Reviewed: Oct. 26, 2004

Dinner was great. I altered the recipe slightly and used Panko and regular breadcrumbs. I also brushed egg on the chicken (for coating rather than dipping in butter)and sprinkled the breadcrumbs over the top.

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WALLYSGURL

Cooking Level: Intermediate

Home Town: Amherst, New York, USA

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Reviewed: Oct. 7, 2004

Really good recipe. I followed some other reviewers and uses Italian bread crumbs and egg, then drizzled the butter over top. My husband and son both said it was very good(unusual with new recipes). I am going to have to learn to pound the chicken a little better, it was kinda hard for me to roll everything up. Other than maybe a little more cheese I wouldn't change a thing. I did not make the sauce.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Sep. 21, 2004

This was the first time I made homemade chicken cordon bleu, usually relied on the frozen variety and I must say this was excellent! I will never use the frozen variety again. The corn flakes added alot of crunch and the sauce was so easy to make yet so tasty!

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SANDIBTNT

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Reviewed: Aug. 30, 2004

This was great. I did however change some to my taste but the recipe was great! Thanks so much.Claudia

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CLAUDIANPER

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Reviewed: Aug. 25, 2004

My family loved it. The sauce is really good and easy.

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BORSHIA

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Reviewed: Jul. 15, 2004

Pretty good, I used bread crumbs instead of cornflakes, which turned out well. I think more swiss cheese should be used, and the sauce turns out a little bit thick, but it was a crowd pleaser for the most part.

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ALICIAFMCCAULEY

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Reviewed: Jul. 12, 2004

SuPer GooD!~ my family loved it. I thought next time I could slice the rolls for a party snack. The only other thing I can say is WOW!~

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HAZELV

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Reviewed: Jun. 30, 2004

My family LOVED this dish. It is easy to make, and was something new and different. I don't have a meat mallet so I had to beat the chicken with my fists haha, but it worked just fine. Definitely recommene this to anyone!

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ERICAF78

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Reviewed: Apr. 11, 2004

This is a great recipe---the one thing that I changed was using honey flavored corn flakes rather than the plain corn flakes. It adds a touch more flavor. But besides that, it is a great meal and I always get lots of compliments.

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JPCOOKER

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Reviewed: Apr. 8, 2004

wonderful!! the only thing i would suggest would be, becare how much thyme you sprinkle on the cheese & ham. a little goes a long way. my husband loved it as well as myself! i would definately make this meal if having company for dinner!!

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BUISSE

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Reviewed: Jan. 18, 2004

Have made this only once so far. Not all ingredients and time are always available in your cupboard. But take the time to make as its delicious.

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MRS MCKISSES

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Reviewed: Jan. 13, 2004

Even I was impressed with me when I made this one! Considering how relatively easy it was, the presentation and taste were GREAT. I used provolone, just because that's what I had. And adding a little lemon juice to the sauce did help cut the "cream" taste. Overall - YUMMY!!!

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ferrermartinez

Cooking Level: Expert

Home Town: Irving, Texas, USA

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Reviewed: Oct. 7, 2003

********** This has become my all time fav. recipe, If i could i'd give it a 10 star review. I made this for a dinner party i had, it was a hit, everyone loved it. thank you for sharing this wonderful recipe. Mommy 2 Sara

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coreyandlaura

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 23, 2003

Very good recipe. I only made a few changes, but the heart of the dish remained true to Michelle's original: 1) used Italian-seasoned breadcrumbs instead of cereal flakes 2) placed rolled chicken in an *un*greased dish, drizzled half the butter on top, sprinkled crumbs over, flipped and repeated. I mixed the extra breadcrumbs with the rest of the butter, and spread around chicken rolls, then baked. (makes a nice stuffing-like addition once baked) 3) Sauce was a bit too thick, so I used half-and-half instead of sour cream (which was great later on baked potatoes) Good work!

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JK Cole

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 1, 2003

This was absolutely heavenly! I modified as follows: I used provolone cheese instead of swiss, and flavored with sundried-tomato, basil, and garlic. I also surrounded the chicken rolls with red pepper strips and onions and basted with a little margarine. Fabulous!!

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PILOTGAL

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Reviewed: Jul. 26, 2003

This was very easy and wonderful. Even my 2 yr old loved it! I made it without the sauce. One of my favorites!

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MDDOSS

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Reviewed: May 20, 2003

This was G R E A T !! How gormet? The only thing I changed was rollin the chicken in bread crumbs instead of cereal. The sauce (i was a little skittish because i don't care for the cream of ___ soups) was excellent!! This is my fiance's favorite meal :)

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Noelle

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Reviewed: Mar. 18, 2003

I used a little more cheese than called for and rolled them in eggs and bread crumbs (instead of butter and cornflakes). My husband and I really liked the sauce, and it is especially good on fresh steamed asparagus. I didn't even think to add white wine, but I definitely will next time.

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BLISSFUL_IN_TX

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Reviewed: Mar. 14, 2003

This was easy to make, and handled substitutions well. I used a provalone rather than swiss, my 9-year-old liked it a lot, as did my husband. The sauce was better if doctored up with a little white wine and a little drop of lemon juice to cut the "cream soup" flavor... Will make this again and again, I'm sure...

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