Chicken Cordon Bleu

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • 1/2 pound Gruyere, grated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
Directions
Watch how to make this recipe

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 274
Very good.   The Gruyere and prosciutto really make it stand out from regular cordon bleu.  I did bake mine for around 45 mins and the last 5 I bumped it up to 375 degrees to get more of a brown top.  Other than that, spot on to the recipe.  Will make again (and again and again).  item not reviewed by moderator and published
This was delicious and although a bit time consuming, easy to make. On cooking time, I baked for about 37 minutes and it still wasn't getting brown, so I turned it to broil for the last two minutes and got some browning, but not all over. It was great and I think tasted "browned" but wish it had gotten more evenly colored. Meat was perfectly cooked. May try 30-35 at 400 degrees next time. item not reviewed by moderator and published
OUT OF THIS WORLD! And kids went nuts for it (5yr old and 19mth old) -- I made it with Rachel Ray's Lemon Spaghetti --- huge hit! item not reviewed by moderator and published
Loved making this! It was so easy and turned out great! item not reviewed by moderator and published
Super easy to make. Unfortunately a lot of the ingredients were missing since I just used most of them up. No thyme. I don't eat ham and I also finished the chicken ham slice so I skipped this ham slice. No Gruyere either so I used a mix of cheddar+mozzarella. Still, I like the end product. Edible and delicious! The seasoning makes all the difference. item not reviewed by moderator and published
I'm trying to make this but one part of the instructions isn't clear, "Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned." What am I supposed to mix in the Eggs? Its not the flour mixture because later it says, "Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs." I'll change star rating when I figure this out. item not reviewed by moderator and published
Decided to make something different for the family, I think the only thing I would have done differently was double the prosciutto and maybe use some sort of aioli sauce to compliment it if not served with a pasta(I like heavier spices and flavors). Cooking time was spot on for me though. item not reviewed by moderator and published
This recipe is just delicious, item not reviewed by moderator and published
I am making this for my wedding reception, so I test drove a couple different hams and cheeses. I ended up choosing Polish ham and baby swiss and it was fantastic! item not reviewed by moderator and published
Excellent! Used thin slices of good quality, smoky ham instead of prosciutto, but otherwise followed the recipe exactly. It was so easy to make, and the final product is moist, flavorful and delicious. This one's a keeper. item not reviewed by moderator and published
Impressed with Technique item not reviewed by moderator and published
Great recipe. I am a 'color' person, so I added some baby spinach to the filling. I didn't have panko so used regular bread crumbs, will make sure I have panko on hand next time, and there will be a next time! I didn't serve with any kind of sauce, my husband wants a sauce :) I thought it was great as is (I served on a bed of arugula tossed in olive oil & lemon). Will look for a nice complimentary sauce. item not reviewed by moderator and published
Tasty and flavorful definetly a family-favorite item not reviewed by moderator and published
i cooked this for my boyfriend's birthday dinner just the other day and it was heaven on a plate. He absolutely loved it and said he would have paid top restaurant rates for it. i bought all ingredients including Gruyere cheese and Prosciutto, but used 2 garlic cloves instead of 1. It did take about 40 minutes to cook, and I served it with Pasta with creamy cheese and mushroom sauce. The presentation was great and I got a lot of compliments for it. No need to pan fry because the melted butter helps make the crust brown. Easy on the salt because the prosciutto and cheese have strong flavors. I am so pleased that I came across this recipe and will definitely make it again! item not reviewed by moderator and published
This was extremely delicious. My husband gave me at least 10 "WOWs". I followed the recipe closely except I doubled the prosciutto. The one thing that I found wrong about this recipe was the cook time. This dish takes quite a bit of time to prepare and double the cook time. I'd say it was in the oven 45-50 minutes not 25. Other than that terrific. I will definitely make again. item not reviewed by moderator and published
Great meal when combined with the brussels sprout hash. The wife and kids loved it. item not reviewed by moderator and published
