10 Reviews

This was absolutely delicious! Since most of my family doesn't care for the taste of sour cream, I used creme fraiche instead. For such a simple recipe to prepare, it delivered a wonderful flavor. Perfectly seasoned for our tastes. Thanks for sharing this recipe.

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Dreamgoddess March 11, 2009

It was pretty yummy but my husband said it needed thinner chicken and that it could of been cooked longer. We will have again, thanks!!!!

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Jolene Green July 27, 2005

I honestly didn't care for this recipe. It was too satly and garlicy for my taste and I typically love salt and garlic. I also had to cook it for a half hour longer than stated and I even butterflied my chicken breasts beforehand. I might try it again using no salt or garlic powder and cream of mushroom soup.

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Melly2 October 31, 2004

This was awesome. only problem was . no leftovers :-)

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koala03 August 27, 2004

This chicken looked so impressive on the plates. My family loved it. I served it with cavatelli and put the sauce over everything. The only thing I found was that it took more like 45 minutes for the chicken to get done. I will be definitely be making this again.

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Jorja April 30, 2004

Just like the stuff I had in that fancy restaurant. :) Although, if your breasts (chicken) are fat enough, you can slit them a bit and stuff the chicken with the ham and cheese, which looks a little fancier, I find. I served this dish with raw baby spinach tossed with olive oil, balsamic vinegar, and honey. It was a hit with the in-laws, thanks Shelly.

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horseplay March 03, 2004

Quick and Easy. I lowered the fat content by: 1. I substituted low fat sour cream and cream of chicken soup 2. Using Turkey Ham rather than regular ham. 3. Low fat Swiss cheese is also available. It turned out fabulous! My husband says it's a keeper!

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JoAnn Warner-Kenney February 25, 2004

A tasty, quick and easy dinner. I served this aside of flavored rice.

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TheDancingCook January 21, 2004

This recipe is so amazing!! It's nice to make for a lower carb meal too - I just left out the breadcrumbs and rolled up the chicken breasts and used toothpicks to hold them together. I put a pat of butter on each toothpick and sprinkled paprika over top - it looked great and tasted even better! Thanks for the great recipe!

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SCHMERICKA October 30, 2003

This was wonderful! We've got a small family, so the next day I sliced up the leftovers and served on top of pasta with Alfredo sauce. Wonderful!

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sm2be June 08, 2003
Chicken Cordon Bleu