Chicken Cordon Bleu
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- Recipe categories: Meat, Ham, Cheese, Gruyere, Swiss Cheese, Poultry, Chicken,
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Average Rating:
Total Reviews: 146
Showing 81-90 of 146
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By denisedavis_4411461
Devils Lake, ND
on March 11, 2006
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Very good but what I did was copped my ham and grated the cheese and mixed togather to make the rolling easier and then it's easier to eat when you cut into them
By sbaileyethman_2...
Decatur, GA
on February 27, 2006
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Needed to salt the chicken before rolling them. Also need to use a sharper swiss. Took about 30 minutes in the oven
By dakotadayzie_50...
Riverside, CA
on February 27, 2006
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Very tasty! I especially liked the panko breadcrumb mixture- it gives it a sweeter flavor. I did find it somewhat difficult to roll the chicken, maybe i didnt make them flat enough, but use a tooth pick to keep them in plce while they cook.
By Jeanmpt
NC
on February 26, 2006
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This recipe was missing something flavor wise. My husband loves Chicken Cordon Bleu, but felt like it was missing something. I liked the panko crumbs and will use them in other recipes.
By Kristina K
Durham, NC
on February 18, 2006
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Easy to make (for a first-timer, and quite tasty. Mine took an additional 15 minutes to cook than what the recipe stated, though.
By chacha1_3723429
Lynnfield, MA
on February 17, 2006
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This was easy and delicious. I served it for company and everyone raved about it! It was also nice that I could get it all ready to go into the oven before my guests arrived so I didn't need to spend time cooking and could spend more time visiting!
By versweet_4342944
Suffolk, VA
on February 07, 2006
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This was the easiest of the recipes listed for Chicken Cordon Bleu and wonderful! It had a lot of flavor and cooked through quickly while staying moist. I recommend using prosciutto instead of the ham, though.
By noelleyg_4809192
Woodbine, NJ
on February 03, 2006
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I thought of using dried thyme instead of fresh but I am glad I used the fresh thyme. It gave the bread crumbs a great flavor. I used crushed cornflakes instead of panko bread crumbs. Great recipe!
By urth_angl1981_3...
Carlsbad, CA
on February 02, 2006
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Very good recipe, suprisingly easy.
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on January 31, 2006
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THANKS TYLER!!!!! FIRST TIME I'VE MADE STUFFED BREASTS THAT DIDN'T OOZE OUT ALL OVER. ABSOLUTELY DELICIOUS. HOWEVER, I THINK THE TEMP IS INCORRECT---THERE'S NO WAY THEY WILL BROWN @ 350 SO I BAKED THEM @ 350 FOR 20 MINS. THEN 15 @ 450. I DRIZZLED THE EVOO OVER THE TOP INSTEAD OF MIXING WITH THE PANKO JUST BEFORE PUTTING IN OVEN,& ALSO SPRINKLED WITH GARLIC POWDER. BROWNED, FLAVORFUL, & COOKED PERFECTLY! KEEPER!!