Reviewed: Nov. 10, 2009

i have used this for a date and they loved it, i have made it for family and even my picky neice loved it.

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Mr.Cook

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Reviewed: Sep. 8, 2009

Easy and tasty! My kind of recipe.

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Jenny

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Reviewed: Aug. 31, 2009

Delicious.. Cook Again

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Denise

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Reviewed: May 18, 2009

My husband was anxious to eat the leftovers at lunch. A great way to prepare chicken for something different.

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Kelli

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This was awesome!! Followed the recipe to the T. :) Thanks for sharing!

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Michelle

Cooking Level: Intermediate

Home Town: Petersburg, Pennsylvania, USA

Living In: Huntingdon, Pennsylvania, USA

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Reviewed: Feb. 22, 2009

Yum! Very good! The cream cheese doesnt ooze out like other cheeses. I will make this instead of traditional cordon blue from now on!

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Trista

Home Town: Grand Rapids, Minnesota, USA

Living In: Greenville, Wisconsin, USA

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Reviewed: Feb. 3, 2009

Very good recipe. I followed a few of the other peoples advice to fry the bacon about half way done and then wrap it around the chicken. It was nice and crispy that way. This recipe is very rich!! It definately does not need any added flavor!!!

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Kristen Brennan

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Dec. 29, 2008

I have to tell you, while not exactly a figure-friendly recipe, it is certainly tummy-friendly! I received RAVES over this and it's so simple! I used chive and onion cream cheese, so I left out the chiles and I don't use seasoned salt, just plain old kosher salt. My family loves this and would eat it often if I could bring myself to make it more than once in a blue moon. It's RICH...but good!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Nov. 12, 2008

This is a great recipe. I just made some and turned out pretty good. I didn't have any green chilies but i don't think they were even necessary. Will defintely make these again.

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Nadia

Cooking Level: Intermediate

Home Town: Cape Town, Western Cape, South Africa

Living In: Mandeville, Louisiana, USA

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Reviewed: Sep. 4, 2008

This was wonderful! My husband said it was the best ever! I would cook this for company for a nice dinner.

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Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

Living In: Hampton, Virginia, USA

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Reviewed: May 20, 2008

This is the best chicken I have ever tasted! All the flavors came together wonderfully and my husband loved it! Thanks for this one!

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Jessica

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: May 15, 2008

Me and DH loved this. It was rich, but not so rich that it was heavy. Watch the time on this, as mine was done uncovered, after about 30 minutes.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 12, 2008

very good. i used swiss cheese instead of cream cheese and i cooked the bacon maybe halfway. by the time the chicken cooked (about 45 minutes) the bacon was perfect. my kitchen smelled so good. i'll definitely make it again.

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LNB

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 11, 2008

very good, i actually tried them again another way, just used garlic and herb cream cheese and wrapped them in bacon and cooked them on my forman grill, there were delicious that way also and alot less work

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KRISSS420

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Reviewed: Jan. 8, 2008

My family loves this recipe...we usually have it with 'chickeny chickeny rice' from this site and carrots or asparagus. The sauce in the pan is fabulous over the rice and veg. Thanks for posting it!

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THEMOMO

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Reviewed: Dec. 6, 2007

awesome!!!

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Cindy

Cooking Level: Intermediate

Home Town: Ontario, New York, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Nov. 19, 2007

yummy. instead of green chilies i used green onions as i was making this for my grandparents and couldn't risk any spiciness. it was delicious. although next time i would cut the cooking time down a bit. maybe five minutes to start. chicken got a little dry once uncovered. (i covered for 30 mins and uncovered for 15).

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kassinator

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 3, 2007

I made this one ago and it was really good! The chilies balance out the cream cheese well, so the cheese taste is not overbearing. I also added cumin and roasted peppers to my mix, then blended it in the food processor. My advice is to let this chill for a while if you can. It's hard to keep the mixture in the chicken when it's room temperature and runny. I also breaded mine.

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Chrissy

Cooking Level: Professional

Home Town: Raleigh, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: May 19, 2007

This recipe had a great unique taste, and it was just astounding that i had exactly the right ingredients for it in the kitchen. It's a great dish for two. I did however add a extra minced garlic for my liking, as well as oregano, onion powder, pepper, and basil which was great. However, I'm used to making cordon bleu, so I thought this would be a cinch, but it actually was very messy for me! The filling was everywhere when I tried to transfer the chicken to the pan. I decreased the filling so it wouldn't be as messy, but when eating it, I wish I hadn't done that. I also put it into a small casserole dish, and there was a wonderful sauce at the bottom. Served with rice.

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