Chicken Cordon Bleu

Wonderful meal. I have prepared this meal three different times with the same result, amazing. The only thing I changed after the first time was to reduce the butter by 1/3. The sauce is what puts it over the top. It is easy to make and the directions say it all.

YUM - we enjoyed this recipe very much! The sauce is so good. I had a few mushrooms on hand that I needed to use up so I sauteed them and added to the sauce. I used the suggestion of folding the chicken over like a clam and that worked well, sealing with toothpicks. Thanks for sharing this on FB - it definitely got me to try it and I'm sure it will be made again and again...

Change the name to Deluxe Chicken Cordon Bleu, that cream sauce takes it through the roof, though for 4 chicken breasts (with an average weight of 300grams each) the cooking times were perfect though I did use 5 tablespoons of butter and 1 tablespoon of oil as I was worried about the butter burning with the cooking time. The other change I made was that I hate beating out chicken breasts (usually end with a mangled mess and when I roll chicken that isn't a mangled mess it is not much better - looks terrible) so I just slit the breast and stuff it with said ingrediants and it works well for me. I also added some paprika to the finished dish and poured some of the cream over the vegies (after I took the pic), that said a delicious different cordon bleu chicken from the usual bread crumbs but would only serve occassionly as it is so rich especially in the fats, also please note I used only 4 chicken breasts but used the full recipe and will cut back as even with putting the sauce over vegies I still had heaps left over, so for 4 would do 4 tablespoons of butter with 1/2 to 3/4 tablespoon of butter and only 1/2 to 3/4 cup or cream (maybe even using lightened cream or evaporated lightened cream to cut the fat content down - under consideration). Thank you By Bev for a great recipe and StacyMD187373 for the recommendation, made for I Recommend Tag Game.

My husband and kids love this! I have made it a couple times and the only thing I think I should be noted is how to seal the chicken. The first time I rolled the breast up like a spiral and had trouble with the inside not being cooked. So now I just fold it like a clam. MUCH easier and it looked prettier because the filling stayed inside.

Was very good I added a very thin layer of mayo and Dijon mustard before I rolled them to help keep the inside and moist... also I made a Dijon mustard alfredo sauce for the top...Delish thank you for the recipe!