The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 20, 2003
Great recipe Michelle! I used Kassari cheese because I had no swiss (Kassari has more flavor). My family loves savory dishes like this. I, too, used white wine and a bit of sherry in the sauce. Thanks so much for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 14, 2003
Delicious! I used bread crumbs to coat the chicken and then sauteed in a pan with a little butter and olive oil. Once browned, I made the sauce, adding my usual seasonings and some white wine. I then poured the sauce over the chicken to heat through. Thank you Michelle!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 7, 2003
Good recipe, but I cooked it about 10 minutes less than called for. The sauce wasn't bad once I added 1/2 of white wine to it. It wasn't the gourmet type sauce you would get in a restaurant, but it was VERY easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 5, 2003
YUMMY! A great way to use the left over lunch meat before it goes bad! :) Throughly enjoyed this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 16, 2002
Very good. Took a little longer to cook than the recipe said.
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Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 16, 2002
Excellent! I tried this last Sat. for our X-mas dinner with friends. Everyone was so impressed. It tastes good. I will make this again as I have a lot of ham and swiss cheese left over. It's very easy to make too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 30, 2002
We really enjoyed this recipe. I dipped the chicken breasts in a beaten egg, then rolled in seasoned bread crumbs and drizzled melted butter over them. We didn't like the sauce at all and felt the chicken was delicious without it. I also made two of the rolls with Swiss cheese and two with Provolone, and my husband and I liked the Provolone better (our son preferred the Swiss). I'll be making this recipe this weekend when my daughter's fiance and his parents come for dinner.
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Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 29, 2002
THIS RECIPE WAS OKAY. I USED SHAKE AND BAKE BREADING INSTEAD OF THE CORNFLAKES. AS USUAL WITH A RECIPE LIKE THIS THE CHEESE CAME OUT OF THE CHICKEN. WOULD BE BETTER JUST TO MELT IT ON TOP THE LAST FEW MINUTES. I WILL PROBABLY MAKE THIS AGAIN SINCE THE OVERALL TASTE WAS GOOD. I WAS NOT IMPRESSED WITH THE SAUCE OVER THE CHICKEN. IT WAS OKAY MIXED WITH PASTA.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 24, 2002
This recipe was awesome :) We used to get those prepackaged stuffed chicken things but this was so much better! Take caution with the sauce though, I thought it was pretty gross...the chicken is better off on its own!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 16, 2002
This was fabulous, especially the sauce, we loved it.. I asked my Husband if I should make it again? He said definetly. have about 3 times since. It is something I have to make now regularly. I served this with Chicken Flavored rice. It was great... not to difficult either..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2002
We loved this chicken because it was so tender and not at all dry. Even my husband who normally doesn't like chicken loved this recipe. Very easy and great sauce. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 9, 2002
This recipe is GREAT! No more frozen chicken cordon bleu from the store for this family. It is now a family favorite. Thank you Michelle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 19, 2002
Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice now. Neither time did I bread it or make the sauce, actually. After rolling the chicken up, I sprinkled paprika on the top, surrounded it with wedges of butter, and let it bake. The second time I made it, I was running low on time, so I pan seered some seasoning into the chicken first, and then rolled it all up and let bake for 25 minutes. The nice thing about not breading the chicken is that I didn't need toothpicks, so no worries of the little sticks breaking in the food. When first seering the chicken, it made for less flexible meat to roll-up, but it worked anyway and my guests loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 29, 2002
We loved this recipe. My husband loves chicken cordon bleu and would eat it every day if I let him. He claims this is the best he has ever had, and I've been trying different recipes for years!! I didn't make the sauce, so I can't comment on that, but the chicken was great! I made half of them with swiss cheese, and half with mozzarella (because I hate swiss) and both turned out wonderful!! We'll definitely have this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2002
Yummy and easy..
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Home Town: Holland, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2001
This is very good!! A little messy and involved to make, but well worth the effort. The 2 year old turned up her nose though... wouldn't even taste it (she's not much of a meat-eater though)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 15, 2001
This was my first attempt at making Chicken Cordon Bleu because I had always been intimidated by the recipe. But this one was easy and I actually took it the very first time I made it to a Sorority Potluck and everyone loved it. I made extra for my husband and daughter and they loved it--the sauce was very good (and easy).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 27, 2001
Wonderful taste and easy to make. The sauce was a little thick, but had a great taste. I will be making this again, my husband and boys loved it.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 17, 2001
I thought this was the best Chicken Cordon Bleu I've ever had, and my kids loved it! They can't wait to have it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 15, 2001
I was amazed at how easy this was. I rolled the chicken in butter and then italian breadcrumbs. Also, I did not have any swiss cheese so I used Monterey Jack and it came out wonderful. I will make it again soon.
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