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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 31-40 of 146

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  • on January 10, 2008

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    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.

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  • on January 10, 2008

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    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!!

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  • on December 12, 2007

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    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.

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  • on November 14, 2007

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    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!

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  • on November 07, 2007

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    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!!

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  • on September 10, 2007

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    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.

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  • on August 24, 2007

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    Easy, Easy, Easy but it is like you spent all day making it and it taste great. Perfect for parties of just dinner.

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  • on August 21, 2007

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    Excellent and easy recipe for a wonderful dish. Thank you Tyler

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  • on August 05, 2007

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    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.

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  • on July 26, 2007

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    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.

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