I was excited to try this recipe becaue I figured Hubby would like them and they could be a quick warm breakfast during the week. We weren't impressed. They looked great but I think I must have overcooked because they were rather dry. We felt the taste of the biscuit overwhelmed what should have been a yummy filling. If I decide to try this again I might try crescent rolls and maybe even add a little Velveeta cheese...

Reviewed On: Nov. 14, 2009

This is a keeper! My first time ever making chicken cordon bleu, and it actually tasted like I knew what I was doing! I followed the recipe exactly (doubled the sauce - that was good advice) and it was terrific. I sliced the chicken into medallions for presentation and served it over egg noodles: turned out to be a good match. Looking forward to leftovers!

Reviewed On: Nov. 14, 2009

I saw this recipe online about 10 years ago and have been using it ever since! The only things I use differently are to add to add Old Bay and -believe it or not- use the imitation shredded "krab". Before any of you crabmeat fanatics cringe at the use of imitation, I say TRY IT FIRST!!! I LOVE crab, but actually prefer the "krab" for this recipe, as it has a slightly sweeter and lighter texture (not to mention less expensive as a bonus!). I've made it both ways and it is simply scrumptious with several types of fish. I wrap the fish around a mound of the stuffing, and with the creamy sauce poured over top, it looks like a 5-star presentation! Family and friends are always impressed and ask me to make it again and again. Definitely an easy, keeper recipe. Did I mention leftovers are yummy too?????

Reviewed On: Aug. 10, 2009