Chicken Cordon Bleu

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Wow. This came out unbelievably good. I cut the recipe down for two, but otherwise followed the instructions exactly. As another reviewer pointed out, the ingredients list mentions 4 slices of prosciutto but the instructions say to use 2 per serving, which adds up to 8. Didn't bother me since the pack came with 5 slices and I was only making 2 pieces, but if you're making the full recipe, make sure you get enough prosciutto. The breading is awesome. I've never combined butter and garlic with breadcrumbs before coating, but it gave the breadcrumbs a nice golden color and extra flavor. I had pretty large chicken breasts, and I was making them with roasted Brussels sprouts, so I just put the chicken and Brussels sprouts in at the same time and cooked both for 30 minutes. While they were cooking, I made a mornay sauce to go on top. Everything came out perfect, and even my super picky boyfriend liked it. My only criticism is that it's not cheap to make.

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The breading around the chicken was awesome! Will use that on other recipes in the future. Loved the swiss flavor oozing out from the middle

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this was one of the best things ive ever made and eaten! easy to follow directions, my only issue was the cooking time. it may have just been my oven, but it took almost 45 min to cook, resulting in a late dinner! and the recipe calls for only 4 slices of prosciutto, but the directions say to lay 2 slices per chicken breast. still delicious with only one slice per roll!

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it tasted GREAT! but the cooking time was WAYY off!

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Made the perfect Valentines meal accompanied by stuffed baked potato and lemon dill asparagus.Tasty and better than any I have had in a restaurant. Cooking time was longer than 25 mins. I would cook next time at 375 instead of 350.

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In a word? Tasty! The Gruyere cheese is tasty by itself and the recipe was very straight-forward and easy once I had all of the ingredients in place. I did 2 things different though.
(1 I forgot the thyme so I didn't use it. Maybe next thyme? Yeah, bad pun, huh?
(2 Also, I bought thin-sliced chicken breasts and I used the recommended 20-25 minutes - it was done as soon as the coating turned golden and I didn't have to let it cook longer like some of the other reviewers posted. Nice and juicy!

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I did this for a large dinner party,looked perfect like the picture! and taste awesome.

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I like the Gruyere instead of Swiss, nice and mild, also the parma. I put a layer of grated cheese on the whole slice of parma then rolled it up and wrapped the breast around it. Looked like a pinwheel after you cut into the chicken. I put it on top of a well reduced cranberry liquid (from fresh cranberry's, then strained through cheesecloth, lightly sweetened with honey then mixed a tablespoon of the reduction with Hollandaise, A convection oven works best for this as the buttered crumb doesn't need pre-browning. Good one Tyler!

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Delicious! I made this for dinner last night. I adjusted the recipe a bit to reduce the fat. I used lite shredded mozzarella rather than gruyere and lo-fat turkey bacon instead of prosciutto. I also tossed the egg yolks and used just the whites. I served it over roasted yams. The panko adds a nice crunch. This was simply yummy and my husband gobbled it up quickly. Definitely a keeper! Thank you ;

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Really good! I added a little Cajun seasoning to my Panko, we like a little kick.