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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 101-110 of 146

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  • on September 06, 2005

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    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.

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  • on August 14, 2005

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    The panko bread crumbs add more eye appeal, and you can season it as you like. The roulade also makes it more attractive. I used prosciutto, but otherwise followed the recipe as is. Baking chicken, though, does leave you with dry, not juicy, chicken.

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  • on August 02, 2005

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    Great recipe to entertain with.
    Very easy. I made 12 of them the evening before, put them in the oven.
    Served with a marinara sauce.
    Guests loved them.

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  • on May 01, 2005

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    very good, but should be accompanied by a hollindase type sauce

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  • on April 24, 2005

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    This is absolutely delicious! You can't go wrong serving this dish to impress. Although the prep time is way more than 5 minutes (pounding chicken took me 15 to 20 minutes, this dish is still relatively easy and the results are knockout. I too cut the portion of cheese in half. The thyme truly is the secret to this recipe -- use fresh as the flavor was perfect. I served this with a corn casserole recipe from this site and steamed broccoli w/ hollandaise sauce (which was good on top of chicken too. Highly recommend!!

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  • on April 09, 2005

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    This recipe initally looked difficult, but was actually very easy to follow. The Chicken cooked up nice and crispy and was so flavorful....yummy! The left overs, yes I doubled the batch, re-heated like a dream, I just added a bit more swiss cheese to the top. Once again .....Yummy!
    Thank you Food Network

    Robin Douglas

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  • on March 31, 2005

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    The first time I've ever made chicken cordon bleu. It was easy and yummy!!

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  • on March 20, 2005

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    I made this for a couple of co-workers and they flipped over it. Its just as good as my own recipe!!!! Many many kudos!!!!!

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  • on March 20, 2005

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    Excellent - I was surprised at how great it came out. It was only one of 4 or 5 times that I've cooked for my wife and I was open to criticism for improvement. None was needed :. The taste was superb, the chicken was moist (w/ no pink spots & the preparation was relatively simple. I cut the chicken breasts laterally, pounded them w/ the mallet to get the thickness, and used deli swiss and ham (asked for the best. Delicious.

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  • on March 14, 2005

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    This is very good. But you need to make sure you don't put too much flour on the chicken otherwise the crumb mixture falls off and is rather gross. Knock off the excess so there is just a dusting and it will be great.

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