Good but the seasoning is a little light in the bread crumbs.... so I seasoned to suite. Dredged each breast in egg/milk then wrapped and breaded in 2 quart zip lock containing crumbs and basted lightly with margarine to crisp outside. Looked and tasted very good.............

Made this last night for dinner (husband, mom and toddler). Everyone loved it - my mom and husband both had seconds. I followed someone else's suggestions of adding 1/2 slice swiss just before done; cooking 25 mins @ 400 degrees; and a thin line of honey mustard before rolling up. I didn't have toothpicks or string so I just set it down carefully and it was fine. We are counting carbs and this recipe is perfect for that!

I disagree with others that gave this recipe only 4 stars because they felt they "had to change things" to make it work. I am the opposite. I give it a 5 star because i CAN change it each & every time i make it to suit my needs for that night :) As others have said, i never ever follow a recipe to the letter when i make it, i prefer to make it my "own" by changing things up a bit whenever I make a recipe that i find. i never add the salt because i use prosciutto & swiss cheese both of which are pretty salty on their own. I also add mayo to the middle, and sometimes even coat it w/mayo prior 2 doing the bread crumbs, even tho it's extremely messy to do! I really like the ideas some have had about a sauce or gravy, but i doubt my fam would go for the cream of mushroom soup that i do have on hand. however, i DO have the new product of chicken stock in pre-measured pats that i think i'll try (this time around anyway!) with a combination of sour cream/cream cheese and of course the lemon juice. i think i will also follow others advice to add melted butter to the top of the packets, but i'll probably do that after I uncover it in the last 20 minutes, just sprinkle the whole pan with the melted butter, and i have a family size pkg of chicken! Not worth it to leave some undone chicken, bca my family WILL be more than happy to eat left overs :) when you heat up the sliced rolls of chicken and put those on a sandwich :)

MMmmm MMMmmm Mmmm. This was yummy. Nice way to mix up the family chicken recipes. We love to put blue cheese on top instead of the swiss cheese. Thank you, this was delicious!

Really good and super easy! I did not try the sauce, but was excellent without. The egg definitely help the crumbs stick. It did not say to cover, but I did for a good 25 minutes so the crumbs wouldn't burn. Great recipe, Kiersten!

Unbelievable recipe! I took previous reviewers' advice and dragged them through egg before coating with breadcrumbs. Also I baked at 400 degrees for approximately 30 minutes and these were so juicy and tender. There were no leftovers! I also left the cheese off the top.

This was my first attempt making Chicken Cordon Bleu. The recipe was very simple and it turned out great. The only thing I would do differently is probably roll the meat rolls in bread crumbs before placing them in the baking dish, because they did not stick very well to the chicken just by sprinkling bread crumbs over the meat rolls. Delicicious nonetheless.

This wasn't the best chicken cordon bleu I've made, but definitely the quickest and easiest. I will likely make again with a few modifications to make it more to my liking.

Super easy, Kid Approved! My VERY picky 8 year old scarffed it down and asked for more. Prepped as listed, though used Shake n' Bake and baked 25 mins at 400 degrees. FANTASTIC Definitely a new family favorite. Thank you Kiersten!

It was Very Good,but very rich. I dipped the chicken in egg prior to applying breadcrumbs. The sauce was wonderful :)