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 will marry Tyler Florence right now for this recipe. I made my chicken roulades in advance and refrigerated them. I would recommend this because it helps them stay together during the cooking part. My crumbs did not develop a golden brown crust, but no matter. DELICIOUS!! Better than any restaurant.

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

the chicken was very tasty, the oven time was not accurate , chicken needed to stay longer than 25 minutes in a preheated oven to have a brown top, I had the chicken in about 10 minutes more and 30 seconds of broil.,it was then delicious

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

Despite making a couple of errors, my debut Cordon Bleu recipe was a success, thanks to instruction from Tyler. My rare to compliment my cooking wife, said this one was delicious. I didn't want to spring for 1/2 pound of Gruyere at over $10.00, so I used Swiss cheese, which was awesome. Unfortunately, I forgot to remove one of the sheets of paper separating the individual slices of cheese, and my wife got a bite of hit. I paired it with Autumn Potato Gratin, from Rachael Ray. It was a great meal.

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 have a 1 month old who doesn't let me do much cooking, which made this recipe easy! It took me not even 20 minutes to get all my chicken together! And it turned out amazing, I used regular bread crumbs because that is what I had. The chicken stayed really moist as well, I will definitly make this again!

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 awesome. My hubby loved it. Because my hubby loves creamy sauces, I made allemande sauce to drizzle on top. Tyler, you did it again. I just love your recipes.

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 was struggling to find something to make last night for dinner and stumbled on this recipe. It was easy to make and quick. Everyone loved it. A keeper!

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 the Chicken Cordon Bleu last night for my family and it tasted wonderful. It was light and crisp. (I did not make the other side dishes from this episode I have never had Chicken Cordon Bleu so I really have nothing to compare this recipe to but it was great none the less. I do not usually get the chance to watch the show but I had a rare moment yesterday and noticed one thing: the recipe directions did not match fully with what Tyler said in the show. If you watched the show, Tyler chills the chicken once it is wrapped for 30 mins. It does not state this in the recipe directions. I also tried to cut a few calories by using a microplane to grate the cheese that way I would not have to use so much. DON'T. You really need the full amount. Happy cooking!

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 loved it" is what my husband said when I asked him what he thought of this recipe. The only alteration we did was to add some cayenne pepper along with seasoning the flour, egg, and bread crumbs; only because we cant' live without some kick in everything. We have never had Panko bread crumbs before and have to say they realy make the difference...and prociutto and gruyere have it all over ham and swiss. We thought this was great! It takes a bit of time to make if you are a novice like me but it is well worth it. I think it could make a great dinner for entertaining a few guests too because I think you could make it to the rolling and wrapping part ahead of time, and it turns out looking so fancy. We had it with couscous and green beans. Really like this recipe! Seems like Tyler always has great recipes.

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

It was not too difficult and tasted wonderful. My family loved it. I will surely be making this again. Thanks, 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 happened to have some boneless, skinless chicken breasts that I planned to
make and thought of Tyler's recipe. I didn't have any proscuitto but I did have
everything else, so I forged ahead. I have to say that it was heavenly. Absolutely heavenly...even without the proscuitto. I can only imagine to what
heights it could have gone with the proscuitto. Don't hesitate, make this one!!
It is easy and tastes far beyond reasonable expectations!!