Reviewed: Jun. 19, 2006

Great dish!! I made it for a Sunday dinner and it was fabulous!! I did do a few different things, first, instead of dipping the chicken in the butter, I dipped it in basil, and balsalmic salad dressing and then into the crushed corn flakes, and I dotted the chicken with butter, and I didn't make the sauce, we found it didn't need the sauce. It turned out very moist and delicious! My husband and son raved about it. Will definately make this again! Thanks!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Jun. 2, 2006

This is delicious. Pounding the meat very thin helps it cook properly and makes rolling it up easier. I had honey corn flakes on hand and didn't care much for them, especially with the sauce. Next time I will use egg in place of the butter to keep the coating on better, and either plain cornflakes or butter cracker rounds. Update: After making this recipe a few more times, I decided that although it has great flavor, it is a tedious recipe. I do not make this version of cordon bleu, BUT I still use the sauce! GOOD sauce.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: May 23, 2006

It was very good, but I should have used thinner sliced chicken breasts so that the chicken could roll better. I had to use toothpicks to keep it all together.

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minijellyfish

Cooking Level: Beginning

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Reviewed: May 15, 2006

I used this sauce with another recipe. Also good with cheddar cheese soup.

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lyndylou

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Apr. 8, 2006

Really great!... liked the creamy sauce. Used mozzarella cheese instead of swiss. The cheese will run out if you don't tack up the sides of the chicken breast. One thing that helps is if you fold the ham around the cheese, and then wrap the ham/cheese square in the chicken. Less cheese oozes out! Will definately make again!

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taflambas

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Reviewed: Mar. 21, 2006

Not exactly the easiest thing I've ever attempted, but the end result was really good. My boyfriend thought they were the best. Also, I used provolone as he's not overly keen on swiss cheese.

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wovillton

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Feb. 15, 2006

These are delicious!!! The sauce is really good over rice.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2006

We loved this recipe. I was out of ham, so I used thin canadian bacon instead. Also, I left the cheese and canadian bacon slices whole and put them directly on the chicken before rolling. I didn't have corn flakes, and used total flakes instead. Also, I was out of sour cream, but had some sour cream onion dip made up. I added that to the soup and it was delicious. This recipe is obviously very adaptable, and the flavor and texture were excellent.

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BenevolentEmpress

Cooking Level: Expert

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Reviewed: Feb. 4, 2006

This recipe is great even without the sauce. Used half butter and half EVOO to coat chicken. Yummy! Also made with chicken tenders without the ham and cheese. Delicious!

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What's for dinner mom?

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Jan. 21, 2006

This was great!! My husband doesn't like swiss cheese, so I substituted provolone, and don't feel like I lost anything. It tasted great, and the rolls are easy to heat up as leftovers!

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ceehrig

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Reviewed: Dec. 7, 2005

My husband says this is the best new recipe that I've ever made, and he's hard to please. I did things slightly different for personal preferences. First of all, I used Italian bread crumbs instead of Corn Flake crumbs because that's all I had in the house. I used munster cheese instead of swiss becuase neither of us like Swiss. And I didn't make the gravy, because my husband isn't a gravy person. These were so simple to make, took little time and turned out wonderfully. The first time I made this it came out too dry, so I adjusted my cooking temperature the next time to 350, for 30 minutes, and it worked fine. I will definately make this again!

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MrsAltmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Travis Afb, California, USA

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Reviewed: Sep. 25, 2005

I've made this a couple of times now and it's very good. My suggestion is to add some garlic and dry sherry to the sauce mixture for flavor. Use fresh lemon juice if you've got it. Also, I added a bit of lowfat milk to the sauce as it was cooking. I thought it was a bit thick and needed to be thinned a little. I substituted muenster cheese for the swiss. Yummy! The leftovers were good too!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 14, 2005

Fabulous, absolutely fabulous!! Everyone in my family loved this! I used cheap deli ham and that worked out just fine:) This does not have to be an expensive meal! I loved the corn flakes idea, how wonderful! I cut out the thyme and added parsley. I omitted the salt because the ham was salty enough. I used egg whites instead of butter. The meal tastes great without the sauce:) Serve with butter potatoes and veggies. Yum, enjoy;)

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YUM8

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Reviewed: Mar. 8, 2005

This was very good. The next time I have a party I will put this on the menu. Very easy to make.

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KATHLEEN36

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Reviewed: Feb. 18, 2005

I sliced the rolls and served as appitizers with the sauce on the side it was a big hit.

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CREATIONS66

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Reviewed: Jan. 23, 2005

this was a great recipe I served it for a lot of people and they all loved it. the sauce was easy to make and taste great!!!!

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OFCBUZZ

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Reviewed: Dec. 6, 2004

im a beginner cook and this recipe was easy and DELICIOUS!!!! i did some substituting but it turned out great!

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AMILLETT

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Reviewed: Nov. 15, 2004

This was ok. My boyfriend just loved it, but I didn't think it could come close to the stuffed chicken recipe he had made me 3 weeks ago (see "Bob's Mexican Stuffed Chicken" recipe, also on this site). That's a hard dish to top.

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Kathy

Cooking Level: Expert

Living In: Smiths Falls, Ontario, Canada

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Reviewed: Oct. 30, 2004

The chicken recipe was pretty good...not excellent you understand. But still...tasty. The sauce was kind of lame. Too thick. Needed garlic or something of that nature.

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STANLEYDOLLFACE

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Reviewed: Oct. 28, 2004

this is yummy but i found it a bit difficult to get my chicken rolls to stay rolled. i had to use a bunch of toothpicks. i think i should have pounded the meat a bit flatter. i will be making this again. thanks for sharing.

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Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

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Cordon Bleu Chicken Rolls

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