Wow is this good. I doubled the proscuitto since there were 8 slices in the package. My rolls were on the larger side so it took about 50 minutes. I served them whole, one per person and didnt bother with wrapping them in plastic after rolling them. They turned out great. No need to brown beforehand or to use a sauce because they are great as is. Watch the salt because the proscuitto and gruyere are both salty. It's going in my cookbook - cant give it higher praise. item not reviewed by moderator and published
have made this many times since first seeing Tyler's show. Tonight I used provolone cheese and added parm cheesse into the bread crumbs. My new version of chicken parm! Really good!!! item not reviewed by moderator and published
A lovely version of this classic; the herbed coating made the dish. A keeper. item not reviewed by moderator and published
I have made quite a few of Tyler's recipe's and none disappoint ! This one was scrumptious finger licking good, The only thing I changed was using swiss cheese instead. Other then that I followed everything and my Daughter said it even was better then at the restaurant she works at !! Thanks so much Tyler !!!! item not reviewed by moderator and published
This was amazingly delicious! I made it for my hubby and my mom and we all absolutely loved it. I kept thinking it was weird not to season the chicken, but there were so many wonderful flavors going on in everything else, it didn't need it! I usually stick to the recipe the first time I make something new, and then tweak it to our liking. I wouldn't change a thing about this! Thanks, Tyler!!!! item not reviewed by moderator and published
Wrapping the roulades in plastic wrap was excellent. I chilled them six hours then breaded and browned roulades in olive oil -- as some readers mentioned that was what Tyler did on the TV episode and what was omitted in the recipe. They sat until I was ready to bake --350 for 25-30 min until 165. They would not have browned per the recipe. I sliced the roulades and plated individually atop creamy cheesy pasta and it was an elegant presentation and delicious. Use any proscuitto and more Gruyere cheese. Will add Dijon next time. Made Emeril's wine sauce and the chicken was moist and delicious! I used Publix chicken cutlets bypassing pounding. Allow 1 hour for breading and sauteeing and more time for clean up but a for sure make ahead dinner party. item not reviewed by moderator and published
My husband, kids and I all give this recipe 5 stars! They did take longer - about 35 minutes - to cook the chicken all the way through, but other than that this was excellent! Highly recommended! item not reviewed by moderator and published
Made this for a dinner party upon fist try, which is always a mistake. I couldn't determine the proper cook time based on conflicting info from reviewers and the recipe stated, so I overcooked it it came out super dry. Had I made a sauce, it would have remedied this dryness, I think. I doubled the prosciutto di Parma as some suggested, too. All in all, an expensive dish to go to waste, due to being so dry If you try this, watch your chicken while it's cooking and check the chicken with a thermometer. item not reviewed by moderator and published
Absolutely the best ever. Love Tyler's technique for rolling them up. Genius and no fighting with toothpicks anymore. item not reviewed by moderator and published
OMG were these delicious!!! I made it just as written and they were a huge hit with my family. If you put the butter in the breadcrumbs it will brown nicely in the oven. They cooked in about 30 minutes and they were great. I let them sit overnight in the plastic wrap and they held their shape perfectly when I unwrapped them. I will make them again soon. item not reviewed by moderator and published
Absolutely spectacular! Using prosciutto and gruyere is a must. Adding butter in panco created such a nice crust. Didnt have to brown the rolls at all, the coating got crisp and golden-brown in the oven. The only thing I changed was the cooking time. My rolls were on the larger side and it took about an hour. No big deal - I expected that from the previous reviews, so calculated the time right. Used the wine sauce posted by one of the reviewers (another great addition to the meal!, added some browned shiitake mushrooms. Served with wild rice. Guests were raving about it the whole night! item not reviewed by moderator and published
I think this dish is the perfectcomplement to the cook in your house.just the right taste of tender chicken paired with jucy ham with a nice blend of cheese.{Fantastic} item not reviewed by moderator and published
This recipe is over the top good. The gruyere absolutely makes it. Be aware that the cooking time as others have said is a little off, but it's reasonably close if the chicken is pounded to 1/4 inch thickness. This makes a great low carb dinner paired with steamed vegetables and a caesar salad. item not reviewed by moderator and published
