I really thought this was a great recipe. Easy for a weeknight, and very very tasty. Plus, I usually have most of the ingredients on hand anyway. I used prosciutto, which was delicious. Also, the baking times are off--it really took more like 15 in the oven, perfect to steam a veggie and clean your prep dishes while it cooks. I will definitely make this again.
Quick Chicken Cordon Bleu
From EatingWell: November/December 2009
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
21 Reviews for Quick Chicken Cordon Bleu
Very, very good recipe. It was quick and easy to make, which is a plus. I kept it in the oven for about 12 - 15 minutes. Chicken was moist and topping was perfect.
I've never made Chicken Cordon Bleu before, so I was excited to see a quick way to make it. The flavor from this recipe was wonderful. I couldn't believe how easy it was to make. I really liked the cream cheese mixed with Gruyere cheese. And the breaded topping added a nice crunch. Definitely a recipe I will make again soon.
I skimmed this recipe and thought is sounded like an easy dinner, and that's all. So while I was preparing to start the meal I reread the recipe, and was pleasantly surprised by the method. I think this is a great technique to have in you culinary arsenal because with a little adaptation this method will work for almost any peace of protein. With that said at this point I was very excited for dinner, it sounded so yummy. And it was very good, my husband-who is not a chicken kind of guy-really liked it! The only thing I will change the next time I make this is to make sure I get better breasts, and I will probably bound them out a little to be and even 1/2 inch all-round. All in all, very good, very quick, very easy, and I will make this again.
This is one of my favorite Eating Well recipes ever! I used chopped Prosciutto bits and Gruyere, and baked it more like 15 mins. Everyone loves this and it is just too easy to make to not put it into regular rotation on our dinner menu. Thank you for the awesome recipe!