Chicken Cordon Bleu
Show: Tyler's Ultimate
Episode: Ultimate Cordon Bleu
Rate This RecipeRead users' reviews (246)
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Average Rating:
Total Reviews: 246
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By Virgo0916
Long Island, NY
on January 07, 2013
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The chicken was moist and I loved the crust. I adjusted the breadcrumbs.I added progresso italian bread crumbs and grated parmesan cheese to the panko breadcrumbs to add more flavor. I also used thin sliced honey ham(my son's favorite. I used different cheeses(gouda and provolone. It was outrageous!
By jimmyd832_10434373
on December 21, 2012
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Excellent crust was nice and crispy melted butter in the panko made all the difference in the world this is a keeper
By agunst99
Newton, NJ
on December 04, 2012
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very fun dish to make I think putting them in the refrigerator after rolling the chicken up helped to keep its form. If you want to skip a step I saw purdue chicken that had thin chicken already made. the only thing that I would change would be to lower the temp and cook for a little longer and the bacon brussels sprout hash didn't cook as well as I would have hoped but it was probably a flaw on my part thanks for the recipe will be using again.
By Zera1930
Washington DC
on September 17, 2012
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delicious! But definitely need to adjust the cooking time. I cooked mine at 275 for 40 min.
By cupcakemuffin
California
on July 13, 2012
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I made this recipe for a dinner party and was really happy with the results - the chicken was juicy, flavorful, and just all around delicious! However, I think the prep time on this recipe is off - I consider myself to be pretty experienced in the kitchen, and this definitely took more than 45 minutes start to finish (probably more like an hour or even a little longer - so plan for that in your schedule.
By dana NOLA
Metairie, LA
on July 07, 2012
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Amazing recipe. Only problem it takes longer to cook than recipe. I would try 400 degrees at 25 - mins.
By Krysia73
Boston
on April 09, 2012
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'Exquisite' was one of the words a dinner guest used to describe this recipe! I made a few modifications: (1 marinated the chicken breasts in buttermilk for about 4 hours, then pat dry before use; (2 pan fry/brown each side of the breasts in butter/olive oil before baking in oven (which took about 35 minutes. Also used a wine sauce from another site to pour over the sliced breasts before serving:
Wine sauce:
2 tablespoons butter
1/2 cup dry white wine (I used a pino grigio but wouldn't use it again because it was too sweet -- will try sauvignon blanc next time
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
dash or two of paprika to suit your taste.
1. Melt the butter in a skillet. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 10 minutes.
2. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
By queenyb
Austin, TX
on March 01, 2012
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soooooo good! cannot wait to make this again soon! i baked them at 375 for exactly 20 min, and it turned out to be great! very very moist and juicy, great flavor!
By Eva Blue
Dayton, TN
on March 01, 2012
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Great dish!!! Super easy to make. I used different cheeses and it worked out great. I highly recommend
By glenn_11506947
Calgary, AB
on February 23, 2012
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I rolled in sun dried tomatoes. It was great!