Chicken Cordon Bleu

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This was so easy and delicious!!! I used Ritz crackers instead of the Panko bread crumbs and eliminated the thyme because of previous reviews. This is especially easy if you have guests as you can make ahead of time and refrigerate until you are ready to bake. Definitely will make again

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Loved this recipe! Changed a few things, like pepperjack cheese and used italian breadcrumbs ( i had these in the house already but DELICiOUS! Also good for pesto and mozzarella stuffed chicken.

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Family loved this. Didn't have prosciutto,used deli ham, used swiss instead of gruyere. However,even with those substitutions it was very tasty. I have to say though, the chicken did not brown like it should. Next time, will pan fry briefly for that golden crust and then finish off in the oven. All in all it was still very good and my family "ultimately" wants me to make it again very soon.

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So so good! I always make this when I have guests...enough for everyone!

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This is the best chicken cordon bleu I've ever had. The best things about it are the flavorful breading and the fact that the filling is spiraled throughout the chicken breast. I loved the technique that required no toothpicks. The only changes that we made were that we brushed the chicken breast lightly with Dijon mustard before layering the prosciutto and Gruyere; we also added more grated garlic to the Panko breading. We served it with the au jus from this same episode. It was delicious but almost unnecessary because the chicken is so good on its own.

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Good Lord, this was amazing! And easy! I substituted the cheese with Gouda slices, and it worked out very well. DO NOT SUBSTITUTE the Panko crumbs, they bring it to a whole new level. This was definitely ULTIMATE Tyler! SO GOOD!

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Wow! This recipe is amazing. I made it the other night for dinner and my husband and I both loved it. I'm going to make it again very soon. Thanks Tyler!

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This is my favorite chicken cordon bleu recipe. Tyler Florence is awesome. Tonight I switched it up a little bit. I added Italian seasoning to the flour and replaced the gruyere with mozzarella. I've done this before and it comes out wonderful!

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I've had some fairly lackluster Chicken Cordon Bleu's in the past but boy did this change all that. Although the method can be a little tricky, the key is in not pounding the chicken too thin. I've made this a few times now and the first couple of times the thinness of the chicken made things difficult. The instructions of wrapping the chicken up in plastic wrap worked extremely well and I pulled off a beautiful finished product without even touching a toothpick! The prosciutto and gruyere really elevated this dish! Note: I did have to tack on about 10 minutes to the cook time, but otherwise it's gone off without a hitch!

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I make this all the time. It's one of our favorites!