Chicken Cordon Bleu

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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.

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Awesome. I agree about not substituting the Panko crumbs or Gruyere. The difference is chef quality to diner quality. Others have mentioned about the browning. The recipe mentions "roulade". Roulades are always browned first.

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I though it was a good recipe. I put the chicken in the fridge for 5 to ten minutes while i got the flour, eggs, and bread crumbs ready. It was very easy to make and didn't take all night to do it

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Great recipe - the browning before hand is a must. Otherwise, good technique on rolling chicken, it did not fall apart - which normally happens to me.

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Decent start to the recipe but the chicken is never done when following the instructions and the panko never browns. I have to partially brown the panko first then cook for much longer,even with single breasts.

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Good recipe, but docked one star because of faulty instruction.

To get the chicken adequately browned within 25 minutes, the oven temperature should be 400--as it is, for example, in the Cook's Country version.

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This came out very good but I just felt like it needed a sauce. I will try it again and make a mornay sauce as others suggested.
I put it under the broiler for 5 minutes because it does not
come out brown on top if you dont. Overall I would make again
just with the sauce....

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This was a fantastic recipe to follow, especially my first time making chicken cordon bleu. My fiance requested it out of nowhere and we all really enjoyed this dish. However, we were not crazy about the Gruyere so next time we are going to try something that we enjoy a little more. Otherwise, GREAT recipe. Thank you!