Reviewed: Sep. 27, 2009

I am giving this recipe 3 stars because my boyfriend devoured them. I wasn't too impressed. I doctored it up quite a bit with garlic and onion powder, salt and pepper and parmesan cheese, but I could hardly taste anything including the ham.

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jeaniehursey

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Reviewed: Sep. 18, 2009

I'm giving this a 5 because these were easy, delicious and the perfect appetizer that I could prepare ahead of time. You will have to add some seasoning to the bread crumb coating. I added parmesan, garlic salt and onion powder. I made these the day before I needed them and fried them. I heated them in the oven the next day when I needed them and they were perfect. I served them with a honey mustard sauce. Delicious!!

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Sep. 17, 2009

Good start. I did add a little cajun seasoning. These came together well and cooked up nicely. I served this with a white wine-dijon-cream sauce I came up with on the fly, only thicker to dip. Kids especially liked this. This would be great for a football game appetizer.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 21, 2009

These were delicious! I did add some poultry seasoning, salt & pepper to the meat mixture, came out great! I served them with blue cheese dressing & everyone loved them!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 12, 2009

This is a pretty good recipe, but as other reviewers have said it definitely needs spices in the chicken mixture! I chopped 1 chicken breast and two slices of ham in the food processor, added garlic powder, salt and pepper. But will add more spices (maybe some cajun or chili powder) next time. Also I think the swiss cheese and the deep-pan frying makes it too greasy, so I'll fry it in a little butter/use the oven method and use some other cheese next time. Loved the idea though,great base!

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Jane

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I used ground turkey instead of chicken and skipped pan frying all together. Instead I brushed them with olive oil and baked them at 325 for 35mins. A great dip on the side is sour cream with a bit of dijon mustard mixed in. enjoy!

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irisranch

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

i doubled the recipe. left out the ham. and used mozzarella in place of the swiss. then rolled in equal parts parm cheese and italian bread crumbs. before frying.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 4, 2009

I think this meal was horrible it was dry because of the chicken not because of us is because it didnt have any like BAM flavor and chicken ham and cheese would sound like a good combuination but it wasnt nobody in our family liked this meal.

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Rachel_18

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Reviewed: Feb. 24, 2009

I tried serving it w/ spaghetti, with a creamy sauce to dip in, by themselves, and with ketchup. No one liked it except me. Oh well, back to the drawing board.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 1, 2009

Very tasty, although a little dry. I'm glad someone suggested salt and pepper because the ingredients should have listed that since it calls for plain bread crumbs and raw chicken. I added season salt but it still needed a little more. To combat the dryness I made some dipping sauce (suggested by a recipe here for regular chicken cordon bleu): 1 can cream of chicken soup + 1/2 cup sour cream + 1 tsp. lemon juice (or white wine) + 1 T. parmesan cheese. Heated in a small saucepan for a while, and the balls were really good dipped in it! Added just the extra kick they needed. Great recipe, and I'll definitely use it again!

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Linda Orlando

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Reviewed: Jan. 19, 2009

these were very good except I did not like the taste of regular ham brought to the dish it was a little bland. Luckily I tried out before serving for Christmas. I actually change the ham to smoked turkey ham and was that good!!

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shortiety

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

These were good. But they weren't the OMG best thing i've ever had crowd pleaser.

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Crystal

Cooking Level: Intermediate

Home Town: Newberry, Florida, USA

Living In: Orange Park, Florida, USA

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Reviewed: Sep. 6, 2008

I made these from origional recipe and found them lacking on flavor. I tweaked the recipe to my likeing by adding garlic powder and salt and pepper to the ground chicken beofre adding the ham and it was great. Play with the recipe and just have fun with them. If you find a winner, please share.

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Audrey

Cooking Level: Intermediate

Home Town: Keystone Heights, Florida, USA

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Reviewed: Sep. 1, 2008

I took this chicken to our families labor day picnic. From kids to adults, everyone loved it!! I am printing lots of copies for family who asked for the recipe. Although I doubled the recipe, it was all gone in about 30 Minutes!! Great recipe. Thank you!!

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Diane

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Reviewed: Aug. 27, 2008

These were a hit at my house! They were very easy to make and tasted even better the next day. I didn't use the full 8 ounces of cheese though. The recipe calls for 8 ounces of cheese cut into 1/2 inch squares, but 8 ounces makes a whole lot more than 12 squares (the serving size was 12). I just cut 12 1/2 inch pieces and had some cheese leftover. I didn't have parmesan bread crumbs, so I just used italian bread crumbs and added some grated parmesan cheese. It definitely gave the chicken a nice flavor. These were a bit messy while they baked, so next time I think I might be a layer of foil down.

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rbsmhuffman

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 28, 2008

These were very good! Thought we had bread crumbs and Swiss, but found a very good substitute using cheddar and Jiffy cornbread mix. Really Yummy! I used more jiffy than the amt. of bread crumbs the recipe called for (I didn't measure, just added enough until I could make the ball shape, but they were still sticky b/c the jiffy is finer). They turned out great! Moist and fantastic, we put a couple served on salad to give them some kind of redeeming nutritional quality.

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brookerscookers

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Reviewed: May 21, 2008

I hate giving a bad review, but I just found these didn't have enough flavour. I also didn't think they tasted like chicken cordon bleu.. I think with some tweaking this could be great - but as written, I would not make again.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 15, 2008

I had some ground chicken that I needed to use, so I looked up recipes with that ingredient. These were amazing! My boyfriend and I loved them. I will definitely make them again for friends and family. I only used about 1/2 the cheese, which seemed to be just right.

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melissa

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Reviewed: Feb. 14, 2008

These turned out REALLY well! This finished product looked like I had spent a ton of time, when I really didn't. I added some spices: paprika, garlic, and onion powder and then rolled the meatballs in bread crumbs with parmesan. Fantastic dish!

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Nov. 5, 2007

I'm a big fan of Chicken Cordon Bleu and finding this recipe gave me a new view on the dish. I used fresh ground chicken and instead of diced ham I used cubed ham. I wouldn't recommend this unless you keep the cubed ham out and instead put it with the cheese and make the ball around it. This is more of the tradition Chicken Cordon Bleu roll-up and that's why I did it. However, I also made some with the ham mixed in with the ground chicken and made it the way the recipe suggests. Doing it this way is also very enjoyable, but I recommend sticking with the reciped and dicing the ham and not using the bigger cubes as mentioned before.

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