Reviewed: Apr. 16, 2008

Awesome recipe! I had never made Chicken Cordon Bleu before, but this seemed like I could do it, so I gave it a try. Glad I did! My fiance LOVED it and so did I. :] I opted not to use the sauce and it still turned out great! Also, like many of you, I used bread crumbs in substitute of the cereal. I highly recommend you try this one out!

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Katy Frame

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Crystal River, Florida, USA

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Reviewed: Mar. 23, 2008

I had never made Cordon Bleu before, so this was my first try at it. I thought this recipe was delicious! The men in my house couldn't get enough of it!!! The sauce was truly a wonderful touch at the end! I highly recommend it!

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Kristen M

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Reviewed: Mar. 9, 2008

This was a pretty good recipe. I don't think that I made the chicken thin enough, but it was definitely done in 40 minutes. I used provolone because that is what I had. Also, I used breadcrumbs as well. Turned out pretty well, but I am hesitant to say that it is "the best".

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

Simply delicious.

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THECOOK40

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Reviewed: Feb. 20, 2008

Very good recipe. I did change it a little bit. I used my own bread crumbs and I seasoned the chicken to my taste (I used thin fillets). I didn't want the rolls to dry out during baking so I baked them for about 30 min at 350 degrees and then broil them on Hi for about 2 min on each side just to brown the breading. It turned out PERFECT!! I will definitely make it again!

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Tahoegirl

Cooking Level: Intermediate

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 17, 2008

I find it really hard not to over cook the chicken. Good flavor. Sauce not so great. Nothing fancy.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Feb. 12, 2008

Amazing!

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HappyCook

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Reviewed: Feb. 11, 2008

Delicious and easy recipe. I followed the advice of others and used bread crumbs instead. I also used string cheese. I found the gravy to be a little thick so I added about 1/4 cup of milk to it. Maybe next time I will try white wine.

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Kathleen

Cooking Level: Beginning

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Reviewed: Feb. 6, 2008

ok

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bartels

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Reviewed: Feb. 2, 2008

AMAZING! What else can I say? I was looking for an easy recipe for my hubby's favorite dish! This hit the spot with everyone. I have made it over and over again.

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Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

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Reviewed: Jan. 25, 2008

Ok... this turned out so great. I always thought that this would be such a fancy...and far too difficult dish to make. I made our mouths water. I highly reccomend this.

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Pam's

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Reviewed: Jan. 18, 2008

I would like to give this recipe 5 stars but didn't because the cooking time was a little too long...30 minutes should have done the trick.This seemed intimidating but it was very easy to prepare although I did make some slight changes. I dipped the rolled chicken/ham/cheese in an egg wash and then into a bread crumb mixture of bread crumbs (of course), garlic powder and seasoned salt, placed into a casserole dish and dotted with butter. Bake 30 minutes in a 400 degree oven. Make the sauce! I added 1/2 cup of white cooking wine to the sauce and it was delicious! I served with steamed broccoli and some pasta(which goes great with the sauce!) Easy and impressive dinner.

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dufferz

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

I was terrified of making these, for fear they'd turn out "hideous". Surprisingly easier than expected, and wonderfully delicious. I used shredded swiss (all I had on hand). Egg held the breadcrumbs on perfectly. (Plain crumbs seasoned with garlic, sage, basil). Husband gave his five star approval, as did his insanely picky brother. Sauce is fantastic with some white wine added in.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 14, 2007

Used Italian bread crumbs in place of cornflake crumbs and this is a great recipe, especially liked the sauce

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 9, 2007

I'm 26, and all my roommates moved out so I am getting my cooking skills together. This recipe was sooooo good. I used bread crumbs vs. the cereal and the sauce was eh...but it came out sooo well!! I actually used thin sliced purdue chicken and it was perfect no hammering needed! Plus there were small enough that they would be perfect for a appetizer or tapas! (Great for parties) Thanks!

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Toni J.

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Reviewed: Dec. 3, 2007

this recipe is awesome. i almost didn't go through with it for dinner tonight, i'm pleased i did. i used provolone instead of swiss, because that's what i had on hand. i used chicken breasts with rib meat, removed from the bone. i saved the bones and cooked with chicken bouillion cube and water. since i was also out of chicken soup, i thickened the resulting broth with flour, then pulled the chicken that remained and chopped and added to sauce. i followed the rest of the sauce recipe. you must make the sauce. it's so good. i wrapped the cheese as well as possible inside the ham. i rolled in bread crumbs, since i didn't have cornflakes. i just finished cleaning the kitchen. my husband and i agree, it's the best cordon bleu we have ever had. our twins also liked it. thank you!

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oh! cooking mama!

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 15, 2007

Very good recipe, I wouldn't substitute the corn flake crumb for bread crumb, personal opinion. I added poultry seasoning to the bread crumb mixture. I also added white wine to the sauce. However, you really don't need the sauce. The chicken is juicy, moist, and flavorful enough without it. I served this dish w/ red potatoes and sugar snap peas. Oh, almost forgot to mention, my boys do not like Swiss so I substituted provolon and munster. I'll definitly make this again, think I might try Black Forest ham next time.

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MIsMeliss

Home Town: Wabash, Indiana, USA

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Reviewed: Nov. 5, 2007

I used to make this for my for friends in college and got rave reviews every single time. I'm a fan of using ingredients on hand so while I didn't follow the recipe exactly the results were the same. This is really great to serve if you are having a few people over (too many and the recipe could get a little time consuming). I tried to the sauce once and didn't particularly care for it so I haven't made it since, but overall a very good recipe.

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CNCETD

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Nov. 4, 2007

The taste was wonderful. I gave it a four because it is kind of a pain to roll the chicken. Next time I will just butterfly the chicken and put the Ham/Swiss in and then coat it with the Butter and Corn flakes. The sauce was great.

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SPRINGLADYCANTCOOK

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Reviewed: Oct. 15, 2007

My husband requested this for dinner and I begrudgingly agreed. That was before I knew both how easy they would be to make and how absolutely delicious they would be! Even my Mother-in-law, who made a surprise visit, commented on how impressed she was...who can ask for better than that?!

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