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.

I took this to a 4th of July party and it was gone in seconds and people were looking for more! I did "tweak" the recipe a bit and it turned out great. I made it with italian style bread crumbs and added salt and pepper to the meat mixture. I also rolled the meatballs in the italian bread crumbs plus grated parmesian cheese before frying them. After I took the meatballs out of the oven I sprinkled some of the parmesian cheese on top. People could not believe I made this from scratch, and I already have requests to make it for the next gathering!

I converted this recipe to metric (Aussie), multiplied by three and served them as "nibbles" - A HIT - L

Something was missing from the recipe and I just don't know what. Besides the parmesan flavored bread crumbs to roll the balls in (which was omitted from the recipe) the flavor and seasoning was off.

these are very good, but you forgot to include the parmesan flavored bread crumbs to roll the balls in. I remembered that from the article blurb.