Chicken Cordon Bleu
This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
Loved this. I need to use toothpicks to secure the rolls. I also cook longer. 30 minutes covered in foil, 25 minutes uncovered. Some shredded mozzarella on top is a nice touch. Served with buttered noodles and oven roasted asparagus. Great meal; paired with a full bodied chardonnay.
Love this simple, delicious recipe. Added just a tad more bread crumbs and used fresh Parmesan instead of the parmigiano-reggiano.
This was great.
I added extra mozz, bread crumbs and parmasean....just until it looked like enough. Ended up cooking at 350 for 55 minutes and turned out perfect. Husand's birthday dinner....beautiful presentation and tasted delicious! Will definitely make again! Thanks!
When I pound my chicken breast, it falls apart.
Outstanding! Really easy to prepare & my picky husband took one bite & said, "this is really good," so this is definitely a recipe I will make again. Also this is a wonderful recipe to make for company! Just wonderful!
Made this for my picky family and all said it was delicious. Added smoked paprika instead of paprika. Will add little more cheese in the center next time. Michele
My husband and older kids loved this recipe as stated. I adjusted the recipe slightly for the younger ones by eliminating the prosciutto and cheese and just coating the chicken and cooking it flat. Overall it was easy and a crowd pleaser all around.
I'm not usually a fan of chicken cordon bleu, but this was really, really good.
even mine got a little bit salty and dry but its still delicious...
Easy to make tasted fantastic I would not suggest any changes. Loved it!! We had it twice in the month. No issues with reheating.
Just discovered this recipe in the past couple of months and have already made it several times, including for a Thanksgiving get-together with friends. In my opinion, the butter/garlic/broth mixture is what makes this so delicious. I make a little extra to pour over at the end, and use more garlic than what the recipe calls for. My only issue is that this has been a little difficult for me to NOT overcook, using a meat thermometer. By the time my (2 different) thermometers register to poultry range, this is overdone. Update: have also used this basic recipe many times to make a broccoli/cheddar stuffed roll. Just lightly steam fresh broccoli and chop it up. I use crushed cornbread stuffing mix for the coating. Soooo delicious.
I warned my husband that this was a healthy version and it might not be as good but we we both so surprised we couldn't tell the difference! I did add more cheese than it said but it was perfect! I will definitely make this again!
This recipe is fantastic. I made it for two of my nieces and a friend visiting from Vienna with roasted potatoes and a spinach salad. It was a great hit. The only cheese I had was a smoky gouda but it worked great.
My hubs loves it!!! It's now his fav meal!
This chicken recipe lacked a little something, not sure what. I used a little more prosciutto than called for as well as added some fresh basil. Instead of doing rolls, which I find difficult, I cut a pocket into each breast and stuff all the goodies into the pocket. My biggest objection, I think, was in the coating. I found it to be quite messy; the coating really didn't stick well. If you try this recipe, you might want to use an egg wash rather than the chicken broth.
We had a girls night and made this recipe. We were thrilled with the results. Although I did add 5 tbsp of butter instead of 5 tsp.
I made this for my mom and boyfriend. They both loved it! :) It was the first time I ever made a meal ,I'm 17. my mom gave it a ten out of ten :D
This is amazing!! We didn't use any extra salt and this was very delish! Easy and fun to make!!
One of my absolute favorite Cooking Light recipes!
This was a fantastic dish. I didn't have regular breadcrumbs, so I used Italian, which worked great. I also used fresh mozzarella and just cut up pieces. Only change I would make in the future is to use a little less paprika. Other than that, I definitely recommend for any occasion.
I made this last night. My wife and I liked it but would leave out the paprika next time. We like paprika in general, but here it almost makes the dish taste like seafood. (Maybe that's because I use paprika in my sauteed shrimp, but in any case, we thought the taste was a little odd.) I substituted some thin-sliced country ham for the prosciutto, as I think it's a little more flavorful (and a lot cheaper). The dish came out a little dry, so we're going to come up with some kind of sauce for it next time. But it's good, so there will be a next time.
The Boyfriend and I loved this dish. I used panko breadcrumbs and mixed in some cayenne. I didn't have prosciutto so I used smoked ham. Fantastic and so flavorful. I will be making this again and again.
It was easy and fun to make together with my boyfriend, perfect for valentines! To make it carbs free I recommend Salted Mushrooms, with garlic, onion and parsley!
We loved it. Didn't change a thing.
A wonderful dish and not that hard to make. Even my picky eater liked it.
