Reviewed: Feb. 5, 2007

Every time I make this my family loves it. I melt the butter in the 13x9 pan in the micro and then roll the chicken in it and then roll it in bread crumbs and return it to the pan. Very easy. I use whatever kind of cheese I have on hand in the fridge. Be sure to put a little water in the bottom of the pan so they don't stick. Also, the sauce it the best!

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Molly's Mom

Cooking Level: Expert

Living In: East Hartford, Connecticut, USA

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Reviewed: Feb. 2, 2007

These were wonderful! My whole family loved them including my 8 year old and 18 month old. They presented very well and would look lovely for company as well. I did decrease the cooking time to 35 minutes and cooked it at 350 degrees as other reviews suggested.

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Robin

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

Easy to prepare, the sauce was very good but this was my second time making this and the temperature needs to go down on this or it will dry out, which was what happened on both occasions. Because I dont like tasting wood.

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VODKANTONIC

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Reviewed: Jan. 21, 2007

This was really easy and tasted great. I did't have cream of chicken soup, so I used cream of mushroom which worked well. I will make this again!

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hs in so cal

Cooking Level: Expert

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Reviewed: Jan. 9, 2007

This was terrific! The sauce was awesome too, much lower in calories than a typical cordon bleu sauce. I didn't use butter, but olive oil instead, to cut out somemore of the calories, and didn't have cornflakes, so used breadcrumbs. I'll say that the sauce was phenomenal. Thanks for the recipe.

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KimsBistro

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 29, 2006

This was the easiest receipe to do but it has garnered me more 'kudos' than any other chicken receipe!!! Very rich and wonderful taste.

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darkpitt2

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Reviewed: Dec. 20, 2006

This was a great recipe, very easy to put together. I did use provolone cheese instead of swiss and it was very good. Also, I used seasoned bread crumbs for the breading. Next time I may not use the butter and try milk or egg instead, to reduce calories. Definitely will make again.

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AngieM

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Reviewed: Dec. 14, 2006

I really enjoyed this recipe! The only thing I changed was 1) I didn't need toothpicks and 2) I added 1/2 cup milk to the sauce. I might experiment a little with different spices, like garlic powder sprinkled with the cornflakes. Thanks for the post!

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lestoby

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2006

Very tasty...Thanks...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 8, 2006

The whole family loved these. Pounding out the chicken is the most time consuming part

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Sandi

Home Town: Los Angeles, California, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Oct. 21, 2006

We really enjoyed this meal

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Oct. 8, 2006

I liked the recipe, but I learned to use smaller breast pieces next time. All I tasted was chicken. I enjoyed the ease of the sauce, but it was not the tipical cordon bleu sauce. Thank you for the recipe.

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Brakofday

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2006

This was okay. I liked it but my family thought the swiss cheese was overpowering. I will most likely make this again except change the cheese to something else.

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Sep. 17, 2006

We loved this. Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 12, 2006

This is a great dinner. My whole family loves it.

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Carrie

Cooking Level: Intermediate

Home Town: Ocean Shores, Washington, USA

Living In: Rota, Andalucia, Spain

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Reviewed: Aug. 2, 2006

This recipe is great. I thought the sauce was going to be heavy, but it was so good. Very light and creamy. I will always include it when I make this recipe.

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Toni L

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Jul. 10, 2006

I enjoyed this recipe with some minor alterations to the spices: used Herbs de Provence (ooh la la) instead of thyme inside the rolls and added some Paprika to the coating for a little color and spice. Baked at 350 degrees for about 30 minutes. Didn't use the cream sauce this time, but will try it next time. Good recipe!

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J$

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Reviewed: Jul. 4, 2006

Very good. The sauce and chicken really worked well together. The best Cordon Bleu recipe I have tried so far.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 30, 2006

What a great recipe! I changed it just a bit to suit my taste: I didn't have cornflakes on hand, so I used regular bread crumbs. I also used cheddar cheese instead of swiss. The sauce to go over this is wonderful, and I added the drippings from cooking the chicken. It got rave reviews all around. I would definately make again and again!

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Erika

Home Town: Seymour, Connecticut, USA

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Reviewed: Jun. 20, 2006

I loved this recipe after I made a few small changes! Try cutting the chicken breast open and placing the fillig in the center then closing it again instead of rolling it. I replaced the bacon with smoked turkey and the thyme with a 1/4 tsp. oregano. I also substituted half of the butter with garlic butter. It was really great!

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Mona

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