This was delicious, I made creamy polenta to serve with it and it was a hit! item not reviewed by moderator and published
Oh my god - loved this! I didn't have Gruyere on hand so I used a provolone/muenster mix. This was incredible! And I'm surprised how well the plastic held - well, I used wax paper. I made this with chicken flavored rice and corn and it was a hit! item not reviewed by moderator and published
OMG Great recipe, My husband and I both loved it. Will definitely make it again. Great dinner to make for guests also. You can prepare ahead of time and then just bake. I served it with mashed cauliflower with butter and the leftover gruyere cheese. Yummy.. item not reviewed by moderator and published
I've made this a few tjmes and it's the best. The only changes I made after following the recipe exactly the first time are using three slices of prosciutto per roulade instead of 1 and browning the chicken in a skillet with olive oil prior to puttng in the oven. 1 slice of thin prosciutto doesn't add enough flavor and the chicken wont get brown if you just put it in the oven. item not reviewed by moderator and published
I, also, made this for Valentine's Day. It was delicious! The only change was that I used Emeril's classic mornay sauce instead of Tyler's chicken jus and cranberry sauce. It did take a little longer to bake than expected, however that could have been that I didn't pound it thin enough. item not reviewed by moderator and published
Like others, I made this for Valentine's Day dinner and it was great. I found it pretty challenging to make. The key is to actually go as thin as it says. For those who either can't find or don't prefer Gruyere, I used sliced muenster for the 4th breast after running out of of the Gruyere and its mildness and texture make it a great substitute. It took me 3 times as long to actually bake, but partially because I likely did not pound the chicken thin enough. We will definitely be making this again! item not reviewed by moderator and published
OMG! Without a doubt the best recipe I have tried for Chicken Cordon Bleu, I fixed this for my hubby for Valentine's Day and I was by far a huge hit, I will be making this again, I did add extra butter to the Panko for a browner crust. Thanks Tyler item not reviewed by moderator and published
I made this last night for a Valentine's stay-at-home dinner, and my husband absolutely loved it. I think it was his favorite thing I've ever made. I also agree that although Gruyere is difficult to find (and not cheap! it definitely makes the dish. The smokiness combined with the saltiness of the prosciutto was delicious. item not reviewed by moderator and published
Made this tonight for the family, it was absolutely delicious. Would make it again!!!! I used Gruyere cheese and it made the dish. item not reviewed by moderator and published
Tried it today and was glad I did. Very good and didn't change a thing. I agree Gruyere is almost impossible to find here. I used parm and it was great! item not reviewed by moderator and published
I love this chicken cordon bleu recipe. It's my go-to meal when I'm having special guests for dinner. Because gruyere is so expensive and hard to find in this area, I've used swiss cheese, and it still comes out great. I love to serve it with roasted veggies (brussel sprouts, carrots, and/or broccoli, and garlic mashed potatoes. I also make a pan gravy with chicken broth and a little apple cider. Yes, the meal is a bit of work, but the chicken cutlets are rolled up and refrigerated the night before; so all you have to do the next day is coat them and roast them. The meal always gets rave reviews from my guests. item not reviewed by moderator and published
Awesome!!!! EVERYONE asked for my recipe! Love it! The only thing i added was parmesan cheese to the flour : item not reviewed by moderator and published
Soooo good! It's a five star for me. I used both fresh and rosemary and I topped it with a bernaise sauce, roasted red potaoes and roasted brussel sprouts and a glass of coda blanc. item not reviewed by moderator and published
This recipe was marvelous overall, however, I would suggest substituting a different cheese for the inexperienced palette. The gruyere is very potent and not within my taste. The rest is fabulous and definitely a remake. item not reviewed by moderator and published
Luckily for me, I saw a review where someone noted that, on the TV show, the chicken was lightly browned on the stovetop BEFORE baking in the oven. That is key to getting a browned crust and baking only 20 minutes, so I'm noting it again. Also, I let it the rolls rest 5 mins b/f slicing. I added a THIN layer of Dijon & Whole Grain Dijon on the breasts. If anyone is listening up there, a little more quality control in the recipe database would be greatly appreciated. item not reviewed by moderator and published
