Reviewed: Sep. 21, 2003

This was pretty good, better than the last chicken cordon bleu I made. The only thing I changed was to sub. chicken broth for the wine and added no fresh mushrooms since I didn't have any on hand. I served with this mashed potatoes and it was a decent meal.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2003

I'm giving this recipe a 5 star rating because it makes an absolutely beautiful presentation, it's easy, and the breading rocks. The sauce I wasn't overly impressed with, however. After all the raves and standing ovations other reviewers wrote about, I was a tad disappointed. The flavor is okay, but not overly savory, and it's so rich we could hardly finish our servings. I will absolutely use the breading again, but the sauce I won't make again. I'm glad I tried the recipe though, thanks for sharing!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 18, 2003

My family all enjoyed this recipe. I too doubled the cream of mushroom soup and also had to cook it alot longer than recommended. Very tasty. Will make again. Lisa

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Lisa L

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Reviewed: Sep. 14, 2003

The sauce is delicious. It added to the richness and had great flavor, especially with the wine added. The chicken itself was pretty good and I used italian bread crumbs instead of corn flakes. I also used 1/2 chicken cream of soup and 1/2 chicken cream with herbs. Very Good!

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NBON

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Reviewed: Aug. 16, 2003

This recipe was wonderful, I did double the sauce as other people had said too it turned out great.

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LYNN30

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Reviewed: Jul. 5, 2003

Don't pass this one by! After 15 yrs. of marriage & countless chicken recipes, my husband just declared this the "best thing checken he's ever had." Here's what I did: DOUBLE the sauce. Beforehand, saute fresh, chopped mushrooms & onions in butter. Add this and extra garlic salt, curry, and white pepper to taste. After rolling & frying the chicken in the cheese & proscuittio, place it over cooked angel hair in a 9x13, then cover with sauce. Cook at 300 for 45 minutes. Perfection!!! Trust me!!!!

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Susanna

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Reviewed: May 22, 2003

not that great the chicken was undercooked and the directions were not so clear

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tcovey43

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Reviewed: Apr. 24, 2003

This was the best!

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diane

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Reviewed: Mar. 2, 2003

Very good. We used Cream of Chicken rather than Mushroom.

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JAMESCARTY

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Reviewed: Feb. 27, 2003

We had this for dinner last night. It was pretty good. I think my hubby liked it more than anyone else. I added extra curry and some sherry to the sauce.

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RUBYWIFE

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Reviewed: Feb. 21, 2003

This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 4, 2003

I loved this. The only I would change next time is to saute the mushrooms alone lightly before adding to the sauce.

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LOVEMUSHROOMS

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Reviewed: Jan. 31, 2003

I was skeptical of this recipe at first, but my guests loved it. i will definitly use this one again.

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HIPCHECK

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Reviewed: Jan. 15, 2003

Me & my husband loved this recipe! I only made a few changes because of what I had in my fridge at the time. I used portabello mushrooms instead of regular mushrooms, I added onions and fresh minced garlic to the inside of the chicken as well as the sauce and used mozerella cheese instead of swiss since I'm not a big swiss fan. My husband raved about it. We normally wrap chicken up with various things, but the sauce for this recipe was out of this world and definately made the recipe! Thank you.

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deanna

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Reviewed: Nov. 17, 2002

This was an amazing recipe. The sauce was so perfect. I had trouble rolling the ham and swiss in the chicken, but it wasn't anything a few toothpicks wouldn't take care of. My boyfriend couldn't stop raving about how great this was, especially since I told him I don't cook.

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WENDYMO

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Reviewed: Oct. 22, 2002

This was GREAT! My husband doesn't really like mushrooms but he LOVED this recipe. The chicken was very tender! I will make it again! The only thing was I had only a 1/2 cup of breadcrumbs. So, I added crumbled saltines and mashed potato flakes ...... it worked great! Next time I will saute the mushrooms and add onions.

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Syndi Valenzuela

Home Town: San Diego, California, USA

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Reviewed: Oct. 21, 2002

So good and easy!! The sauce is incredible when made with crimini mushrooms. I cooked this for my family and they loved it. This recipe is definitely one of my new favorites. :)

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TUFFLEBUNNY

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Reviewed: Aug. 10, 2002

This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.

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DNAVATTA

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Jul. 30, 2002

This recipe was delicious! Even my picky two-year-old daughter was saying hmmm! while eating it! One suggestion, for those of us not experts at cooking is to stick a toothpick into the chicken once wrapped, and break off the end, so you can turn it in the pan to brown on all sides evenly. Don't forget to take the toothpick out before eating it!!

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