By Buddy P on March 30, 2004
Photo by ~*Miss Diggy*~
Photo by ~*Miss Diggy*~
"This a fantastic recipe I developed from a chicken cordon bleu recipe a chef gave me about 20 years ago. This recipe takes time to make, but it is well worth the effort! It is the special occasion meal most requested by my family."
Serving Size: 1 (170 g)
Servings Per Recipe: 8
"Very Good!! Made this using asiago cheese, poultry seasoning, panko breadcrumbs, a little dijon mustard and egg beaters. Baked for a little less than one hour and served with the sauce from "Florentine Pork Medallions #282948'. Took me about 15-20 minutes to pound, fill, roll and bread the pork...Will make this one again...Thanks for posting!"
"this was very good but i messed it up . i tried to put extra stuff in it . DON'T! it doesnt fit , lol. also tie it up good or the cheese will melt out the ends . but if you do it like its says it is perfect"
"I made this last night for dinner. I used chicken thighs, and I was out of chicken seasoning, so I used thyme and rosemary. I think that next time I make sure I have the proper seasoning. This meal was totally amazing. We ate it with a salad made by emptying the fridge. Thanks so much for the recipe. I will definitely be making it again. Deb"
"This is indeed a winner. I had no swiss cheese so I used mozzarella cheese. It took some time to put together but was worth it. This recipe certainly will be served to guests. I used dental floss to tie it together and that works great. It was easy to pull out after. Wonderful recipe.Thanks!"
"It was great!! I love Chicken Cordon Bleu so I thought I would give this a try. It is even better then Chicken Cordon Bleu. The spices and mustard just added that "special" taste. Our pastor was down with a bad back & his wife was so busy taking care of him so I fixed this for their supper. What a hit. Thanks!"
"OOOOOH!!!! BUDDY!!!!! I could just KISS you! This was a fantabulous recipe that has won all my family over, even my kids who have started to get extremely picky. I was a little worried that it would take me a long time, but it really didnt. I think that an hour prep time is very conservative and it took me about 30 minutes. I used 1 tbs whole grain dijon mustard, and then for the bread crumbs I used 1/4 cup crushed saltine crackers. I used about 1 tsp season salt, although next time I will use 1.5x if not 2x that amount. I also used about 1/2 tsp poultry seasoning, and then about 1/2 cup flour. I hope this helps for others when they try this recipe, and I definitly recommend this to everyone! Thanks so much, and I am posting a picture for you! Thanks again!"