Made this for my Dad and 2 other guests tonight. I don't eat meat so my review is based on the other's opinions. For me, pounding the chicken took some practice. I would recommend making this for [forgiving!] family before making it for guests so you get the hang of pounding out the breasts. That and rolling it took some patience, skill and effort. I wound up having to cut two of my 3 breasts in half and still using toothpicks due to my inexperience. Other than that, from the reviews I got, this was a huge hit. In 7 months of cooking for my Dad, this is only the second 9.5 out of 10 I have received [and he loves my cooking!]. I did not pan fry. Just followed the recipe exactly. I did add 1 extra tablespoon of butter to the breadcrumbs based on reviews and the chicken browned beautifully. Baked for ~33 minutes at 375, then topped with a bit of mornay sauce. According to my guests, it was tender, juicy and delicious. Will DEFINITElY make this again. Thanks Tyler! item not reviewed by moderator and published
This recipe is delicious, the chicken is moist, and it tastes impeccable. I tweaked it a bit, using rosemary ham and swiss cheese instead, and because my chicken breasts were larger, I had to cook them for 45 minutes at 400. I think 350 is okay for smaller chicken breasts, but when I saw that my chicken was still completely raw after 25 minutes in the oven I knew that I had to kick up the heat! Over all, delicious though. item not reviewed by moderator and published
Followed recipe except the wrapping in plastic wrap and still turned out perfect.... Excellent flavor. item not reviewed by moderator and published
I've made this twice. Once for my family Christmas party and again for New Years Eve, because it was highly demanded. One you have all the ingredients it's fairly easy to make. I used Progresso Italian style panko for flavor. Over all the dish looks fancy, but once you make it a couple of times you'll see there's not much to it. I'll definitely be making this again. I followed this recipe and it fed 6 people. Every got a share, but there was not enough seconds. So, I'd say it would serve 4 people comfortably. item not reviewed by moderator and published
The chicken was moist and I loved the crust. I adjusted the breadcrumbs.I added progresso italian bread crumbs and grated parmesan cheese to the panko breadcrumbs to add more flavor. I also used thin sliced honey ham(my son's favorite. I used different cheeses(gouda and provolone. It was outrageous! item not reviewed by moderator and published
Excellent crust was nice and crispy melted butter in the panko made all the difference in the world this is a keeper item not reviewed by moderator and published
very fun dish to make I think putting them in the refrigerator after rolling the chicken up helped to keep its form. If you want to skip a step I saw purdue chicken that had thin chicken already made. the only thing that I would change would be to lower the temp and cook for a little longer and the bacon brussels sprout hash didn't cook as well as I would have hoped but it was probably a flaw on my part thanks for the recipe will be using again. item not reviewed by moderator and published
delicious! But definitely need to adjust the cooking time. I cooked mine at 275 for 40 min. item not reviewed by moderator and published
I made this recipe for a dinner party and was really happy with the results - the chicken was juicy, flavorful, and just all around delicious! However, I think the prep time on this recipe is off - I consider myself to be pretty experienced in the kitchen, and this definitely took more than 45 minutes start to finish (probably more like an hour or even a little longer - so plan for that in your schedule. item not reviewed by moderator and published
Amazing recipe. Only problem it takes longer to cook than recipe. I would try 400 degrees at 25 - mins. item not reviewed by moderator and published
'Exquisite' was one of the words a dinner guest used to describe this recipe! I made a few modifications: (1 marinated the chicken breasts in buttermilk for about 4 hours, then pat dry before use; (2 pan fry/brown each side of the breasts in butter/olive oil before baking in oven (which took about 35 minutes. Also used a wine sauce from another site to pour over the sliced breasts before serving: Wine sauce: 2 tablespoons butter 1/2 cup dry white wine (I used a pino grigio but wouldn't use it again because it was too sweet -- will try sauvignon blanc next time 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream dash or two of paprika to suit your taste. 1. Melt the butter in a skillet. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 10 minutes. 2. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. item not reviewed by moderator and published
