Reviewer:

Reviewed: Jan. 7, 2011

OK. Made this last night with a few changes and it ws simply the best Cordon Bleu I have ever had! I took salad croutons and crushed them since they are already seasoned it was perfect. Rolled them in it and browned them in just a pad of butter. The sauce I did the same except I deglazed the pan with some white wine. Outstanding!! I will servethis for a dinner party cut into circles with sauce dizzled over. If I could give this a 10 I would!

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11 users found this review helpful

Reviewer:

jagpot

Reviewed: Jan. 2, 2011

This recipe is easy and it tastes great. I tried it for new years and it came out delicious. The sauce was incredible too. I will definitely recommend this to my friends and will probably cook more often than just special occasions. Thanks for sharing. =)

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14 users found this review helpful

Reviewer:

Paz

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

Wow!! this is an excellent recipe. I made it exactly as directed and it was a hit for the whole family. Thank you Michelle.

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9 users found this review helpful

Reviewer:

Kelli

Reviewed: Dec. 29, 2010

They were tasty, but had a hard time getting the cheese to stay inside (even though I rolled the ends under as well)

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11 users found this review helpful

Reviewer:

snbrash

Reviewed: Dec. 15, 2010

Very good and easy! I added a little white cooking wine to the sauce. I also used italian bread crumbs.

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10 users found this review helpful

Reviewer:

KELLIB1

Reviewed: Dec. 12, 2010

Made this for a dinner party and it was a hit. I especially loved the sauce. I didn't have any cornflakes cereal so I used regular bread crumbs. I served it with mashed potatoes and corn. Was not difficult to assemble, but looks like it was when served. Crowd will think you are an aweome cook!

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11 users found this review helpful

Reviewer:

annette

Reviewed: Dec. 11, 2010

Easy to make - tasted great. I used mozzerella instead of swiss because we don't care for swiss cheese. I like the use of the cornflake crumbs which stayed crispy instead of getting soggy. I made the sauce, but most of the family just ate the chicken plain, so I probably wouldn't make that part again. Overall, a great meal.

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13 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 1, 2010

Good recipe! We really enjoyed these but I wasn't so sure if I liked the taste of the sauce...my husband on the other hand LOVED it!

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11 users found this review helpful

Reviewer:

Terri

Cooking Level: Intermediate

Reviewed: Oct. 25, 2010

Followed someone else's suggestion and mixed some Italian bread crumbs in with the corn flakes. Also added a couple of huge dollops of dijon mustard on the chicken (I love that flavor in this dish). Also followed whoever's absolutely brilliant suggestion of wrapping the cheese in the ham first, then rolling it in the chicken to prevent less cheese loss. And added another teaspoon or so of lemon juice to the sauce. This is SO GOOD!!!!

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10 users found this review helpful