Reviewed: Aug. 26, 2008

This recipe was wonderful. I used a combo of mozzerella and gouda cheeses because that's what I had on hand, but myself and my husband enjoyed it very much. I also added some parmesan cheese to the breadcrumbs, and put a little butter on top of chicken before baking. Thanks for submitting!

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clyrehc

Cooking Level: Intermediate

Home Town: New Holland, Pennsylvania, USA

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Reviewed: Aug. 25, 2008

Quick and easy. I used cream of chicken with only half of the water to keep some of the thickness as a sauce over top. Perhaps next time I will add a little inside before I roll it.

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Demon

Cooking Level: Intermediate

Home Town: Gallipolis, Ohio, USA

Living In: Newark, Ohio, USA

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Reviewed: Aug. 21, 2008

This turned out great! I've never had Chicken Cordon Bleu before, not even in a restaraunt. I followed some of your tips though. I purchased thin-cut chicken breasts (Foster Farms) and pounded them out a little more. I dipped them in egg and then Italian bread crumbs. I used Black Forest Ham and swiss cheese. I cooked it at 400 degrees for about 25 minutes. I drizzled the basic honey mustard (equal parts of honey, mustard, and mayo) over the top. It was awesome!

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strawberrygashes23

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

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Reviewed: Aug. 16, 2008

Very easy and tasteful recipe. I used a mallet and made the breasts as thin as possible. I followed the recipe exactly except I used turkey ham instead of regular and coated the rolled chicken in eggwash before rolling in the bread crumbs. Thank you!

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cjs_mama

Cooking Level: Intermediate

Home Town: Black River Falls, Wisconsin, USA

Living In: Westby, Wisconsin, USA

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Reviewed: Aug. 12, 2008

I made this last night, it was the first time I ever made this and it turned out great!!! Not a bite left. Everyone loved it. It was so easy and so good!! I of course checked out the reviews before trying, and got some good suggestions. After pounding chicken, I dipped chicken in egg wash, put bread crumbs on a plate and laid chicken on top, then put cheese and ham on top, and simply rolled it up. No hassle and not much mess. I forgot to get toothpicks, so just put on baking sheet seam side down, and they didn't unroll. I put swiss cheese on top last 5 mins of baking, and while cooling, made a cream sauce with cream of chicken soup about 1 cup of sour cream, I didn't have any lemon juice, so I seasoned with a bit of lemon pepper seasoning. We served with brown rice, and steamed broccoli...Yum!!! Great success!!!

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Karen

Cooking Level: Intermediate

Home Town: Camp Springs, Maryland, USA

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Reviewed: Aug. 12, 2008

So good!! It would be even better with a cream sauce to go on top. The only change I made was to roll the chicken in the bread crumbs and sprinkle them on top! Very easy to make!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Aug. 10, 2008

Thank you! This turned out great and it really was easy!

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LYNNE119

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Reviewed: Aug. 9, 2008

I made this for myself, my husband and his friend Bucky. We all liked it. I used shake and bake to coat the chicken and I also marinated the chicken before I cooked it. I used provolone instead of swiss, because I just like it better.

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Samantha

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

I made this for a relatively picky crowd last night. It was a big hit. I had no left overs and it was so easy to make. I made a sauce using cream of chicken soup, salt, pepper, and lemon juice, but when I taste tested it, it was big on the salty side so I added cream to even it out and it worked wonderfully.

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~*Lovely Lisa*~

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Reviewed: Jul. 29, 2008

My 13 yr old son made this last nite and it was AWESOME! Thanks for this easy to follow recipe. Even a novice chef can prepare this excellent meal.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Jul. 13, 2008

Just delicious !! Not very time consuming, and makes a wonderful meal. Instead of salt and pepper, I used a cajun seasoning ('cause I'm from Louisiana) and I used provolone, because that's what I had ... great flavor !! Also, I heated a can of cream of chicken soup, 1/2 cup sour cream, mushrooms, garlic, couple of splashes of white wine and s&p as a dipping sauce (or when dish is done, pour over all). And/or serve as "gravy" over pasta and chicken. So good !

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Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 10, 2008

So good! My whole family loved it. It was quick and extremely easy. I had HUGE chicken breasts, so I just sliced them half (like cutlets). No pounding, easy rolling. After rolling, I dipped them in beaten egg before coating in breadcrumbs. Then I put a small pat of butter on top of each roll. Like another reviewer, I also made the honey/mustard sauce from the Aussie Chicken recipe from this site. (Note: If you make that sauce, leave out the corn syrup. It's NOT necessary!). It was so good, I'm making it for the second time in a week!

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Roni

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Reviewed: Jul. 6, 2008

this turned out terrific! my sons ages 10,6,2,and 13 months ate it super, i went pretty heavy on the garlic and added some onion powder. this will surely be something that i cook again

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frame

Cooking Level: Expert

Living In: Canton, Illinois, USA

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Reviewed: Jun. 23, 2008

Great recipe! I will use again! I bought thin sliced chicken and that worked great and did not salt/pepper the chicken. Next time I will find a sauce to put over it.

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SMITTY2244

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Reviewed: Jun. 23, 2008

I loved this recipe...I used velveeta cheese instead of swiss and it was perfect!!!! It is a great recipe for leftover ham!

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AMETZGER623

Cooking Level: Intermediate

Home Town: Franklinville, New Jersey, USA

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Reviewed: Jun. 23, 2008

very good. Everyone loved it.

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Brandy

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Reviewed: Jun. 22, 2008

Simple and delicious! Doesn't get any better than that...

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: Jun. 16, 2008

I made this for Mother's Day and I made this for about 15 people. Our power went out 1/2 way through the cooking of this and we had to cook the rest of the time on the grill. Thanks god for the grill. Anyways, the mothers loved it and couldn't stop talking about.

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Dani

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Reviewed: Jun. 10, 2008

Simple and always turns out well. I use smoked provolone instead of the Swiss cheese. A staple recipe in my house.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

Very easy to make and tastes great. I dipped the chicken in eggbeaters and baked it for 25 minutes at 400. We tried rolling it but we just ended up folding it in half.

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allie

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