Reviewed: Jul. 5, 2012

These just did not work for me. My cheese seemed to just disappear and the chicken was so dry.

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Reviewer:

SweetNov88

Reviewed: Jun. 17, 2011

These are really good. To make it easier I use sticks of string cheese instead of the monteray jack.

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Reviewer:

chelseym

Reviewed: Apr. 20, 2011

Made this tonight for my husband and some guests. I had never made this before but knew that I would love it. I was surprise that EVERYONE loved this. As a matter of fact, my husband said it was the best "Chicken Cordon Bleu" I had ever made. Basically, made it the same as was directed with some modifications. Instead of stuffing it with Pepper Jack cheese, I stuffed it with "Queso Fresco" because it melts without oozing out while cooking. But in order to incorporate the Pepper Jack's robust flavor, I made a sauce that I spooned over the chicken and broccoli. My husband said it is a keeper and asked if he could take same for lunch tomorrow.

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Reviewer:

lateacher

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

My entire family loved this dinner! My husband said it was AWSOME! I made ranch dip to go with it. The only thing that kept me from giving the meal five stars was that I could not determine a way to keep the cheese inside.

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Reviewer:

The Maker of Dinner

Cooking Level: Intermediate

Reviewed: Sep. 6, 2010

I tried a version of these tonite and they were awesome. My brother in law made them. He took a bite size piece of chicken and placed a jalapeño slice on top and placed a piece of pepper jack cheese on top of that and then wrapped it all in bacon and then put into the grill. They were awesome. Will be making them myself and also trying by rolling up the chicken too. Great 5 star recipe!!!

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Reviewer:

Great Pie Maker

Cooking Level: Expert

Home Town: Waldron, Michigan, USA

Living In: Perrysburg, Ohio, USA

Reviewed: May 19, 2010

I give it four stars my husband really liked it and my son loved everything but the cheese. It was a bit salty with the turkey bacon to me and I don't really like salt. So next time I will skip the bacon for me and add more jalapeno. (I didn't use as much as the recipe said to and I should had.)

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Reviewer:

de'Monfort

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: May 19, 2010

Husband loved this dish and said he would pay for it in a restaurant. Will try to make again but it was a bit of a pain to roll and grill. I used provolone cheese and banana peppers because that's all we had in house and it tasted great. I used way more bacon then reccommended because I didn't feel it would keep the cheese in. The grill did flare up because of the grease but I just kept watching and moving and it was fine! Good luck!

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Reviewer:

angie159

Reviewed: Apr. 4, 2009

These were really good. I did bake them instead of grilling. I put them on a cooling rack on a cookie sheet and baked at 400 for 35 minutes. They came out really good. Thanks for the recipe.

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Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jul. 16, 2008

These were good but a bit to spicy for me. I am a bit of a wimpy when it comes to spice but my family liked them.

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Reviewer:

skoirk3

Cooking Level: Intermediate

Living In: Topeka, Illinois, USA

Reviewed: Jun. 9, 2008

This chicken is great! The only thing I changed is that I used canned whole Hatch chiles and pepper jack cheese. And I used the chiles and monterey jack for the kids. I serve with tomalito from this websight and spanish rice. It is always a hit!

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