soooooo good! cannot wait to make this again soon! i baked them at 375 for exactly 20 min, and it turned out to be great! very very moist and juicy, great flavor! item not reviewed by moderator and published
Great dish!!! Super easy to make. I used different cheeses and it worked out great. I highly recommend item not reviewed by moderator and published
I rolled in sun dried tomatoes. It was great! item not reviewed by moderator and published
Wow. This came out unbelievably good. I cut the recipe down for two, but otherwise followed the instructions exactly. As another reviewer pointed out, the ingredients list mentions 4 slices of prosciutto but the instructions say to use 2 per serving, which adds up to 8. Didn't bother me since the pack came with 5 slices and I was only making 2 pieces, but if you're making the full recipe, make sure you get enough prosciutto. The breading is awesome. I've never combined butter and garlic with breadcrumbs before coating, but it gave the breadcrumbs a nice golden color and extra flavor. I had pretty large chicken breasts, and I was making them with roasted Brussels sprouts, so I just put the chicken and Brussels sprouts in at the same time and cooked both for 30 minutes. While they were cooking, I made a mornay sauce to go on top. Everything came out perfect, and even my super picky boyfriend liked it. My only criticism is that it's not cheap to make. item not reviewed by moderator and published
The breading around the chicken was awesome! Will use that on other recipes in the future. Loved the swiss flavor oozing out from the middle item not reviewed by moderator and published
this was one of the best things ive ever made and eaten! easy to follow directions, my only issue was the cooking time. it may have just been my oven, but it took almost 45 min to cook, resulting in a late dinner! and the recipe calls for only 4 slices of prosciutto, but the directions say to lay 2 slices per chicken breast. still delicious with only one slice per roll! item not reviewed by moderator and published
it tasted GREAT! but the cooking time was WAYY off! item not reviewed by moderator and published
Made the perfect Valentines meal accompanied by stuffed baked potato and lemon dill asparagus.Tasty and better than any I have had in a restaurant. Cooking time was longer than 25 mins. I would cook next time at 375 instead of 350. item not reviewed by moderator and published
In a word? Tasty! The Gruyere cheese is tasty by itself and the recipe was very straight-forward and easy once I had all of the ingredients in place. I did 2 things different though. (1 I forgot the thyme so I didn't use it. Maybe next thyme? Yeah, bad pun, huh? (2 Also, I bought thin-sliced chicken breasts and I used the recommended 20-25 minutes - it was done as soon as the coating turned golden and I didn't have to let it cook longer like some of the other reviewers posted. Nice and juicy! item not reviewed by moderator and published
I did this for a large dinner party,looked perfect like the picture! and taste awesome. item not reviewed by moderator and published
I like the Gruyere instead of Swiss, nice and mild, also the parma. I put a layer of grated cheese on the whole slice of parma then rolled it up and wrapped the breast around it. Looked like a pinwheel after you cut into the chicken. I put it on top of a well reduced cranberry liquid (from fresh cranberry's, then strained through cheesecloth, lightly sweetened with honey then mixed a tablespoon of the reduction with Hollandaise, A convection oven works best for this as the buttered crumb doesn't need pre-browning. Good one Tyler! item not reviewed by moderator and published
Delicious! I made this for dinner last night. I adjusted the recipe a bit to reduce the fat. I used lite shredded mozzarella rather than gruyere and lo-fat turkey bacon instead of prosciutto. I also tossed the egg yolks and used just the whites. I served it over roasted yams. The panko adds a nice crunch. This was simply yummy and my husband gobbled it up quickly. Definitely a keeper! Thank you ; item not reviewed by moderator and published
Really good! I added a little Cajun seasoning to my Panko, we like a little kick. item not reviewed by moderator and published
Awesome. I agree about not substituting the Panko crumbs or Gruyere. The difference is chef quality to diner quality. Others have mentioned about the browning. The recipe mentions "roulade". Roulades are always browned first. item not reviewed by moderator and published
I though it was a good recipe. I put the chicken in the fridge for 5 to ten minutes while i got the flour, eggs, and bread crumbs ready. It was very easy to make and didn't take all night to do it item not reviewed by moderator and published
