My family devoured this chicken! I made per the recipe except that in place of the Gruyere or swiss I used fontina cheese. Very good!
very flavorful and easy 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. Pros: fast easy healthy
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
Win! Family loved it. Easy to make. I used Canadian Bacon in place of the ham and it came out great. Definitely a keeper!
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
Keeper A very tasty dinner. Easy enough for a weekend. Needs more time in the oven than the recipe suggests...more like 15 minutes. Served with roasted sweet potatoes and steamed green beans. Pros: Easy tasty
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.
I usually make this with whatever sandwich meat I have on hand and people still love it. I've also made it with swiss and ricotta instead of cream cheese and that turned out really good- in fact we actually preferred it. Great recipe great idea.
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.
