Recipe by ETRUPIA
"This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles."
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dry bread crumbs
skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
1 (10.5 ounce) can
condensed cream of chicken soup
This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fat free) 2/3 cups of 2% milk. 1/4 tsp. pepper, 1/2 tsp. salt (optional) Mix well. Whisk in sauce pan till thickens then pour over chicken and bake.
This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I would dip the flattened chicken breasts in breadcrumbs, brown in the frypan then layer on a baking sheet & top with ham & cheese. I would make the sauce separately and serve with the chicken.
Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chicken flat in a large casserole dish, topped with the swiss cheese and then the ham and just baked it for about 15 minutes. Then I topped it with the soup and cream sauce and baked it until the chicken was done. It turned out wonderfully. Next time I will try it with the bread crumb coating :)
We enjoyed this recipe very much. Changes I made were to dip the rolled chicken in buttermilk before breading and refrigerating the breaded chicken for 30 mins so the breading would stick better. I also baked the chicken without the sauce as we wanted the crust to be a little crispy. I didn't have any cream so I just used milk, added fresh ground pepper, garlic powder and dried basil. It was wonderful spooned over the chicken.
Made this for New Years and it was yummy. Made a couple changes. After I rolled up chicken I coated with egg wash and rolled in a mix of half flour, half bread crumbs with paprika. Did not need toothpicks. Then I browned rolls which locks the moisture in the chicken. Baked without sauce for about 30-40 minutes. On the stove top I combined cream with cream of chicken with herbs soup and added swiss and cheddar to the sauce. we love cheese. Very good next time i will just use milk for the sauce as cream is so fattening and did not taste much differnt. THANKS for the recipe.
THIS WAS AWESOME...My husband, 2, 3 AND 5 year old kids all ate it up. I used cream of mushroom because I was out of cream of chicken. I also used crushed Ritz instead of regular breadcrumbs. A KEEPER!
This wa delicious. The only changes I made was to add italian seasoning to the bread crumbs, and made my own sauce as my son is sensative to MSG (no canned soup). 1 tbsp butter melter, 1 tbsp flour, cook over heat for 1 min, add 1 cup chicken broth, and 1/2 cup milk for creamyness, simmer until think adding whatever spices you like, I added garlic, onion and pepper. I also added 2 cups of sauted fresh mixed mushrooms. Me and my son wait until chicken breast goes on sale and then make a ton of these, bread them, wrap them in saran and freeze them. The breading stays on great, but do not defrost them in the mic as the cheese will melt and leak out.
We really liked this recipe. The second time I made it I marinated the chicken (after pounding it) in some Italian dressing (for about 2 hours) and used seasoned bread crumbs. Yummmm!
* Percent Daily Values are based on a 2,000 calorie diet.
Weeknight Chicken Cordon Bleu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 538
** Calories from Fat: 264
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