Great recipe - the browning before hand is a must. Otherwise, good technique on rolling chicken, it did not fall apart - which normally happens to me. item not reviewed by moderator and published
Decent start to the recipe but the chicken is never done when following the instructions and the panko never browns. I have to partially brown the panko first then cook for much longer,even with single breasts. item not reviewed by moderator and published
Good recipe, but docked one star because of faulty instruction. To get the chicken adequately browned within 25 minutes, the oven temperature should be 400--as it is, for example, in the Cook's Country version. item not reviewed by moderator and published
This came out very good but I just felt like it needed a sauce. I will try it again and make a mornay sauce as others suggested. I put it under the broiler for 5 minutes because it does not come out brown on top if you dont. Overall I would make again just with the sauce.... item not reviewed by moderator and published
This was a fantastic recipe to follow, especially my first time making chicken cordon bleu. My fiance requested it out of nowhere and we all really enjoyed this dish. However, we were not crazy about the Gruyere so next time we are going to try something that we enjoy a little more. Otherwise, GREAT recipe. Thank you! item not reviewed by moderator and published
Chicken Cordon Bleu is one of my grandson's favorite meals, so I was anxious to try this recipe. The 1st time I made it, I substituted swiss cheese as the Gruyere is more expensive. It was good, but the next time I made it, I decided to splurge and went for the Gruyere. The difference was incredible! Definitely worth the extra expense, especially if you are making a "special" dinner! item not reviewed by moderator and published
I made this for a dinner party for six people last night. Doubled the recipe, and made a white sauce with a roux, heavy cream, chicken broth ,salt and pepper and garlic to place on top after the chicken was done. It made 9 huge pieces of chicken. I substitued canadian bacon for the procutto and sprinkled parmesan cheese on top of each piece halfway through the cooking. I let it cook for about 55-60min. It turned out very good and moist. Served Paula's potatoe casserole, green beans and a salad with the meal. I think everyone enjoyed it. Will definitely make it again. item not reviewed by moderator and published
Absolutely amazing! Works great with mozzarella cheese too : item not reviewed by moderator and published
Awesome recipe! A little puttsy, but well worth it. Especially since I have one of the most pickiest 15 year old son, EVER!! And he loved it, asks for it all the time! Thanks Tyler, for making my son actually not complain at dinner! item not reviewed by moderator and published
Excellent! I used Boars Head Tavern Ham. My family LOVED it! Great dinner for company, too! item not reviewed by moderator and published
Very tasty. Especially liked that I didn't have to count toothpicks going in so I knew how many to warn the husband about. This was my first experience with Panko breadcrumbs. They lent a crispness I didn't expect but loved. item not reviewed by moderator and published
Just made this for my husband. LOVED IT!!! First time making cordon bleu. Will definately make again. This is a beautiful dish. Have to make this for a special occasion when the in laws are over or anyone. Try it, you will love it. Thanks again. P.S. Maybe next time I will add a mornay sauce to it. Carol item not reviewed by moderator and published
Wonderful recipe, juice and tasty . loved it!! item not reviewed by moderator and published
It had been a long time since I had had Chicken Cordon Bleu and I am an amateur cook; so, I was very leery of cooking this myself. Let's just say my own Mom, who is a great cook, was asking me to cook it again. It was absolutely great! I do think it was easier to make with slices of Gruyere though than the shredded. My shredded cheese kept falling out as I was rolling the chicken (when I made it a 2nd time). item not reviewed by moderator and published
This is a great recipe! Next time I make it I am going to use swiss cheese instead of the grueyer. I drizzled the butter on top of the chicken before I put it in the oven to help it brown on top. item not reviewed by moderator and published
This recipe was FAR easier to make than I anticipated & a real crowd-pleaser too! Someone commented that it didn't brown, but the taste was still sensational! I think the prosciutto/grueyer combo was what made it really yummy, along with the garlic/thyme in the panko crumbs. Maybe a little broiler action would help to make the meal LOOK more appealing, though I think the flavor combos can't be beat! item not reviewed by moderator and published
