Quick Chicken Cordon Bleu

It's Greeeeaaaat. My tribute to Tony the Tiger and Battlecreek Michigan. Always had troubles with that fine line between pink chicken and tough chicken. I had read about placing the chicken in a brine, salt water, before cooking. This is probably common knowledge for most. The VIRUS has done strange this to me. Cooking is now my super power in training. Somewhat like being exposed to gammas rays ala the Fantastic four. Spreading the cheese on the chicken breasts was a little interesting. I would recommend the cheese be a little warm before spreading. Otherwise you will chase the chicken around the pan. Next time I prepare I will also double the amount of cheese. I am a little lactose intolerant but that cheese combo is that good. And another thing. This search for a pan that will go from stove to oven. Tried cast iron. Hate it !! Turns out that my induction Cuisinart cook works just fine. Now to figure out how to return that used cast iron skillet . Peace out.

Enjoyed the crunchy breading and the gooey cheese. Very flavorful! I also gave this a little more time in the oven to make sure it was done!

This was easy and Delish. Will make many more times

Yummy flexible go to recipe for the dinner rotation! Yum! I skipped the browning and baked for 20 minutes. I also make a similar chicken parmesan type dish- just omit ham, cheese & Swiss then top with low fat provolone, marinara, & croutons then bake. Also super good, easy, and fast! Pros: Easy, good, family friendly

Delicious, Quick, and Easy 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.

Total Surprise!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.Pros: Quick Recipe, Great Taste from Cream Cheese and Gruyere Cheese Mix

Total Surprise! 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. Pros: Quick Recipe, Great Taste from Cream Cheese and Gruyere Cheese Mix

Yummy, easy, and fast! 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. Pros: Quick, Easy, Versatile, Little Mess, Cons: None to mention, accept my breast were very tough (from and older bird), but that is the fault of my butcher no this recipe.

Win! Family loved it. Easy to make. I used Canadian Bacon in place of the ham and it came out great. Definitely a keeper!

Awsome recipe...Tasted excellent. I did a few things different. I filleted my chicken breast and put the cheese mix on top and rolled it up into the chicken. And instead of frying it for 2 min. on the stove, I took my baking dish and rubbed with the remaining oil and and lightly covered the bottom with the bread crumbs, set the chicken in the dish and sprinkled the remaining bread crumbs on top and just put it directly into the oven. I used low fat cream cheese w/swiss. And followed everything else as directed.

Awesome! everyone loved it...i split the chiken breast in half horizontally and it was plenty per serving, A whole breast would've been too much. I also used bacon (pre cooked to drain off grease) instead of ham, just because i didn't have any ham in the house, and it was wonderful.I left it cook longer than stated...i cooked it abotu 15 minutes in the pan, added the other ingredients and then about 15 min in the oven. yum, cripy topping, cheesy middle perfectly cooked suculant chicken. I served it with leftover sweet potatoe casserole from Easter dinner, and broccoli with cheese sauce....it was a hit! i'll make it again.

Delicious!!! Make sure to use Prosciutto!!!! Definitely a keeper. With this dish, you will have NO leftovers!!!!

This was so easy and tasted fantastic. It's a dish I will make over and over again. My husband actually commented and my picky sister loved it as well. I used a non-fat whipped cream cheese and Fontina (I didn't have swiss). I think the calories came out similarly and the taste was supurb. I think the breadcrumbs made the whole dish.

This was so easy and tasted fantastic. It's a dish I will make over and over again. My husband actually commented and my picky sister loved it as well.I used a non-fat whipped cream cheese and Fontina (I didn't have swiss). I think the calories came out similarly and the taste was supurb. I think the breadcrumbs made the whole dish.