Reviewed: Aug. 25, 2004

This was a hit with my fiancee! He LOVES it and asks for it at least once a week. I use an extra can of soup and cup of cream to make a little extra sauce. It's great over rice!! Wonderful recipe!

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MrsH

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Aug. 10, 2004

Wonderful! The cream sauce mkaes this dish. My family and neighbors LOVED it! Very easy to make. I cooked for 40 minutes instead of 15. Also, I tried the provolone cheese and buttermilk like a previous rater suggested and it was so good!! You will love this one!

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MOMOFHAYDEN

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Reviewed: Jul. 5, 2004

Best recipe I have made yet! Big family hit..sauce is great just the way it is, I cooked the chicken breasts longer than suggested,30-45 minutes and cutting chicken breasts length wise if they are big)made them a lot easier to roll. Great for leftovers!!!

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KARIFIELDS

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Reviewed: Mar. 18, 2004

Family loved it. I would use milk instead of cream next time- it was a bit rich. Won't use salt either- enough salty flavor from the ham. Will make again, for sure

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LUCKEYS9

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2003

I liked this recipe a lot but I had to cook mine longer than the recipe stated. Maybe I didn't pound the chicken thin enough. It still turned out really good and I loved the sauce.

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LIZ2275

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Reviewed: Sep. 17, 2003

Another hit at my house! These were very simple to make. My only complaint -- might actually be my own fault. I don't think I pounded the chicken breasts "thin" enough. They didn't roll up well and ham and cheese was sticking out. Otherwise, they tasted great, even warmed up the next day. Wonderful! I'll definitely make them again.

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IVEYM

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 13, 2003

This was very good. I also made a few changes: I used buttermilk as another reviewer suggeted, and decided to use mozzarella on mine since I am not a swiss cheese fan. They turned out very good. Thank you for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 10, 2003

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.

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JUJIE

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Reviewed: Sep. 2, 2003

Awesome recipe. I will definately be making this again. I made this for my husband and myself. It is very good and very filling. I have even eaten it as leftovers. I did use half and half instead of the heavy cream and I did add a bit of wine to give it a stronger flavor. It did take a little while to put together, but even as a mother to 14 month old triplets, it is well worth the time spent making it. Enjoy, we did!

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MISHY_MI

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

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Reviewed: Aug. 4, 2003

We loved this!! Thanks so much!

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GMM1001

Cooking Level: Intermediate

Home Town: Victoria, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 30, 2003

Really good. I added a bit of wine and it was fabulous. Thanks for sharing!!

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BEBECHICKLET

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Reviewed: Mar. 19, 2003

Great dinner for family and friends. Browned chicken in margarine, sauted fresh mushrooms, added to soup mix with drippings. Used milk, was still plenty rich. Just before taking out of oven, put slice of provalone cheese on each breast. Great results!! Definite keeper!!

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deb munson

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Reviewed: Mar. 1, 2003

This dish was so good!! My husband and I have been wanting to try something different for dinner, so I logged on to Allrecipes and saw this recipe for Cordon Bleu and tried it. It was excellent. I'm deffinately making this again!

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SACCA1

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Reviewed: Feb. 27, 2003

This recipe is a big hit with friends and family.

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WallyPres

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 2, 2003

my family absolutely loved it!

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SUSIE 2

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Reviewed: Oct. 26, 2002

My husband really loved this. He thought it was great.

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DBLUNCK

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Reviewed: Sep. 22, 2002

Very good and easy to make....be careful the chicken doesn't stick to the pan when you are browing it. Maybe try Pam!

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ELEXA68

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Reviewed: Sep. 17, 2002

My family (even my kids!) loved this. My husband wanted to know why I didn't make it more often! It is really worth the effort. I can't wait to make it again. Thanks!

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VDODDS

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Reviewed: Sep. 12, 2002

I served this at a dinner party with a few picky eaters. It was a smashing success. All of my party-goers raved about it. I would use Half and Half next time, to thin the sauce a bit. I will definitely make this again.

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SHERI GAILEY

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Reviewed: Sep. 12, 2002

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.

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