Reviewed: Nov. 7, 2009

Great recipe. I made a sauce to top it with (1 can cream of chicken soup, 1/2 cup sour cream, 2 tablespoons of lemon juice, a "good" dash of cayenne pepper, dash of salt, garlic powder, black pepper, onion powder, and 1 tsp of horseradish).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

almanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Just made this last night. My family loved it! I followed suggestions of others and dipped chicken in egg then in bread crumbs. You'll need more bread crumbs, if you do this. It's great with whole wheat bread crumbs. I also tried the sauce of cream of chicken and sour cream. We found it to be too rich and the dish was better without it! I used provolone, as it's milder than swiss and baked for 40 minutes. Will make again and again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cmh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Instead of bread crumbs, I use Shake & Bake coating, my family loves this recipe!! Thanks for sharing it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MKing

Cooking Level: Intermediate

Home Town: Standish, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

This was tasty and quick. Loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

delicious, but could use a sauce

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

porkchopsandwiches

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

It's so easy...and my boyfriend was so impressed. My dirty secret is I used just some packaged lunch meat for the ham...he couldn't tell! You can use fancy ingredients...but you don't have to. Simple ingredients still impress!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leia

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

I added small broccoli florets and a few hot banana pepper rings YUMO!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Connie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

Thank you for this great recipe!!! This was also my first time making chicken cordon bleu. It was very easy and very tasty! Loved the added sauce! Had ham last night so the leftovers were perfect for this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dizzy_daisey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

This was delicious. I don't think I've ever made Cordon Bleu before and glad I tried it! I made with seasoned bread crumbs and my chicken breasts were so stuffed toothpicks couldn't hold them together! baked after browning in hot skillet to finish cooking and made the sauce that another recipe had with crm of chicken soup & sour cream in it and it was wonderful with the chicken..loved it for lunch the next day! will make this again for sure!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

This was my 16 year old son's first meal to cook for the family! He followed the directions exactly and used a few of the suggestions from the reviews. We used swiss, and virginia deli ham, and a light coating of egg brushed on it. We used the sauce that another view mentioned, cream of chicken soup and 1 cup of sour cream. Make sure to add the sour cream after the soup has been heated thru. This was excellent!He was very proud of himself!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AliceF

Cooking Level: Intermediate

Living In: Newport, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

Never before has my husband raved about my cooking as much as he did when I made this last night. We both loved it! My variations were slight - I put a thin layer of dijon mustard on each piece of chicken, then covered each side in italian bread crumbs before rolling with the ham and swiss. As recommended by other reviewers, I also put a pat of butter on each piece of rolled chicken before cooking. SOOOOOO good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom2annalise

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

Very delicious make sure chicken breasts arent too thick so cheese doesnt burn before it cooks

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Justin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

This was great! The flavors combined beautifully and it was very easy to make. My girlfriend loved it and I would definitely make it again. I read the reviews beforehand and used the suggestions for serving it over rice with cream of chicken sauce. Delicious! I also brushed on the egg wash to help the bread crumbs stick. It was a bit difficult to get the chicken breast as thin as I wanted but next time I think I'll just slice the breast in half and then pound it. Thank you Kiersten!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

citizengirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

Delicious! Easy and enjoyable. I don't think it needs the added sauce that some reviewers have mentioned. Its already good and doesn't need the extra calories. My hubby says thanks for the recipe :).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

Really good. I butterflied instead and it was amazing. I made mashed potatoes with this and used the sauce for the chicken as well as the potatoes. Really good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JenniferO'Steen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

This is the best! Followed the receipe exactly as stated. Quick and delicious! Have made a few times and all is gone! Thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

This was pretty good and easy to make, I was just hoping for a little bit more flavor, not sure what changes I woulf make, but I will be trying this again. Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

this turned out awesome the best chicken cordon bleu i have ever ate..the only thing i did different was dip the chicken in egg then the bread crumbs fried in 2 inches of oil to brown and popped in the 350 degree oven for 20 minutes and they were absolutly perfect.no sauce needed had great flavor hubby said add it to the regular menu.thank you=)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

matykada

Cooking Level: Expert

Living In: Jacksonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

This was wonderful! I did the increased cooking temp, as mentioned in previous ratings, and added the pinch of butter on top of each roll. I also prepared the sauce made with the cream of chicken soup, sour cream, and lemon juice (as mentioned in a previous review). My husband loved it! I used the Boar's head Maple Honey Glazed ham from Publix, sliced thick. I had no problems rolling the chicken up after pounding it. Thanks for sharing this simple but delightful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarina814

Cooking Level: Beginning

Home Town: Mount Dora, Florida, USA

Living In: Lake Mary, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

This was very good! I didn't bother rolling mine up, just placed my thawed chicken breasts in a 9x13 glass baking dish, topped with slices of ham, then of Swiss, then a sprinkling of bread crumbs, then the pat of butter everyone talks about. The result is that the butter melts and keeps your chicken from drying out from the bottom up. It does make a rather revolting looking juice in the bottom of the pan but that can be drained away before anyone notices! I'm sure it's excellent rolled up, I just couldn't find my meat mallet so didn't bother. I did reduce my cooking time to 340 and baked for 40 minutes straight through. We didn't need a side sauce--it was plenty juicy as it was (from the butter)! Thanks for a quick, easy, tasty recipe!

Was this review helpful? [ YES ]
1 user found this review helpful