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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu

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Average Rating:

Total Reviews: 246

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  • on May 04, 2013

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    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.

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  • on March 21, 2013

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    This was delicious, I made creamy polenta to serve with it and it was a hit!

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  • on March 12, 2013

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    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!

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  • on March 10, 2013

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    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..

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  • on February 24, 2013

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    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.

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  • on February 22, 2013

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    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.

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  • on February 18, 2013

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    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!

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  • on February 16, 2013

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    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

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  • on February 15, 2013

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    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.

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  • on February 13, 2013

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    Made this tonight for the family, it was absolutely delicious. Would make it again!!!! I used Gruyere cheese and it made the dish.

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