I have cooked this recipe using the exact instructions several times and it is fantastic. To remove some of the calories, I now use only 1 tbs of butter and I use skim milk instead of heavy whipping cream. It is still excellent. This is really a very quick recipe, if you take a shortcut. Since chicken breasts are usually very thick, I just use a sharp knife to cut them in half horizontally until they resemble a butterfly (don't cut all the way through). Then I place a slice of cheese and a slice of ham on each and fold the chicken back together. It's very easy and no need for toothpicks since you didn't pound the chicken and roll it up. My husband love it and it is a family favorite.

I had given up on Chicken Cordon Bleu a few years ago. I hated the nightmare of the rolling and browning, and I found the results less than impressive. But, I was in a school-night dinner pinch and needed to use up some sliced ham, so I decided to give it a go. This turned out great!! I did change up the cooking method a bit - like I said, I hate the rolling. So instead, I coated the chicken with the flour and paprika and browned it in the skillet, then transfered to a baking dish, layered the ham and cheese on top, and baked at 375 for about 20 mins. Meanwhile, I made the sauce separately. Dinner was made - start to finish - in about 30 mins! This was so easy, fast (with my cooking method), and delicious! The sauce was out of this world! I'm making Cordon Bleu again!

This is sooo yummy!!! I wouldn't change a thing.

Excellent! WE loved it! Thanks!

This is a great recipe. Delicious!

I made this recipe as is and loved it! I didn't tie rolls with string, but did insert two toothpicks per roll until browned on bottom side. Removed toothpicks, used tongs to turn rolls and they stayed together without the toothpicks. I rolled the ham and cheese up (cheese on the inside) and then placed on one end of the chicken breast and rolled chicken breast up. I will definitely make this again...and again...

Very easy to prepare and tastes great! I will definitely make again!

This was really good, the only complaint I have is the sauce was a bit heavy, I will make again but with half and half instead

This is such a tasty recipe....My husband was so impressed. I wouldn't hesitate making this again, the whole family enjoyed it, even my picky 7 year old!!

This is amazing - and super easy! I didn't have a couple ingredients called for and made substitutions (white zin for the white wine; fat free half and half for the heavy cream) and it was still yummy.

Great easy recipe. My husband loved it and I've even made the sauce and chicken without the ham and cheese and served with rice. The sauce is the best part and VERY easy.

Love this recipe! Have made it many times and it's a family favorite!

I used smoked gouda instead of swiss, and it was delightful! The cream sauce goes very well with rice too, so double the batch. Even my 8 year-old liked it, which is really saying something.

Very good. I wrapped my Swiss cheese with the ham "Burrito" style before putting it inside the pounded chicken breast. I think this helped to keep more of the cheese inside the chicken apposed to leaking out into the sauce. I also tied the chicken with roast-string once around the middle. This made handling the chicken very easy and I didn't have to worry about the toothpicks getting in the way during the browning stage. Served with white rice and steamed broccoli. Great dinner. Thanks for the recipe.

This was soooo delicious! It wasn't very hard to make either. The cream sauce is definitly the thing that makes this different than any other cordon bleu I've made. I will be using this recipe often!

The key is to pound the chicken breasts very thin. This makes them easier to work with. Definitely one of my top meals to make for company!

I felt like I died and went to heaven! I followed the recipe exactly and it was delicious! No changes were needed at all! Thanks for the recipe!

We would give this recipe more then five stars if we could! The only chage we made was adding mushrooms on top. Yummy. Thank you so much for the recipe!

Turned out really greasy for some reason. I might try it again to see if I did something wrong the first time.

Unbelievable!!!!!!!!!