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Chicken Cordon Bleu Recipe

Chicken Cordon Bleu

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (246)

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Average Rating:

Total Reviews: 246

Showing 91-100 of 246

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  • on September 12, 2010

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    I never thought I would "enjoy" making a dish that seemed so complicated...stuffing chicken and rolling it in plastic wrap and then breading it but it was all worth it! It was better than any store bought Cordon Bleu...fresh and so tasty. This one really impressed the family.

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  • on September 11, 2010

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    I have watched and made cordon Bleu!!!! Instead of using fansty cheese well you can but if you are like me and like to cut down prices with your own creations use swiss chees! Oh heres a tip many famous chefs use it big boneless chicken brest tend to be big to take plastic wrap or a plasic bag and put the chicken in it...than take either a rolling pin or a frying pan/ skillet and smack it..it makes the chicken big and thinner! helping you cook it just right! and plus let you anger out by smacking a dead chicken breast!

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  • on August 29, 2010

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    It was ok but next time i'll use breadcrumbs and honey ham. I think it needs something?

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  • on August 22, 2010

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    I was amazed how simple this was. I expected an afternoon of frustration, but the plastic wrap method totally removes that possibility! Taking a cue from one reviewer, I browned the coated rolls stove-top before putting them in the oven. They were then cooked perfectly---juicy, cheese melted---after 25 minutes. And sinfully delicious. As someone else said, after rolling and refrigerating (I kept it in the fridge for about 6 hours, it's only about 10 minutes from unwrapping to the oven. One thing I question, though, is the large amount of cheese...I couldn't fit it all on my chicken breasts.

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  • on August 22, 2010

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    First time for me to make this and used swiss cheese. Next time I will try a moister cheese though. This recipe gave me alot of great ideas for next time. I really had fun making it

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  • on August 21, 2010

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    The recipe was easy to follow. I exchanged the cheese and used swiss. I had to keep it in the oven a bit longer but came out browned and crispy! The recipe is a keeper!

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  • on August 20, 2010

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    I love to cook and Tyler is my "go to" chef when I am looking for an ultimate recipe...this chicken cordon bleu was amazing! It was tender, juicy, flavorful and looked so great on the plate. Thanks again Tyler for an awesome recipe!

    I ended up searing the meat on the stove top for 3 minutes per side BEFORE putting in the oven to get a nice brown coating on all sides. Also used fontina cheese instead of gruyere.

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  • on August 18, 2010

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    I ended up baking it for 40 minutes and then broiled it to brown it. It was really great. I would make it, again.

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  • on August 17, 2010

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    made me look like a pro chef. thank you was a great dish and will become a staple

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  • on August 17, 2010

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    All the coating fell off when I sliced it, what did I do wrong. It was easy to make and the taste was great. I would like make it again for company dinner but would like for it to look as good as it tastes. Please help

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