Reviewed: Feb. 17, 2009

Fantastic! My husband absolutely loved this and he doesn't like ANYTHING! Very picky. My teen daughters helped make it and now ask for it all the time. I substituted pepper jack cheese for the Swiss, used 2 slices of Oscar Mayer Deli Fresh ham and dipped the rolled chicken in egg before breading. Thanks so much!

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Ivy

Cooking Level: Expert

Home Town: Baldwin Park, California, USA

Living In: Buffalo, New York, USA

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Reviewed: Feb. 17, 2009

Very tasty! I dredged the chicken in egg before rolling in bread crumbs. Also, all I had was thick cut spiral ham and it was delicious!

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CriticalMass

Cooking Level: Beginning

Home Town: Edmond, Oklahoma, USA

Living In: Beaumont, Texas, USA

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Reviewed: Feb. 17, 2009

I love Chicken Cordon Bleu and have been making it like this for about 5-6 years. I always need to bake my chicken for much longer though...about an hour at 350 degrees. They always come out juicy, never dry.

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mkubitski

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

good recipe,but you need the sauce.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 16, 2009

Very good and easy! I bought thin-sliced chicken breast so I didn't have to pound it and it rolled and cooked perfectly. The sauce in other comments is very good also.

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Mindy

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Reviewed: Feb. 15, 2009

Really good. Served with Jasmine rice and sweet peas. Used Hollandaise sauce with the chicken.

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Feb. 15, 2009

I dipped the chicken roll in egg to help the breadcrumbs stick. The sauce idea from another reviewer of cream of chicken soup and sour cream with a tablespoon of lemon juice finished it off. We were very happy with the results.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Feb. 14, 2009

My husband proposed to me after making this dinner! Lets just say I said Yes!

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Stephanie

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Reviewed: Feb. 13, 2009

Soooo easy! I used turkey breasts (scallopinied) and had just enough prosciutto on hand to substitute the chicken and the ham. Very yummy.

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LOIS W

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Reviewed: Feb. 12, 2009

First off, I made a lot of changes... First I took the chicken breast and butteflied it (and tenderized it a little) then seasoned both sides with some Salt, Pepper, and Garlic Powder. Then I laid a slice of Black Forrest Ham and a slice and a half of Swiss Cheese on top of the Chicken, rolled it up and put the toothpicks in to hold it together. Then I dipped the chicken in an Egg Wash and coated them with a generous coat of Panko Breading (with a few dashes of Black Pepper and a Tsp or so of Paprika mixed in with the Panko). I baked at 350 for a little over an hour, and added a slice of Swiss on top after the breading was already crispy. I served this with Garlic Mashed Red Potatoes. The meal turned out fantastic. My Wife and I both enjoyed it very much. If you want a little extra crunch to this recipe go with the Panko Breading. It was great. If I would make any other changes I would add more cheese inside and probably a little more ham too. Definitely worth a try!!

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KID_A26

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 12, 2009

This was good,really good,I did everything the recipe called for except I used pepper jack cheese,the pepper jack added a bit of spice that I liked. Thanks for the recipe.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Feb. 12, 2009

sounds great!

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GumboGirl

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Reviewed: Feb. 12, 2009

Yum Yum I've actually been making this for a while. Instead of dipping in egg, I dip in zesty italian dressing and then roll in seasoned bread crumbs. Heavenly!

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A-NET

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Stevensville, Maryland, USA

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Reviewed: Feb. 12, 2009

Very tasty.

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stannius

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 9, 2009

My 11 yr old daughter & I prepared this dish together. The prep was laborious & fun at the same time. The tenderizing portion was challenging as you need to have a relatively consistently flat chicken breast to make the rolling work well. We used deli ham this time but would like to use a thicker cut next time. Otherwise followed the recipe to a t. What we found is that the cooking time in the oven actually took about 10 min longer than the recipe said but it was well worth the wait. When the finished product came out, it was delicious as well as aesthetically pleasing. I felt like a real pro. My mother in law had seconds and my wife raved about it for 2 days. We had red potatoes and broiled asparagus as sides...We'll definitely be doing this again.

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Sambo

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Reviewed: Feb. 6, 2009

This was a very easy recipe, and tasted delicious. I did dip the chicken in some egg substitute (you could use egg) before breading them. This helped the breading to stick better. Also, as I wasn't sure what type of ham to use, I bought pre-cooked, pre-packaged, low-fat ham steaks, and sliced them in half lengthwise and then in half again so that there were four pieces from each ham steak. This gave a pretty nice slice of ham for each piece of chicken. Using reduced fat cheese also helped to lower the fat in the recipe. I would definitely make this recipe again!

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Feb. 4, 2009

Delicious! I had a request from my boyfriend to try making Chicken Cordon Bleu, so I thought I'd attempt it. I couldn't believe how easy it was, or how great it turned out. I had some difficulty "stuffing" the chicken, I ended up sort of folding/wrapping it around the ham and cheese. It still tasted excellent!

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Erin

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 3, 2009

Delicious and easy recipe! I have made it twice now and it tuned out perfectly both times! My husband requested it because he loves the taste! I made it with homemade breadcrumbs and it was awesome! I will for sure be making this again!

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Ness

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

Very good! I used Shake and Bake for the bread crumbs and it turned out well. I served it for dinner when my dad came over and he loved it! My husband wants me to make it again.

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