The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 4, 2009
This is a very tasty and impressive dish that does not take long to prepare. I made zero changes to the recipe, and it was absolutely wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 4, 2009
The chicken came out great. I browned it and finished it off in the oven. I made the sauce separately and I don't know what I did wrong but it tasted great but only held it's form for a few minutes. Then the oil separated and it wasn't edible. I tried making the sauce twice with the same results. Such a bummer because the sauce tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 3, 2009
Excellent recipe! This is the best Chicken Cordon Bleu I have ever had! The sauce is to die for!
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Cooking Level: Intermediate

Home Town: Washington, Michigan, USA
Living In: Vestal, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 2, 2009
This was delicious just the way it was described in the recipe.
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Jan
Photo by Jan
Home Town: Baltimore, Maryland, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 2, 2009
Love this recipe. I do double the sauce ingredients because all my friends want extra sauce..in fact they can almost drink it :) I also use turkey ham, so that the ham is not as sweet..some people want no sweetness. Might be a alittle healthier..hehe. Thanks for sharing this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 1, 2009
this was really yummy. i gave it a 4 only because i changed it some. some things i did differently, cooked chicken breasts with bone and skin in crock pot until done(skipped the flouring and browning step). remove the bone and skin, wrap the large pieces of chicken(or several small pieces) with swiss, then ham. melt the butter in the skillet, add a bullion cube and i used the broth from the crockpot instead of wine, simmer for a minute, then add the cornstarch/cream and whisk until it thickens. i poured some sauce in a baking dish to cover the bottom, put the chicken/ham pieces in, then poured the rest of the sauce over the top. sprinkled a little parmesean on top, baked at 350 (covered)for 10 minutes until bubbling. and voila! was super delicious! picky boyfriend even loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 31, 2009
While my family liked this, we found it just a little bland. Next time I make it I will sprinkle some pepper and garlic powder on the chicken. I also made a double batch of the wine sauce and it was waaaaay too much for us. All of that said... it is a good recipe, elegant and easy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 30, 2009
This was incredible. I used 8T of butter and white zin wine. I adds the cream to the broth/wine about 5 minutes before it was done cooking and found that I didn't need the cornstarch. This was just divine. I would recommend doubling the sauce, it was so yummy, not a bad thing to have extra. Thanks for sharing!!!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 30, 2009
Has anyone reduced this recipe to 2 servings? I did, but it doesn't look like there will be enough sauce. In the reviews it has been reduced to 3 servings and one changed the ingredients in the sauce and the other didn't reduce the sauce and had a lot left over. I haven't made it yet, but guess I will adjust the amount as I cook, if it doesn't look like enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 29, 2009
For all you people who cooked the sauce separately, may I assure you that your sauce is in no way superior. It needs to be made in the pan where the chicken was cooked in order to scrape the flavorable fond off the bottom.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 28, 2009
Wonderful-loved the sauce.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Aug. 26, 2009
This was FANTASTIC!! I used 2 slices of thin ham on each piece of chicken though. I also seasoned the chicken and sauce with Slap Ya Mama. My husband and son went back for seconds and had each 2 chicken breasts! He said it was a KEEPER for sure.
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Photo by DENISELAIRD

Cooking Level: Expert

Home Town: Galliano, Louisiana, USA
Living In: The Woodlands, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 26, 2009
This is EXCELLENT. I did take another posters suggestion and i baked the chicken and made the sauce on the side and served it that way. I also served it with twice baked potatoe spinach and mushrooms and an awesome salad. I will make this over and over again!!
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Cooking Level: Expert

Living In: Abilene, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 26, 2009
so amazing! my fiance loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 26, 2009
My boyfriend said this was the best dish I had ever made! The only change I made was breading the chicken cordon bleu with egg, flour, and bread crumbs and I used proscioutto instead since I love it so much. The sauce was delicious and I can see myself using it on dinner crepes or something in the future. GREAT RECIPE! and very delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 25, 2009
Made this as it called for and really good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 25, 2009
Amazing recipe!! I have made this a couple of times now. The sauce is a perfect compliment to the chicken without being too rich. I suggest a high quality smoked ham for the best flavor. I made this for a dinner party and changed a few things up because I couldn't fit the amount of breast I need into one stove top pan. After browning the breast I placed them in a glass pan and poured the wine/bouillon mixture on the chicken. I baked it at 350 degrees for 20 minutes and it came out great. I have made it with both ways of cooking it and they both taste great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 25, 2009
One of the best on allrecipes.com. What I did was copied pasted this recipe in a Word document then copied and pasted the three most helpful reviews on the bottom (shrunk the font a little so it ends up on one page). Then I took a highlighter and highlighted the best suggestions, or what I thought was good advice. The highlighting helps because my eyes only focus on the good stuff so I'm not reading all the other stuff that I'm not doing. Much better than rewriting then not being about to read my handwriting. Also put this in a clear plastic sheet protector because I'm a really messy cook! I obviously make this a lot! Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 22, 2009
By far, my favorite chicken dish to serve for dinner guests. I use red cooking wine for a richer flavor and I've had rave reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 20, 2009
I registered with allrecipes.com just to review this recipe! This was the best dish I have ever ate let alone made. I customized it by putting all reviewer suggestions together. I only did 3 servings. I pounded the chicken probally 1/4" thick and put about 1tbs of dijon mustard in each. I used 1 slice of thick ham wrapped around 2 pieces of provolone. I tied it with cooking string and fried it in 3tbs of butter and 3tbs of extra vigin olive oil on med high 5 mins each side. Baked at 350 for 20 mins. I poured 1/4 of the butter/oil in a saucepan on med along w/ 1c chicken broth and 2ts of bouillon for about 9 mins with a lid then added a slice of provolone for 1 min. Then i added 2c of whipping cream(regular) and 2tbs of cornstarch and simmer for 5 mins and boil for 5mins until thick and poured it all in the pan with the chicken. It was AMAZING!!!
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