Reviewed: Mar. 25, 2005

It was bland...not worth the work.

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DORINDAS

Cooking Level: Intermediate

Home Town: Valencia, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 21, 2005

This dish was a HUGE success at my dinner party last night. In the confusion during preparation of all the courses I accidently forgot to add the sour cream and sliced mushrooms to the sauce. By the time I noticed this the sauce was already spread over the chicken so I just added the sliced mushrooms over the top and dropped the sour cream all together. The result was still wonderful and having the mushrooms on top made a really nice presentation. For those who may care what I served this with: I started with the Roasted and Curried Butternut Squash Soup. The main course was served with rice pilaf, steamed broccoli and the Almond Mandarin Salad on the side.

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MARCEL

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Feb. 9, 2005

FANTASTIC! I'm super paranoid about underdone chicken, so I baked it for 30 min with the cover on, and another 15 min with cover off. Not a bite left and I've been begged to make more!!! (I used stove top dried stuffing instead of breadcrumbs too)

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__C__

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 19, 2005

I made this dish last night for my boyfriend and he raved about it as do I. I used low fat sour cream, milk and cream of mushroom soup and didn't notice a difference in the taste or consistency of the sauce. Also, instead of regular American ham, I used proscuitto which added more flavor. This was very similar to a dish I used to make long ago and have since lost the recipe, so I was very excited to try this. Thanks so much!

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SPRTSFN

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Reviewed: Sep. 21, 2004

I could not get this to work, because I could not get the chicken pounded flat enough and had to bake for an extra hour or so. By that time I was so fed up I did not want to eat it.

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sgrace

Cooking Level: Intermediate

Home Town: Yucaipa, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Sep. 15, 2004

This recipe overall is fairly difficult to prepare- not something for a busy mom on a busy weeknight. However- it is extremely tasty when done. The addition of sour cream to the sauce was an excellant move- and i used cream of chicken instead of mushroom for those who don't like mushrooms. You will also need toothpicks to secure the meats and cheese together to fry them before baking. I also noticed that if you don't use the wine in the sauce i would recommend substituting half a cup of milk to give the chicken a little more sauce to bake in.

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FOVEAVOTUM

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Reviewed: Sep. 11, 2004

While the chicken itself turned out great, the sauce needs a bit of fixing up. I thought it needed to be "saucier".

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TAFOYAPR

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Reviewed: Aug. 21, 2004

After following the directions and serving the meal to my family we all took bites of half raw chicken. Another 40 minutes at 350 and the ckicken was no longer pink. The sauce calls for far too many mushrooms and I would suggest half the amount of wine. Not sure why there is any call for curry as it didn't seem to contribute to the flavor at all. I'd look elsewhere for a nice Chicken cordon bleu recipe.

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CHUCHRO

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Reviewed: Jun. 9, 2004

Great, tasty recipe, a bit time consuming to prepare, but well worth the outcome.

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SHARILEE

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Campbell River, British Columbia, Canada

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Reviewed: May 26, 2004

Simple and impressive! It's now one of my husband's favorite dishes. The sauce is an excellent addition. I made twice the amount and served it over mashed potatoes. Will be part of my family's meals for years to come. Thank you for sharing Lois!

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LUV2ENTERTAIN

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Reviewed: Apr. 19, 2004

Pounding meat is such a hassle. It's messy and gross. For an easy, family-style (less mess) version. I cut large boneless breasts into 3-4 cutlets, use the paprika/salt/pepper flour to coat (no milk, eggs, breading, etc.) and brown. Then I make a casserole with shredded ham slices, and top with swiss cheese, then sauce. Bake 20 minutes. Not as impressive a presentation, but tastes great and much easier.

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Noah Whey

Cooking Level: Expert

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Reviewed: Apr. 4, 2004

I made this one with vegetarian "chicken" and "bacon" and it was fantastic. Very delicious sauce! Try it with Pinot Noir.

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VICTORIAWARN

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Reviewed: Mar. 18, 2004

AWESOME!!!!! It tastes sooooo good.

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CLIEVERS

Cooking Level: Intermediate

Home Town: Slave Lake, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 17, 2004

Excellent!! I didn't have bread crumbs so I subbed crushed Ritz. I also used cream of mushroom garlic because we are garlic fans. And I didn't add curry. It was the best, I will make this often!

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SWEETCHEEKS_00_99

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Reviewed: Jan. 24, 2004

Absolutely Fantastic! This was sooo YUMMY!!!! I am so glad I picked this recipe. I made it with red mashed potatoes and they were perfect together. This tasted even better as left overs the next day. I wasn't sure about the curry powder, but man, it really added a lot of flavor. I will make this again soon!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Dec. 31, 2003

We loved this recipe. It was so easy!!

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ALADWIG

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Reviewed: Dec. 9, 2003

I noticed that some folks are doublng the sauce. They may not be covering the dish and the extra sauce may be making up for the oven evaporating the juices. This recipe seems to work best if the dish is covered prior to be placed in the oven. I timed it for 45 minuets for the juices to run clear and the covered pyrex lid kept the dish from drying out. The sauce was sufficient.

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Dick

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Reviewed: Nov. 25, 2003

This recipe is DELICIOUS with a few minor changes. First, after rolling the ham and the cheese into the chicken breasts, I used toothpicks to hold everything together while frying it in the pan and while cooking it in the oven. Second, the sauce comes out delicious without the sour cream (which is way thick and rich, not to mention the calories....) just add a little water and wine to the cream of mushroom soup instead of the sour cream. Enjoy!

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