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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 21-30 of 146

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  • on October 13, 2008

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    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!

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  • on October 06, 2008

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    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.

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  • on September 08, 2008

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    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....

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  • on August 27, 2008

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    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.

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  • on July 10, 2008

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    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!!!

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  • on June 24, 2008

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    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!

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  • on May 28, 2008

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    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.

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  • on May 14, 2008

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    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.

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  • on February 17, 2008

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    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!

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  • on January 12, 2008

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    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.

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