Chicken Cordon Bleu

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So easy and good. I cooked ours a little longer because chicken was thicker. I won't salt the next time because prosc. was salty. Very good and by the time the hash was done the chicken was done. Tyler you rock.. Jodi Froeb from Ofallon,Mo.

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This was teh best chicken cordon bleu I have ever had, and it was so simple to make. Everybody loved it! This one will become a regular around my home at dinner time.

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Simply irresistable! I made this at my last dinner party and not only was it one of the simpilest chicken dishes I have ever made, it made every guest go wide-eyed as they took their first bite! I suggest perhaps that you save yourselves some money because you don't necessarily need the prosciutto (you can hardly taste it so its not entirely necessary instead maybe try a lean cute of bacon that will actually add more flavor to the chicken and perhaps pleasing even more guests. Will deffinitely make again! Taste: 5 stars, Simplicity: 4 Stars, Presentation: 5 stars, Satisfaction: 5 stars

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This recipe is delicious! I do have to admit that because I am a poor student I use normal bread crumbs and then just spritz them with a little Pam before going in the oven to give them a crunchy texture. I also typically substitute Swiss because it's affordable. The technique for rolling the individual cuts really sets this apart - every time I make it people rave about how "gourmet" they look and wonder how I can get them to look so great. Thanks again, Tyler, for a fantastic recipe!

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i've served it with orzo and tonight with couscous. fantastic! and so easy!

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this had to be the most successful chicken cordon bleu i have ever produced
its was so great and delicious
thankyou tyler

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This is a great recipe! If you've never done a roulade before, it can be tricky to get the hang of rolling up meat. Just pound it super thin like Tyler says and absolutely use the saran wrap to help guide you; without it, the meat is slippery and difficult to roll. The chicken breast doesn't need to be in a perfect shape in order to roll it. You can carefully take the saran wrap out after it is in the shape of a small log. I placed my roulades in the fridge for 30 minutes before breading them; I really feel like this helped to maintain their shape during breading. 350 degrees in a convection oven was perfect!

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I went through pounds of boneless chicken breast trying to getj ust two servings for dinner. I could never get the chicken pounded evenly enough or without holes in it, in a shape that came close to being abled to roll into anything.

Never got to the breading stage, wasted too much money already.

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Very delicious version of this dish. I found 30 min @ 350 degrees to be sufficient, though I used the convection function of our oven.

I found the assembly and rolling to be a bit challenging - I had to use toothpicks to keep it together. Next time I'll cut the Gruyere into long chunks as opposed to grating it. I think that may make it easier to roll and keep together.

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we made the chicken cordon bleu and the vegetable hash from this episode. the cordon bleu was fantastic- followed the recipe exactly as written and it worked perfectly. I recommend it!