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Cordon Bleu-Stuffed Chicken Breasts

Cordon Bleu-Stuffed Chicken Breasts recipe
photo by:kraft
Ham, Swiss and stuffing mix make for a tasty trio when stuffed into a juicy chicken breast. Classic elegance made easy.
time
prep:
20 min
total:
1 hr
servings
total:
8 servings
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posted:
6/8/2006
This recipe was surprisingly simple. I impressed my family with this dish and will definitely make it again! Also using shaved ham helped lots.
posted:
6/2/2006
This was delicious! It is something that will impress people with the time and effort (and taste) put into it, but it only took about an hour -including cook time. I will deffinitely make it again.
posted:
5/16/2006
This recipe is simple yet looks fantastic and is quite filling. I love dijon mustard so this dressing topped it off very well. I only cooked for three people so this recipe is ideal for using leftovers, we can have ham and cheese sandwiches later (with yummy dijon dressing).
posted:
4/24/2006
I didn't care for the mustard
posted:
4/24/2006
Everyone went crazy over this! I didn't put the honey mustard on the top.......I simply put a pat of butter on each and a few bread crumbs and baked with foil on and then browned.
posted:
4/21/2006
too much honey dijon
posted:
4/18/2006
This dish was a hit at my house. The only variation I made was that I dipped them in egg and rolled them in Ritz Crackers!!! Superb. This will be a dish I make often.
posted:
4/17/2006
This was a great and easy recipe. Instead of using the honey dijon dressing, I used ceasar dressing and it was perfect! I got the exact taste I was looking for. (A guest did not like dijon anything so I had to change it).
posted:
4/6/2006
I did this a little differently than the recipe said...it was great. I didn't have any honey mustard dressing, so I mixed up a sauce using almost equal parts of spicy brown mustard and honey, then one clove of garlic (minced), a touch of olive oil, and a bit of red wine vinegar. I spread that onto the outside of the stuffed chicken breasts, sprinkled bread crumbs on top, and drizzled melted butter over the top. My husband loved it. And it was so easy to prepare. This will be a new regular on our menu.
posted:
4/4/2006
I made this dish for our Sunday family get-together. Everyone loved it-even those who don't particularly care for chicken. Very easy to make yet it tastes like you spent the day preparing it. I made extra to have for lunch the next day and there were no left-overs!
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