before breading the chicken rolls, I wrap them really tight with plastic wrap and freeze or refrigerate until really cold, and they stay together without the hassle of toothpicks. Adds to the prep time for sure but makes for a better presentation at the end. item not reviewed by moderator and published
this dish was absolutely wonderful! It was the first time I had ever tried to make cordon blue and it came out like I had been making it my whole life. I will defiantly be making this again soon! item not reviewed by moderator and published
This turned our really well. I love the Panko. I used proschutto (sp?) rather than ham and Gruyrere. In my world this took 30+ minutes to prepare:) and I had the help of my 11 yr. old daughter. Still, it turned out great. Will make this dish again for sure. item not reviewed by moderator and published
good recipe much like the many others out there, tyler makes a good rendition of age old recipe with good ingredients. I have yet to have one of his recipes be a "blind tale" where a celebrity chef scribbles something down and doesn't care if it works or not. item not reviewed by moderator and published
Tyler's recipe is successful once again. This was the first time I ever made Chicken Cordon Bleu and it came out awesome.I made a wine sauce with it and it was a hit in my house. I love Tyler's recipes. Thanks!! item not reviewed by moderator and published
I followed this recipe to the letter and found that the chicken took longer than initially stated it would to cook all the way through. It was very bland as well. If I were to try this again I would definitely suggest not using deli ham but instead some country ham or something with a bit more body to it. I also used Swiss Cheese, maybe it would have been better with Gruyere. item not reviewed by moderator and published
I'm really getting frustrated with some of these recipes. Namely, they do not provide enough information! It would be great if Food Network could provide a Video of each of these menu preparations. First, ....5 minutes prep time...R U Kidding me ???? Took twenty minutes just to get the Chicken Breasts pounded out....and still could not get them done to 1/4". After the first brast, I butterflied it and that helped, but still couldn't get them that thin (maybe just the Perdue Brand. Tuck the Sides ????? It was hard enough to get them to roll. Next....Cooking time! 20 minutes ??? Not even close....took 1-1/2 hours at 350 to get them done! Yes, they tasted great, but these recipes really need work! item not reviewed by moderator and published
This was such a hit. Substituted Havarti for swiss and turkey deli for ham. Then I made some with cooked bacon instead of turkey. Very tasty. The havarti is a mild creamy cheese and melted beautifully.Served atop of wild brown rice!! item not reviewed by moderator and published
Excellent and well received by my guests. I served it with a rich Mornay sauce made with the same Gruyere cheese as in the recipe. BUT, I could sure use the rollup lesson. Not one serving sealed. Didn't seem to matter much though. item not reviewed by moderator and published
Easy, Easy, Easy but it is like you spent all day making it and it taste great. Perfect for parties of just dinner. item not reviewed by moderator and published
Excellent and easy recipe for a wonderful dish. Thank you Tyler item not reviewed by moderator and published
I think this was great. I would definetly recommend. I like to brown the chicken first in a pan and then transfer for 10 minutes and it works great to brown the coating. item not reviewed by moderator and published
This recipe took way more than 5 min. to prepare. I think it would be best to butterfly the chicken breasts first in half and then pound them. Bread crumbs never got brown, despite cooking for 40 min. However, everyone thought they tasted excellent and asked me to make it again. item not reviewed by moderator and published
This recipe does taste very good but I've made it twice and each time I need to cook it for an additional ten minutes... Also even after 10 extra minutes the bread crumbs are still not toasted. item not reviewed by moderator and published
I have made this three times now and it has been a hit every time. item not reviewed by moderator and published
Quick, easy and delicious. item not reviewed by moderator and published
Very good. Alway had to cook it about 15-20 minutes longer than it says, but still an excellent dinner! item not reviewed by moderator and published
excellent, will use time and again item not reviewed by moderator and published
This was FANTASTIC! All that I served this dish too loved it. I asked them to rate it on a 1-10 scale, and the lowest rate it recieved was a 9! This was a simple dish to prepare and all that tried it fell passionately in love with it!!! item not reviewed by moderator and published
