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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 181-190 of 246

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  • on October 04, 2009

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    Made this meal last night and everyone raved about the flavors. I admit that I used Italian store-bought bread crumbs, but I would not substitute for the Prosciutto or Gruyere. Those two ingredients made this dish "ultimate"! Due to comments about cook time, I cooked the chicken at 375 for 30 minutes. They came out perfectly cooked and moist. Use a meat thermometer for accuracy. Paired this dish with buttered parsley linguine noodles, almond green beans and apple tart. Yum!

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  • on October 04, 2009

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    I made this recipe last night and it was fantastic. The chicken took a little longer then the recipe called for but it was terrific. I also made the au jus and the brussel sprout hash that went with it on the show and it was like eating a gourmet meal out at a fancy restaurant! Thanks Tyler

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  • on October 03, 2009

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    This was very good and looked great when presenting. Mine took a little longer also, about 10 more minutes in the oven.

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  • on October 02, 2009

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    This recipe is excellent! I used honey baked ham instead and made one other variation. The oven did not brown well, so after 30 min of baking, just browned them quickly in butter on the stove top. YUM! The chicken was cooked perfectly and practically melted in our mouths!

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  • on October 02, 2009

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    I made this for the 1st time last night - very, very good - not very difficult at all.. For those having trouble pounding the chicken breast, make sure you have plastic wrap under and over the chicken. It helps eliminate holes. I browned the roulades first in a pre-heated cast iron pan, then brushed the outside with melted butter/garlic. I baked them for 30 minutes at 350 degrees and this was a bit too long. 20 - 25 would have been better. Also, prosciutto was not available, I used serano ham and gruyere - excellent. The gruyere, while a bit pricier, is more buttery than swiss. Will definetly make again - and for company.

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  • on October 02, 2009

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    Watched the episode with this recipe and was inspired. I had to adjust the cooking time a bit, but other than that this recipe turned out exactly the way it looked on tv. The flavor was amazing and my family loved it! I'll definitely be making this again.

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  • on September 28, 2009

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    Just watching the very adorable Tyler cooking in that very cool kitchen is a joy in itself. The chicken Cordon Bleu will be my dinner party this weekend. I love the Proscuitto (sp? and gruyere are a llovely combination. Panko is new to me this year. I have used it and love it. What a nifty texture. The cranberry relish seems the perfect compliment. Onward!

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  • on September 27, 2009

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    I used provolone and baked ham but did everything else according to the recipe. Be sure to use a meat thermometer to test for doneness. Mine took longer than the recipe suggested.

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  • on September 27, 2009

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    Very good recipe and a wonderful technique for rolling up the chicken breasts. It helped keep the chicken moist and the filling from spilling out during cooking. Excellent.

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  • on September 26, 2009

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    I love chicken so I am always looking for a new way to prepare it. Me and My husband caught the end of this show today and he said he wanted me to try making it so I did and it was great! I used baby swiss cheese and provolone mixed instead of the gruyere because it was less expensive and also instead of adding butter to the breadcrumbs I drizzled them with olive oil and they browned very well. I also made a white cream sauce almost like a bechamel to go on top and it was wonderful! very simple o make! Thanks Tyler!

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