The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 25, 2009
Delicious. It has a different taste because of the wine, but it is a great taste. I served it over rice so the rice could soak up the sauce. It was even great as leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 24, 2009
wow. i suppose there are enough reviews of this dish already but i had to chime in. i made this recipe as written tonight, except for doubling the sauce which was great because the sauce is incredible. it took some time and effort, but the end result was more than worth it!
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deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 24, 2009
Yummy. At the time I didn't have a meat pounder, but I got one now. I will make the chicken flatter next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 24, 2009
I loved this recipe. I cooked it exactly as the recipe specified and it came out amazing. I will definately make this again, and again, and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 23, 2009
So easy and delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 23, 2009
I never makes any comments, but HAD to make one here- this recipe is sooo good!!! I followed some of the other reviews and used egg/bread crumbs instead of flour and browned the chicken then baked in oven at 350 for 30 mins. Also, I doubled the sauce, next time I might even triple it! Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 21, 2009
I made this for dinner last night and it was a big hit with the whole family. In my book, anytime both kids love something it rates 5 stars. I did change the cheese. I found sliced asiago at the market and thought that would add a richer/deeper flavor. Another big bonus...it only takes one pan. My 15y/o asked for the leftovers in his lunch today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 18, 2009
My husband loved this recipe. I forgot to coat the chicken with the flour/paprika, but it still turned out great. I also didn't have any chicken boullion, so I used beef (I'm sure that's a major faux pas). I added sliced mushrooms to the sauce and used a lot more of the white wine than it called for. We'll definitely make this again.
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Photo by MegMkrt

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA
Living In: Wheaton, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2009
as quoted by my picky eater boyfriend "This could be served at a wedding!" only rated it a four because it was a bit difficult to keep together while in the pan. worked much better baking it at 350 for 35 minutes.Delicious!
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Photo by lisaj4412
Home Town: Billerica, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2009
This is a little time consuming, but worth it. Everyone loves this recipe. I have made it many times now. Thanks for the family keeper!
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Photo by Gina

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2009
The reviews were defintely spot-on for this recipe! I used precut thin, scallopini-stlye chicken breasts so we had 8 servings instead of 6, so I just increased all of the other ingredients. I added grated parmesan, garlic powder, and onion powder to the flour. I had Chardonnay on hand, so I used that for the sauce, which we thought was excellent. Probably not good for you, but it made the dish!! This is the best chicken cordon bleu recipe I've found to date!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 11, 2009
I made this last night for some friends, it was wonderful. I followed the other suggestions, and brushed with egg and used bread crumbs instead of flour. Rolled cheese in the ham before putting in chicken and it did help to keep the cheese from oozing out while baking. Baked for about 30 min in a 350 oven; came out perfect! For the sauce, I didn't have whipping cream, so I used a can of cream of chicken soup added one can of water and 1 Cup of Pinot Grigio; salt and pepper and then let it simmer on the stove while the chicken was in the oven and it was delicious and very easy. Served with angel hair pasta and asparagus wrapped in prosciutto (recipe from this website). Great dinner, thanks! Will definitely serve again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 11, 2009
This was one of the best recipes that I have ever made! My only critisicm is that the sauce overpowers the ham and cheese filling. Next time I make it I will try a more flavorful cheese...possibly goat cheese. Overall, it was still delicious!
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Photo by Jen DeLaCova

Cooking Level: Intermediate

Home Town: Placentia, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 10, 2009
My daughter helped me prepare this dish. We followed the directions and it came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 10, 2009
A very similar version of this recipe has been passed down from my Grandfather. A critical modification is Cappocollo (spicy Italian ham)...and I tend to use a few slices. I also add sliced, fresh mushrooms on top of the chicken before topping it with the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 9, 2009
I made this tonight for my family and inlaws. I followed the recipe and added a little extra wine. Everyone loved it and my MIL asked for the recipe. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 8, 2009
awesome........It was a hit with the whole family. I added fresh sliced mushrooms to the wine and chicken broth.............it was amazing I should have made a double batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 8, 2009
OMG!! Awesome! I have the pickiest eater, and he loved this! The sauce was to die for. And I didn't even change a thing.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Salem, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 5, 2009
Had to make some adjustments on the fly, but it turned out great. A very tasty meal for several days.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 5, 2009
This was very tasty and moist. The cream sauce was superb! I followed a lot of the suggestions and it was a hit. I was concerned it would not have enough flavor since the only seasoning is Paprika so I lightly seasoned the inside of the chicken breasts with season salt. I also used bread crumbs as suggested and I lightly seasoned the crumbs with season salt, onion powder, and paprika. I browned them in a skillet for 10 minutes then finished up in the oven for 20 mins on 350 degrees. I prepared the wine sauce separately. I will definitely prepare this again!
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