Was awesome! Had great flavor!! Kinda over stuffed but was still good all lthe same. item not reviewed by moderator and published
I only used 1 slice of cheese per chicken breast and felt like it overwhelmed the dish. In the future, I?ll only use half a slice. I used 2 slices of ham, but think 3 would have been better. It needed to bake 30-35 minutes because the chicken was still raw at 20. item not reviewed by moderator and published
this is easy to do and tastes really good. item not reviewed by moderator and published
Great!! A little hard to serve in the pinwheel style so i just serve whole. item not reviewed by moderator and published
Okay, i need tutoring in the flattening process - but these are wonderful. The use of gruyere was a plus. Anyone have a saucing suggestion to accompany this? item not reviewed by moderator and published
Incredible! Everyone loved it. I will be making this on a monthly basis. Every recipe of Tyler's that I have tried has turned out perfect! item not reviewed by moderator and published
This is a declicious and versatile recipe. The rolls can be left whole and served with Hollandaise and steamed asparagus for an elegant meal or cut into pinwheels and served with honey mustard dipping sauce for a more casual affair. My husband and I have grown quite fond of eating these with honey mustard. You should try it- it's surprisingly good. My husband has requested this as the first meal I make for him when he returns from his deployment. And definitely try to use the Panko as it makes for a great crunchy crust. item not reviewed by moderator and published
Very easy to make. The family loved it! item not reviewed by moderator and published
The reviews are true - this is delicious, juicy & flavorful! The oil in the breadcrumbs didn't really help the crust brown (maybe I didn't use enough), so I popped them under the broiler at the end for color. One helpful tip is to pound the sides of the chicken a little thinner than the rest so they tuck under easier. item not reviewed by moderator and published
This recipe was easy to follow and tasted delicious! item not reviewed by moderator and published
I used chicken breast halves instead of whole since that is what I had in the freezer. Instead of rolling the chicken I just folded it over and used toothpicks to secure it. I overstuffed them and the cheese and ham were sticking out of the edges. But it still turned out pretty tasty! The panko makes a huge difference, it is so yummy! I use it in place of bread crumbs often. I would make it again but next time shred the cheese instead. item not reviewed by moderator and published
I made this recipe almost exactly as written (used sliced provolone and Italian dried herb seasoning instead of gruyere and fresh thyme) and it is delicious. My only complaint is that it is pale when done in the oven. I'm sure the crumbs would brown up nicely if I did it on the stove but that takes time and gets splattery so I'll keep doing it Tyler's way and just run it under the broiler for a few seconds to make it a bit more attractive. item not reviewed by moderator and published
It takes a little work, but the finished product tastes great. I went with some grueyer the first time I made it, and provalone another time. the only drawback is the butcher's twine under the breadcrumbs. It's a bit hard to find. item not reviewed by moderator and published
This recipe was delicious and quite easy to make. It did take some time though to make. I used 3 toothpicks per chicken to help keep it rolled up and it worked really well. I only made 2 chicken breasts and it took longer than 20 minutes to cook in the oven, so be prepared for at least 30 minutes in the oven or more. I will definantly make this again. It was fantastic! item not reviewed by moderator and published
Great recipe. Prepared exactly as written to rave reviews. Thank you! item not reviewed by moderator and published
This was allot easier than I thought, looked great on the plate and tasted terrific. item not reviewed by moderator and published
I made this recipe for my family, they devoured the chicken cordon bleu. A must for all chicken lovers. item not reviewed by moderator and published
I made this recently using proscuitto in place of the ham. Came out very nice. item not reviewed by moderator and published
I had made this before, but could not recall the recipe. I found this one, it was easy and best of all it was better than the one I had made before. item not reviewed by moderator and published
Thanks for makin' it sooo easy! item not reviewed by moderator and published
My dad calls this the land a man meal because it is good. Very meaty and hearty, I usually only make this dish on special occasions because it is a messy dish. It is worth the mess, delish! item not reviewed by moderator and published