Definitely a new family favorite! My nine year old gave it 8 out of 5 stars. Mine needed extra cooking time, though- maybe I didn't pound the chicken thin enough.
Subbed rosemary ham for the prosciutto, and used Italian panko breadcrumbs. Absolutely delicious. A big hit in our house, will definitely make again.
Soooo good! I used extra mozzarella and ham steak in place of prosciutto. Made it twice now, so tender and juicy! My whole family loves it.
These are outstanding! Super easy, quick and most importantly, delicious!!!!!! I used a little smoked gouda in place of the mozzarella inside and my family just raved about them. Made with yukon gold mashed potatoes and asparagus. Definitely going to become a go-to recipe in our house!!!
Very good! Everyone in my family loved this recipe. I didn't make one change, which is rare for me.
Came out well, I make several versions of these chicken roll-ups - I liked the change of using the broth/butter instead of egg. Oh I used panko instead of regular crumbs.... Delicious!
Wonderful!!! Add a bit of white wine to the chicken broth.
Great dish! We will definitely make this again!
I loved this recipe!! I didn't have prosciutto so I made it with just cheese.. and it was fine :) Next time I'll buy prosciutto and can't wait to how it will taste like!
Loved it and so did my husband! I served it with spaghetti squash and a spinach salad.
INCREDIBLE! I've never had Chicken Cordon Bleu before but my BF has.. and it's always been from a freezer box so when he found out i was cooking homemade CCB he was ecstatic. It was absolutely delicious and extremely filling. I used ham insted of prosciutto cause i could use the leftover slices for sandwiches but other than that i followed the recipe exactly. I served with mashed potatoes and broccoli. Will make many more times.
Made this strictly by the recipe! It was delicious!!!!!! FiveStars!
Easy and awesome! Hubby loved it!
This recipe is fantastic! I made it for sunday dinner and it took no time at all. I used thinly sliced ham in place of prosciutto and followed the directions exactly. Served with green beans and red potatos. I will definitely be making this again!
I prepared this for dinner last night. It was incredible. My husband and child asked for more! I did some modifications, though. I did not have breadcrumbs, so I used Panko; used cooked ham instead of prosciutto; added dried basil to the crust mix; used beaten egg instead of chicken broth; passed the chicken for flour before the beaten egg (the crust gets best sealed that way); and fried it instead of bake it, because I only had 30 minutes to prepare dinner. I only used 3 tablespoons of olive oil in a pan to fry the chicken, covered it and cooked it about 5 minutes each side until it was lightly brown. The result was delicious. It was a hit. I will def do it again! My family was really happy.
Great recipe made lighter always comes out great. I have made this recipe for many years then I lost the recipe and just now found it again cant wait to make it now.
Easy to make, tastes great and reheats well. Will difinitely make again! Made no changes.
This recipe is easy and always turns out great! It will definitely be added to the regular rotation.
Restaurant quality - this turned out so delicious, and it's so easy! Perfect easy company dinner fare. It will be put in regular rotation!
these were terrible, couldn't even swallow a piece, did not need the oregano at all
This is the best dish we have made from Cooking Light and is a household fav. The kids love it and completely clean the plate. It can be rich, but so flavorful! Use fresh breadcrumb instead of dry, which really enhances the flavor. Just a little more care when spooning the sauce over - which is a key component. Cook at a slightly higher temp to crust the breading. Typically, we accompany with green beans or broccoli rabe. It's a homerun, easy and can't go wrong.
my family loves this recipe!! one of our favorites!
Delicious and surprisingly easy. Will definitely become one of my staples.
This was amazing! Full of flavor and very satisfying. My boyfriend said it should be served in a restaurant! The only thing I would've done differently (which was entirely my fault) was to get thinner slices of prosciutto. Other than that, it was fantastic.
Delicious. My boyfriend and I just loved this!! Can't wait to take the leftovers to work tomorrow.
Very good recipe. Don't be intimidated: it's as difficult as it looks/sounds. I'd have given the recipe 4.5 stars if I could. The only problem I had with it was that it was a bit too salty, so next time I'll just omit the salt.
KILLER dish!! I followed the recipe exactly, and it wasn't as complicated as it appeared. My husband was REALLY impressed, and it comes out looking beautiful. Great for lunch later, too. Served with dijon green beans and a salad. Melt-in-your mouth tender, impressive and so good I can hardly believe I made it!
