Chicken Cordon Bleu

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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.

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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!

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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

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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.

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delicious! But definitely need to adjust the cooking time. I cooked mine at 275 for 40 min.

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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.

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Amazing recipe. Only problem it takes longer to cook than recipe. I would try 400 degrees at 25 - mins.

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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.