beautiful presentation and taste great as well. very easy item not reviewed by moderator and published
add enough salt on chicken make sure to add enough ham and cheese item not reviewed by moderator and published
I had kind of a hard time getting the chicken thin enough and then an even harder time rolling it (I ended up using 2 toothpicks in each roll). I was thinking this dinner was going to be a disaster, but it ended up being delicious. So, use toothpicks and don't worry about getting the rolls perfect, and you'll be fine. item not reviewed by moderator and published
This recipe was relatively easy to make and was a hit with my family. I will be making this winner of a recipe again! item not reviewed by moderator and published
Fixed this for my dad and his dear wife for their first dinner in my home. They now think I'm an amazing cook. Super-easy, but a little more than 5 minutes to prepare! Tricky part for me is always getting the chicken breasts pounded thin enough, without holes. Flavors and texture were delicious, and my husband enjoyed leftovers for lunches two more times that week, as the 4 chicken breasts made huge servings. Oil mixed with panko crumbs definitely makes the difference in browning. I needed a bit more time to cook completely, but that was also likely due to cooking potatoes in the oven at the same time. Definite keeper! item not reviewed by moderator and published
I love this one!! All 3 of my kids and my husband loved this! My 9 year old ate 2nd's and 3rd's. I served it with hollandaise sauce and prepared it as the recipe called for, and it was perfect. item not reviewed by moderator and published
this recipe is AMAZINGGGGG!!! You have to try it. I didnt use fresh thyme or panko bread crumbs - I used dried thyme (all I had) and Plain bread crumbs and it came out amazing!!!! I also wasn't able to get a pinwheel affect, so it was more like STUFFED chicken cordon bleu but it was still amazing. I used toothpicks to hold the chicken together, even when I rolled it in the mixtures. Just remember to take them out before you serve. I also topped it off w/ a homemade hollindaise sauce (in the blender) and it was PERFECt b/c mine was little more lemony so it complimented the chicken perfectly. This recipe was AMAZING, everyone should try it. (also i did have to cook my chicken an extra 6-10 mins but I think that was because of my oven. Just cut a slit into the chicken to make sure its cooked through) item not reviewed by moderator and published
This was a great recipe... good and solid. It leaves some space for modifications. For example, I used a little brie cheese and a little bleu cheese instead of the swiss. I also marinated the chicken (after flattening) in a herb vinaigrette for 2 hours. Then after the chicken was done I put a few slices of sweet ripe tomato on the top with a little salt and pepper. Very Good! item not reviewed by moderator and published
My grocery didn't have panko--so I used italian style bread crumbs and they came out quite nicely. Also good the next day as leftovers !! Would do this again--this version is very quick and easy--- item not reviewed by moderator and published
other than trying to hold the chicken all together while rolling it in the bread crumbs---it was delicious! item not reviewed by moderator and published
good recipe...boyfriend loved it...not my favorite. somewhat difficult but still not time consuming item not reviewed by moderator and published
This is a AWESOME recipe. item not reviewed by moderator and published
I loved this recipe. After eating chicken cordon bleu at a local bed & breakfast, I searched to find a recipe that resembled it. This came very close. The only trouble I had was pounding the chicken thin enough to get it roll tight. Next time, I'll try toothpicks to hold it together. item not reviewed by moderator and published
Very good but what I did was copped my ham and grated the cheese and mixed togather to make the rolling easier and then it's easier to eat when you cut into them item not reviewed by moderator and published
Needed to salt the chicken before rolling them. Also need to use a sharper swiss. Took about 30 minutes in the oven item not reviewed by moderator and published
Very tasty! I especially liked the panko breadcrumb mixture- it gives it a sweeter flavor. I did find it somewhat difficult to roll the chicken, maybe i didnt make them flat enough, but use a tooth pick to keep them in plce while they cook. item not reviewed by moderator and published
This recipe was missing something flavor wise. My husband loves Chicken Cordon Bleu, but felt like it was missing something. I liked the panko crumbs and will use them in other recipes. item not reviewed by moderator and published