This was excellent. Rolling chicken in plastic wrap really helps it hold its shape. Worked much better than I had anticipated, even during cooking. Textures were wonderful-moist inside and crunchy outside. Best chicken cordon bleu I've eaten. We will definitely make this again. item not reviewed by moderator and published
This is literally the best chicken cordon bleu that I have ever made/eaten. My roommates ask me to make it for them at least every month! item not reviewed by moderator and published
This was so easy and delicious!!! I used Ritz crackers instead of the Panko bread crumbs and eliminated the thyme because of previous reviews. This is especially easy if you have guests as you can make ahead of time and refrigerate until you are ready to bake. Definitely will make again item not reviewed by moderator and published
Loved this recipe! Changed a few things, like pepperjack cheese and used italian breadcrumbs ( i had these in the house already) but DELICiOUS! Also good for pesto and mozzarella stuffed chicken. item not reviewed by moderator and published
Family loved this. Didn't have prosciutto,used deli ham, used swiss instead of gruyere. However,even with those substitutions it was very tasty. I have to say though, the chicken did not brown like it should. Next time, will pan fry briefly for that golden crust and then finish off in the oven. All in all it was still very good and my family "ultimately" wants me to make it again very soon. item not reviewed by moderator and published
So so good! I always make this when I have guests...enough for everyone! item not reviewed by moderator and published
This is the best chicken cordon bleu I've ever had. The best things about it are the flavorful breading and the fact that the filling is spiraled throughout the chicken breast. I loved the technique that required no toothpicks. The only changes that we made were that we brushed the chicken breast lightly with Dijon mustard before layering the prosciutto and Gruyere; we also added more grated garlic to the Panko breading. We served it with the au jus from this same episode. It was delicious but almost unnecessary because the chicken is so good on its own. item not reviewed by moderator and published
Good Lord, this was amazing! And easy! I substituted the cheese with Gouda slices, and it worked out very well. DO NOT SUBSTITUTE the Panko crumbs, they bring it to a whole new level. This was definitely ULTIMATE Tyler! SO GOOD! item not reviewed by moderator and published
Wow! This recipe is amazing. I made it the other night for dinner and my husband and I both loved it. I'm going to make it again very soon. Thanks Tyler! item not reviewed by moderator and published
This is my favorite chicken cordon bleu recipe. Tyler Florence is awesome. Tonight I switched it up a little bit. I added Italian seasoning to the flour and replaced the gruyere with mozzarella. I've done this before and it comes out wonderful! item not reviewed by moderator and published
I've had some fairly lackluster Chicken Cordon Bleu's in the past but boy did this change all that. Although the method can be a little tricky, the key is in not pounding the chicken too thin. I've made this a few times now and the first couple of times the thinness of the chicken made things difficult. The instructions of wrapping the chicken up in plastic wrap worked extremely well and I pulled off a beautiful finished product without even touching a toothpick! The prosciutto and gruyere really elevated this dish! Note: I did have to tack on about 10 minutes to the cook time, but otherwise it's gone off without a hitch! item not reviewed by moderator and published
I make this all the time. It's one of our favorites! item not reviewed by moderator and published
This dish was amazing. I made it last night and I loved it however I had some trouble rolling the chicken breasts. Does anyone have any suggestions or tips? item not reviewed by moderator and published
I've tried several recipes for this dish, and Tyler's was absolutely the best, and the easiest to prepare. It really helped watching this episode of Tyler's Ultimate. item not reviewed by moderator and published
Means ...season the eggs w/ salt pepper, and other seasoning (if you wish) like the flour is seasoned and the breadcrumbs are seasoned. item not reviewed by moderator and published
Salt and pepper.  Although I never put salt in eggs.  I used pepper and a little garlic powder. <div><br /></div> item not reviewed by moderator and published
make a sauce with (1)1/4Cup melted butter,1/4 cup of flour, (2)add your favorite spices,ie, cumin, basil, dry mustard, salt, pepper. (3)add 1 cup of cream and pour over baked chicken item not reviewed by moderator and published

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Valentine's Day