Reviewed: Oct. 17, 2009

Chicken is very good, Did not care for the Sauce, Used Cream of Mushroom

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CraigG

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Reviewed: Oct. 17, 2009

Excellent! very much enjoyed. The sauce I did add more lemon than called for. Looking forward to the next time...

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sclaw

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Reviewed: Aug. 11, 2009

Amazing! I've made this for a dinner party and they loved it! I skip the sauce, and use bread crumbs seasoned with thyme, oregano, basil, garlic salt and Parmesan cheese instead of the cereal. Absolutely perfect, every time (and I make it often :D )

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GourmetGoddess

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

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Reviewed: Aug. 10, 2009

Excellent!! I made this for three children ranging in ages 4-11 and they loved it!!

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bettycrokrz

Cooking Level: Professional

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Reviewed: Jul. 14, 2009

This recipe is awesome! The chicken stays very tender. I do not use the sauce because the chicken is amazing without it!

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E.A.T.

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Reviewed: Jun. 17, 2009

THIS WAS GOOD. I USED CRUSHED CROUTONS AND BREAD CRUMBS.

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2009

I loved the chicken! I will definitely make it again. As for the sauce the idea of it sounded great but it didn't add much. Next time I'll just make the chicken

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lorig23

Cooking Level: Intermediate

Home Town: Winchester, Tennessee, USA

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Reviewed: Jun. 3, 2009

Awesome recipe. I used bread crumbs rather than corn flakes. Also added some dejon mustard to the sauce and it was awesome! Super easy.

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Brandy

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Reviewed: May 12, 2009

This recipe was a hit in my house! I used provolone cheese, and crushed Crispix, b/c that's what I had on hand, but I don't think either substitute changed the final product much. I will definitely be making this again!

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: May 6, 2009

This was really good and simple. I didn't really care for the sauce, but my husband didn't mind it....

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: May 1, 2009

This was simply the BEST!!! Everyone raved how delicious it was during dinner. I felt very proud!

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cherokee chef

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Reviewed: May 1, 2009

We REALLY enjoyed this recipe. I rolled them and secured them with toothpicks while dipping and coating, but removed the toothpicks prior to baking and it worked out fine. I think the sauce was okay, next time I might look for another recipe, but it was quick and I appreciated that. Thanks for a great recipe!

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saynay18

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Reviewed: Apr. 15, 2009

My entire family really enjoyed this recipe. My husband is not a big fan of chicken and he told me to definately make this again. I actually tried using the bread crumbs like alot of people recommended but I think next time I make this recipe I'll use the corn flakes. It would give it a much crispier crust. My husband usually won't eat sauce or gravies with his meals but he actually loved it. I found the sauce to be a little bland and to thick so I add a little onion powder and garlic powder and some milk to thin out the sauce slightly.

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CARRIEDEL

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Reviewed: Apr. 6, 2009

LOVED IT! I am going to make this for company. One roll is a perfect serving. I have three kids who don't eat meat so I just put swiss in the center and made sure I folded in the edges and rolled. I think these were every bit as good as the ones I put ham in. I also seasoned the cornflake crumbs with seasoned salt. DELICIOUS!

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madyson007

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Reviewed: Mar. 31, 2009

Always a great recipe, Sometime i butterfly my chicken breasts if i get some big ones, it's easier than pounding them out.

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Arica Ramin

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Reviewed: Mar. 25, 2009

Although this dish is a bit more time consuming than others, it turned out great. I used swiss cheese, however I will try provolone next time. The chicken was very tender and a hit among the fam.

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Best Chicken Cordon Bleu I've ever made! The only thing I did different was use bread crumbs instead of cereal.. and seasoned w/ garlic powder and parm cheese. For the sauce I added 2 table spoons of mustard to give it a kick! It was GREAT.

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Chrisarino1014

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Reviewed: Mar. 23, 2009

This was fantastic!!!! I made it for my Mom and Dad for dinner and they couldn't stop giving me compliments. This is a keeper recipe and the sauce is out of the world. I dipped the chicken rolls in melted butter and then in bread crumbs and baked at 350 for 45 minutes, turned out great. I'm so glad I made this tonight, it was such a success!!

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Mar. 21, 2009

This is great,the only change I made was to use Glenns Cheese Sauce found on this web site,OMG what a combo.

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Barry

Cooking Level: Expert

Home Town: New Boston, New Hampshire, USA

Living In: Antrim, New Hampshire, USA

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Reviewed: Mar. 19, 2009

this recipe is good but i'm not a huge fan of swiss cheese! would there be anyway i could substitute the swiss for a similar cheese? and if what type?

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