Chicken Cordon Bleu

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Tried it today and was glad I did. Very good and didn't change a thing. I agree Gruyere is almost impossible to find here. I used parm and it was great!

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I love this chicken cordon bleu recipe. It's my go-to meal when I'm having special guests for dinner. Because gruyere is so expensive and hard to find in this area, I've used swiss cheese, and it still comes out great. I love to serve it with roasted veggies (brussel sprouts, carrots, and/or broccoli, and garlic mashed potatoes. I also make a pan gravy with chicken broth and a little apple cider. Yes, the meal is a bit of work, but the chicken cutlets are rolled up and refrigerated the night before; so all you have to do the next day is coat them and roast them. The meal always gets rave reviews from my guests.

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Awesome!!!! EVERYONE asked for my recipe! Love it! The only thing i added was parmesan cheese to the flour :

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Soooo good! It's a five star for me. I used both fresh and rosemary and I topped it with a bernaise sauce, roasted red potaoes and roasted brussel sprouts and a glass of coda blanc.

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This recipe was marvelous overall, however, I would suggest substituting a different cheese for the inexperienced palette. The gruyere is very potent and not within my taste. The rest is fabulous and definitely a remake.

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Luckily for me, I saw a review where someone noted that, on the TV show, the chicken was lightly browned on the stovetop BEFORE baking in the oven. That is key to getting a browned crust and baking only 20 minutes, so I'm noting it again. Also, I let it the rolls rest 5 mins b/f slicing. I added a THIN layer of Dijon & Whole Grain Dijon on the breasts.

If anyone is listening up there, a little more quality control in the recipe database would be greatly appreciated.

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Made this for my Dad and 2 other guests tonight. I don't eat meat so my review is based on the other's opinions. For me, pounding the chicken took some practice. I would recommend making this for [forgiving!] family before making it for guests so you get the hang of pounding out the breasts. That and rolling it took some patience, skill and effort. I wound up having to cut two of my 3 breasts in half and still using toothpicks due to my inexperience. Other than that, from the reviews I got, this was a huge hit. In 7 months of cooking for my Dad, this is only the second 9.5 out of 10 I have received [and he loves my cooking!]. I did not pan fry. Just followed the recipe exactly. I did add 1 extra tablespoon of butter to the breadcrumbs based on reviews and the chicken browned beautifully. Baked for ~33 minutes at 375, then topped with a bit of mornay sauce. According to my guests, it was tender, juicy and delicious. Will DEFINITElY make this again. Thanks Tyler!

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This recipe is delicious, the chicken is moist, and it tastes impeccable. I tweaked it a bit, using rosemary ham and swiss cheese instead, and because my chicken breasts were larger, I had to cook them for 45 minutes at 400. I think 350 is okay for smaller chicken breasts, but when I saw that my chicken was still completely raw after 25 minutes in the oven I knew that I had to kick up the heat! Over all, delicious though.

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Followed recipe except the wrapping in plastic wrap and still turned out perfect.... Excellent flavor.

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I've made this twice. Once for my family Christmas party and again for New Years Eve, because it was highly demanded. One you have all the ingredients it's fairly easy to make. I used Progresso Italian style panko for flavor. Over all the dish looks fancy, but once you make it a couple of times you'll see there's not much to it. I'll definitely be making this again. I followed this recipe and it fed 6 people. Every got a share, but there was not enough seconds. So, I'd say it would serve 4 people comfortably.