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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 51-60 of 146

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  • on March 25, 2007

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    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?

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  • on March 13, 2007

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    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!

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  • on March 02, 2007

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    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.

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  • on February 15, 2007

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    Very easy to make. The family loved it!

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  • on January 28, 2007

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    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.

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  • on January 20, 2007

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    This recipe was easy to follow and tasted delicious!

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  • on January 19, 2007

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    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.

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  • on January 07, 2007

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    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.

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  • on January 04, 2007

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    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.

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  • on January 03, 2007

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    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!

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