Chicken Cordon Bleu

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'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.

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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!

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Great dish!!! Super easy to make. I used different cheeses and it worked out great. I highly recommend

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I rolled in sun dried tomatoes. It was great!

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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.

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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

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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!

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it tasted GREAT! but the cooking time was WAYY off!

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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.

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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!