Chicken Cordon Bleu

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used ham instead of prosciutto, and corn flakes crumbs instead of panko bread crumbs, and the result was fantastic!! My family is asking me to cook this dish more often!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this chicken cordon bleu was excellent! I used swiss cheese instead of gruyere-that's just a personal preference. I loved how the chicken stayed together without needing toothpicks. Did take longer to cook than estimated-but still a fabulous dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm from Cincinnati, OH - Home of the "Maisonnette" Restaurant. The only restaurant to ever receive 5 stars for 25 years consecutively. I'm very familiar with French food. This was not the true classic Chicken Cordon Bleu. The Proscuitto de Parma was entirely too salty for this dish. Just regular "proscuitto" would have been better. The Gruyere was good. The Panko crumbs made the dish entirely "too bready". It should have been slightly seared in cast iron prior to going in the oven. The sauce was very good but not a Cordon Bleu sauce. It should have had some cheese. I love Tyler but his recipes are either a hit or miss. Nothing ever in-between. This was a huge miss. Extremely disappointed in this one.

Tyler, If you want a good Cordon Bleu recipe, send me an email as my recipe has always been a hit with guests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my partner and I. I had a hard time rolling them since I did not have plastic wrap but I just folded it in half, still the same idea. Great recipe and the panko bread crumbs give it a great texture. Instead of thyme I used basil. I served with canned chicken gravy that I jazzed up with parsely, melted gruyere and pan drippings from my brussel sprouts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted dried thyme for fresh...a bit too strong. Also, I found a longer cooking time was necessary, but once I did...it was terrific. I LOVE the roll + ref. to avoid toothpicks. This is an easy chicken recipe..and who doesn't need a new way to make chicken!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very nice chicken cordon bleu recipe. I appreciated some of the excellent tips such as how to pound the chicken, roll it and chill to keep it rolled. In the past, my chicken cordon blue falls apart and the cheese melted out. A couple of challenges were that it took longer to cook which made it so the other dish on the episode I made (brussell sprout hash sat and got overdone and mushy. I also made the reduction sauce with the chicken stock. It wasn't hard but it took a lot of ingredients and time. I actually think a thicker sauce with the same base might have been better. My sauce was too thin, watery and didn't add to the dish. The panko bread crumbs made a light crust and it might have been better with a thicker crust. Overall, I appreciated all the tips in the recipe and I will make it again with a few adjustments.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe was great....loved it....all the parts of the meal went so well together....lots of work though.

the only problem i had was what to do with the chicken wings and all those veggies....wish he had said what he normally does with all that (or did i miss that part?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best Chicken Cordon Bleu! So simple and beautiful. Everyone in my house loved it. I used ham and swiss cheese but everything else was according to the recipe. Thank Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for dinner last night and they looked so nice my husband thought they came out of a box. They tasted absolutely fabulous!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everyone will love it!!! This was a very good recipe and i've never made cordon bleu before. The fresh thyme in the bread crumbs was a lovely combo. I use sliced smoked deli ham instead of the prosciutto cuz i think its really tasteless. I did notice that I needed to add more than 2 T butter to the bread crumbs but i didn't and i should've cuz it didn't crisp up. And because my oven is really old I needed to cook it for like 35 mins cuz the chicken was still undercooked at 25 mins. I served it with some cheese ravioli in a red pepper sauce...YUM!!! Jarlsburg would be a great sub for the gruyere.
thanks tyler