Easy to make (for a first-timer), and quite tasty. Mine took an additional 15 minutes to cook than what the recipe stated, though. item not reviewed by moderator and published
This was easy and delicious. I served it for company and everyone raved about it! It was also nice that I could get it all ready to go into the oven before my guests arrived so I didn't need to spend time cooking and could spend more time visiting! item not reviewed by moderator and published
This was the easiest of the recipes listed for Chicken Cordon Bleu and wonderful! It had a lot of flavor and cooked through quickly while staying moist. I recommend using prosciutto instead of the ham, though. item not reviewed by moderator and published
I thought of using dried thyme instead of fresh but I am glad I used the fresh thyme. It gave the bread crumbs a great flavor. I used crushed cornflakes instead of panko bread crumbs. Great recipe! item not reviewed by moderator and published
Very good recipe, suprisingly easy. item not reviewed by moderator and published
THANKS TYLER!!!!! FIRST TIME I'VE MADE STUFFED BREASTS THAT DIDN'T OOZE OUT ALL OVER. ABSOLUTELY DELICIOUS. HOWEVER, I THINK THE TEMP IS INCORRECT---THERE'S NO WAY THEY WILL BROWN @ 350 SO I BAKED THEM @ 350 FOR 20 MINS. THEN 15 @ 450. I DRIZZLED THE EVOO OVER THE TOP INSTEAD OF MIXING WITH THE PANKO JUST BEFORE PUTTING IN OVEN,& ALSO SPRINKLED WITH GARLIC POWDER. BROWNED, FLAVORFUL, & COOKED PERFECTLY! KEEPER!! item not reviewed by moderator and published
Easy, tasty & a great presentation. Not even substituting low-fat Jarlsburg & smoked turkey ham couldn't hold back the lovely flavors of this dish. My husband thanks you, Tyler! item not reviewed by moderator and published
I made this for dinner today and did not like it. I used regular breadcrumbs so I don't know if that was the problem, although i doubt it. Will not be making again. :( But, I still love you Tyler! item not reviewed by moderator and published
I never rate recipes badly, so I am being generous by giving this one 3 stars. It was extremely difficult to pound the chicken out thin and rolling it was virtually impossible. I never could get it flat enough and it wasn't very good onced it was done. I would not recommend making this recipe to anyone. item not reviewed by moderator and published
I always had trouble keeping the stuffing inside the chicken roll. This recipe solved that. And the bread crumbs brown really well with the oil. This is an easy recipe and is a pretty dish! item not reviewed by moderator and published
i loved this recipe.it came out perfect. my boyfriend and kids weren't to crazy about it though. item not reviewed by moderator and published
I did not like this recipe at all. The chicken and breading were very bland (I added extra seasoning as well). Even though I added oil to the bread crumbs, the breading didn't brown while baking. I fried them in olive oil after baking to brown. Doing so made it (at least) edible. Definately won't make this one ever again. I'll try the Emeril recipe. item not reviewed by moderator and published
I cooked this meal for my boyfriend and his brother. They both loved it! Including me. I'd definatley make it again. item not reviewed by moderator and published
Although it was my first time baking chicken... and we didn't have a lot of the ingredients, spice wise, I substituted All-Spice and garlic salt and it came out tasting great! I had a lot of trouble pounding out the chicken, but even still the recipe worked with having a tight "pocket" for the ham and cheese. item not reviewed by moderator and published
this was the best chicken cordon bleu recipe i have ever tasted item not reviewed by moderator and published
One of my favorite dishes. Very elegant & very simple to make. My 2 favorite "vehicle' meats for cordon bleu: cx & veal. My 2 favorite filling/stuffing meats are: a good ham OR prosciutto. Cheeses: A good swiss OR Gruyere; But, have U ever tried it cream cheese seasoned w/garlic, onions & chives OR basil (exceptional!); other good cheeses to try: brie, camembert, OR fontina for starters. A whole spin on cordon bleu - esp good using veal; try it with mascarpone cheese (mix with a little butter &/OR cream cheese; lightly season with garlic, onions, chives/tarragon); prosciutto, & a ricotto-spinach stuffing (seasoned). I call it 'Cordon Bleu Florentine - Italian Style!' (delicious!) item not reviewed by moderator and published
This recipe is great. If you have the cheese at room temperature its easier to roll. Don't forget, don't overbake this because you can dry it out - ham tends to look red, which has nothing to do with the doneness of the chicken. I tried a bit of hollandaise - I think a white sauce with a tad of nutmeg would be better. item not reviewed by moderator and published

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