I have made this recipe three times. It is consistently wonderful, and easy. This is a crowd pleaser, and it is nice to know that there is a lower-calorie verison of the high-fat traditional chicken cordon bleu out there. This is now a standard for me. Very nice for special occasions, easy enough for a week night dinner.
This recipes is great. I have made it over and over at the request of my fiance, and his friends even! Wouldn't change anything.
This recipe receives rave reviews every time! No one would guess how low-fat and low-calorie it is. I didn't have to change a thing.
This recipe was OUTSTANDING! It was the first time I have ever made chicken cordon bleu. It was so easy and looked so fancy. I recommend this to anyone looking to impress, with out all the fuss.
Overall I think the flavor is excellent and the chicken remained moist. I made a few changes to decrease my prep time. I used chicken cutlets so I didn't have to pound. I omitted the salt and I put the oregano in the breading. My only problem was rolling and dredging these was quite messy and hard to keep them together. Maybe my cutlets weren't thin enough? They did hold together in the pan though. I will be making these again and again.
The entire family loved it. I added a few leaves of spinach before rolling to add some veggie to it. Looks a lot more glamorous than the time that was spent.
AMAZING. I had my parents over for supper and I wanted to try something different, but something that was nice as well. This meal is to die for. Followed the recipe step-by-step, and turned out marvelous. I served it with steamed broccoli and long grain rice. So filling! :)
i had to cook these about 10 mins longer (38 mins) before they were done. surprisingly simple and very delicious!
Made it for dinner and was really yummy! I used mostly what I had on hand. I didn't use that much oregano and paprika and substituted reggiano for pamesan. I also used dried Italian breadcrumbs because that's what I had on hand. It was really flavourful!! Had roasted asparagus and mashed potatoes as sides. My husband loved it. Will surely make it again! With all the butter and cheese, it's not really my idea of healthy meal, but good for once in a while.
Big hit with my "tired of chicken" family. I used panko Italian breadcrumbs for extra crunch. I never used this type of breadcrumb before. I loved them. I don't think I will ever use regular breadcrumbs again.The prosciutto really gives it a unique twist compared to the usual ham. It did take an extra 15 minutes to cook. Definitely will go in my recipe book!
I followed this recipe exactly except instead of pounding the chicken I sliced each chicken breast to create a pocket and put the ham and cheese in the pocket. I baked the chicken for approximately 30 minutes, and it came out great--moist and flavorful! I will make this dish again.
Really good although I think the cheese got lost in it. I might try putting a light sprinkling of the mozzarella over the chicken breast then the ham and then rolling it up. I wonder if the flavor of the cheese would come out more then. Otherwise great recipe.
WOW! WOW! WOW! This is one of the most amazing recipes. Everyone in the family was getting sick to death of chicken, and this is an easy, fast way to switch it up. Everyone in the family LOVED it, and we all don't usually agree (all 6 of us!) A definite keeper!
This was a good meal...I would go shy on the oregeno next time...it was just a bit strong for our taste. I had to bake it about 10 minutes longer then called for. We will definatly make it again in the future!
This is really good. Super easy to make. I increased the parm a bit and the garlic (as always) and used ham in place of the prosciutto. Will definitely make again.
I really liked this recipe, very yummy and very easy to make! Delicious!
We loved this recipe. I was surprised that it was done when I checked it. Nice meal that came together quickly. I used regular deli ham and extra cheese. Will make this at least twice a month from now on. Tasted great!!
Chicken was a little tough. The cheese was hard to detect in the flavor. But not bad
It's not hard to see why so many people gave this a 5 star rating---it's delicious! I used ham instead of prosciutto and i added maybe another 1/4 tsp of dried oregano to the chicken 'rub'. My fiance is obsessed with chicken cordon bleu and he thought this was amazing! So easy to make that I will make this a monthly staple!
Loved it!! Super delicious! used monterey jack chese because that is what I had on hand. will def make again.
This was delicious! It will be a new staple for sure. I followed the recipe closely, except I used smoked paprika and it turned out lovely. I also cooked it for about 35 minutes instead of the 28 and it was cooked wonderfully. I served fresh bread and a Caesar salad along side with Chardonnay. Simple, yet very good. Highly recommend!
Awesome recipe! Didn't alter anything & it turned out great! Definetly will make this again & again!! It had great taste & flavor!
The chicken turned out so moist and tender. Everyone I served this to thought it was outstanding. I used regular ham from the deli instead of prosciutto and it turned out amazing. It took longer to cook but my grocery store only sells extra large chicken breasts.
