Reviewed: Jan. 28, 2013

I have always liked Chicken Cordon Bleu, but after this recipe I LOVE IT. I have never had it better at a restaurant. I like to use chicken a bit more chicken bouillon to add more flavor but other wise this recipe is PERFECT .

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Reviewer:

En_Ami

Reviewed: Jan. 28, 2013

Husband and guests loved this recipe. Next time I would use smaller chicken breasts and pound them a little thinner. I would also definitely go with tying them closed rather than trying to use toothpicks (which were not very effective after pounding the meat). Other than that just follow the recipe exactly and you will be sure to hear plenty of compliments thereafter!

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Reviewer:

zamfam

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: New Philadelphia, Ohio, USA

Reviewed: Jan. 27, 2013

It is a good base for a recipe. I had to finish them in the oven so that they would be cooked all the way through. I didn't have any wine but I added 2 Tbsp of cream cheese when making the sauce and it was great.

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Reviewer:

bgunsolus

Cooking Level: Intermediate

Living In: Bossier City, Louisiana, USA

Reviewed: Jan. 26, 2013

This was so awesome and extremely easy! I've never successfully made gravy but this turned out great.

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bjkamptime

Reviewed: Jan. 26, 2013

I followed this recipe as is and it was great!

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tstewart

Reviewed: Jan. 25, 2013

Family favorite! So so so good!

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Grace

Reviewed: Jan. 24, 2013

Very delicious. Maybe next time, cook chicken shorter time so not as dry.

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Reviewer:

Susan

Home Town: Jackson, New Jersey, USA

Reviewed: Jan. 24, 2013

I enjoyed this dish very much. I only made a couple minor changes. Instead of cream I used fat free milk with about 1.5 tbsp of flour mixed in for the sauce. When the sauce thickened I added 2 generous tbsp of sour cream to the sauce and turned off the heat and served it right after. My family was very pleased

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Reviewer:

anna

Reviewed: Jan. 23, 2013

amazing! mix cream and corn starch to butter mix in skillet from chicken then continue with recipe, it gets all the flavor

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Reviewer:

loveagolfer64

Reviewed: Jan. 23, 2013

4 stars. It was good but a LOT of prep work. I used tenderloins and cut my cheese and ham into thin strips to accomodate the tenderloins' size. I coated in flour, dipped in egg wash, and did final coat in bread crumbs. While it was good, I am not sure it was worth the effort and probably won't make it again.

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