Reviewed: Jan. 13, 2013

Awesome! I made a side pocket and stuffed the ham and cheese rolled up in it and then picked it, that worked better. Family loved it! Easy to make

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Reviewer:

Aaron

Reviewed: Jan. 13, 2013

I made this just as the recipe directed. This is the second time I've made it and it turned out quite yummy both times. Definatly a favorite for our family!

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Reviewer:

Micdebow

Reviewed: Jan. 9, 2013

Reall good and creamy

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xaviermirobruix

Reviewed: Jan. 9, 2013

Very good and easy to make the entire family loved it and we are adding it to our best recipe category.

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Tom M

Reviewed: Jan. 9, 2013

Easy to make and delicious. I used chicken broth instead of wine and it turned out awesome!

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Reviewer:

yell0w

Reviewed: Jan. 8, 2013

This is excellent!!! To make it even easier, I went to local meet market to buy they chicken cordon blue already prepared and then just cooked the chicken as the recipe says and made the sauce. Family loved it and so did I!

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makaylasmom55

Reviewed: Jan. 7, 2013

Yummy. Didn't change anything from the original recipe, was perfect as is.

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Reviewer:

Simplyjmay

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Reviewed: Jan. 5, 2013

I found this recipe very easy to make and my family and friends love it. The trick is to get your chicken thin enough without tearing the meat about 1/4" that is by far the hardest part. I only use wine I would drink to cook with, no exception. Very wonderful and filling on a cool day.

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Reviewer:

Karen

Cooking Level: Expert

Home Town: Manhattan, Kansas, USA

Living In: Hutchinson, Kansas, USA

Reviewed: Jan. 5, 2013

Amazing. I think this has been my husband's favorite--I'm a new cook and he's a tough critic. I followed the directions with these modifications: -sauteed the breasts (which i didn't hammer out but cut in halves since they were so big) in butter first--for about 15 minutes -then stuffed breasts with cheese and ham, brushed with 2 raw eggs and bread crumbs, added sauce to dish and baked for 25 minutes -used cream vs. whipping cream--was still great -used almond meal instead of flour for the sauce -*used Pinot Grigio, pretty good flavor Will definitely put this on my cooking STAPLES list!

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Reviewer:

Haybabe

Reviewed: Jan. 4, 2013

This recipe was AMAZING!!! I had a little trouble rolling the breast mainly because I didn't pound it thin enough. My whole family loved it. I can't wait to make it again!

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