This was wonderful! My husband said it was one of the best dinners I've made for him. Flavorful and rich without being heavy. I substituted swiss cheese for mozzarella for extra flavor and used the thin chicken cutlets from the market rather than pound them myself, which made it faster. We will make it the next time company comes!
I found this recipe to be surprisingly easy and quick to make. Like many of the other reviewers, I would highly recommend the use of toothpicks to hold the chicken together in the baking dish. Also, I made the mistake of not pounding the chicken thin enough and had to cook the dish quite a bit longer. But the husband loved it so it gets the stamp of approval from me!
We did not like this recipe at all! I'm not a huge fan of prosciutto, so that could be why. Or maybe I did something wrong...would not make again.
Great recipe. Flavorful and easy to make. Appropriate for special occasions as well as everyday meals. I served it with mashed potatoes and green beans.
This recipe is soooo good. I have made this numerous times and will again. Great for a week night dinner, but also fancy enough for company. Great recipe
Tried this recipe the other night...Terrible!! I don't know what happened, I followed the recipe to the letter. Either the recipe is poor in need of variations or something is wrong with me. However, this recipe was definitely a failure and a terrible meal.
I rated this a 3 because I felt there was too much paprika for the coating. I also think the oregano should be omitted. Besides that, though, it was very yummy and I will tweak it to my preferences.
relatively easy, very tasty moist chicken and flavorful
Flavorful and delicious!
So easy and so good. My husband raved about how tasty they were. If I hadn't had "help" from a 4 year old and 2 year old twins, they would have been made within 30 minutes.
This recipe was easy and quick to prepare and totally worth what little extra effort was required. I made zero substitutions and found it to be perfectly seasoned. I think those who claim the chicken was bland likely used 4 random-sized chicken breasts rather than 4 6oz breasts or at least the equivalent of 24oz of total chicken. Quantities are always important in recipes. I would say that the dipping and dredging would've been easier had the breasts been secured somehow -- toothpicks would've been a good idea. But, I managed without it and I can be a little clutsy, so that says something. Using a meat thermometer would also be a handy tip, too. I can't believe I've had the '03 issue and haven't made this recipe until '09. We'll definitely have this one again.
I made this for my New Year's Eve party. It was great! I made it ahead earlier in the day, to the point of breading the chicken and placing the rolled chicken in the pan, and then refrigerated until 45 minutes before I wanted to serve. At that point I took it out, poured the remaining broth/butter over the chicken, and put it in the oven. It came out looking and tasting great - lots of compliments. Will definitely make it again.
Awesome! I cooked the chicken a little longer since they were bigger. The breasts looked beautiful, definitely a good dish for company! And the guys loved 'em. I used fresh mozzarella and italian bread crumbs; those were the only changes I made.
made exactly as directions indicated it was excellent everybody loved it am making it for christmas dinner
This was really good. My bf did not like the Italian seasoned breadcrumbs as much as I did though. He thought it was a little too much flavor (I disagree) but he thought the dish itself was excellent. This is a really pretty dish. The chicken was juicy & tender. The taste was just as yummy as its appearance. Served with corn & red mashed potatoes which were really good with it. Served it once with asparagus marinated in balsamic vinegar & I didn't think the flavors went well.
I really enjoyed this dish and thought it had such great flavor! I used ham instead of prosciutto and used pre-sliced mozzarella cheese. Served it with mashed potatoes from a box and salad. I suggest using a toothpick to hold the roll together while you are dipping and rolling the chicken in the different mixtures. I will definitely make this again!
Very simple to make. I used turkey scallopini rather than chicken which saved time since I didn't need to pound the chicken down.
Excellent recipe! I agree that a zesty cheese, like a high quality Grueyere would be even better. With a strong cheese you can actually use less. I did find that the chicken took a good bit longer than 30 minutes to cook. I will definitely make this one again!
Great dish, easy to prep and turned out perfectly. Made to recipe except subbed thin-sliced rosemary ham for the prosciutto and used seasoned breadcrumbs. Added a couple baby spinach leaves to the roll just for the color. Served with spinach/pear salad, garlic-mashed Yukon Golds and CL's roasted green beans with mushrooms.
Excellent recipe! My husband is a steak eater and usually does not get too excited about chicken (or light recipes) and he loved this chicken! I used italian bread crumbs and added a little more italian seasoning and it came out perfectly! This will definetly become a staple dinner in our house!
I made this for my mother-in-law's birthday. It was a total success! It is very easy to make and super delicious. I also made steamed asparagus and baked potatoes.