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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 71-80 of 146

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  • on August 22, 2006

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    This recipe was relatively easy to make and was a hit with my family. I will be making this winner of a recipe again!

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  • on August 17, 2006

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    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!

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  • on July 12, 2006

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    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.

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  • on July 06, 2006

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    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

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  • on June 25, 2006

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    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!

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  • on June 17, 2006

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    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---

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  • on June 13, 2006

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    other than trying to hold the chicken all together while rolling it in the bread crumbs---it was delicious!

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  • on April 22, 2006

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    good recipe...boyfriend loved it...not my favorite. somewhat difficult but still not time consuming

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  • on March 30, 2006

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    This is a AWESOME recipe.

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  • on March 15, 2006

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    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.

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