Cordon Bleu-Stuffed Chicken Breasts

This recipe was great. My brother in law liked it so much he ate 3 servings, as did my husband.

I made this for my husband for valenines day. He loved it! However, if I make it again I will lightly brush oil on the chicken breasts to keep them from being dry. The dressing just didn't quite accomplish that. I also like the idea of spreading some of the dressing inside before rolling. Overall yummy and easy!

Loved it and very easy!

Just signed up this very minute, haven't had a chance to try any new recipe yet. When I do I will definatley rate them for you.I actually make chicken cordon blue, but never use stuffing. I will definatley try this one.

OK so I made a few changes because Im pregnant and the smell of the stuffing made me sick...strange becaue i normally love it...anyways I pounded out the breasts then put in layers one piece of the hame with a 1/2 slice of swiss making 2 layers, put about a tablespoon of the honey dressing, rolled them up, then I dipped the rolled breast in egg white and coated with italian style bread crumbs, I covered my pan with foil for the 1st 20 min....baked uncovered another 35 min, my breasts were a little thick...OMG sooooooo good and moist!!!! My husband said it was one of the best meals Ive made!!!!

my family and i like this one alot, i followed the exact recipe, except my dijon dressing was the the "Kraft Free" version. It still turned out great! The picky 10 year old even liked it. Next time I want to use more cheese and maybe spread the dressing inside the the chicken before rolling up.

I made this also for father's day and this dish was also a great hit! The dressing on top gave it just the right flavor to tie it all in. Thanks!

This was very good and a hit with my husband who thinks the only "good" chicken is a fried one. Not time consuming at all which is a plus for me.

This is a favorite for all my family...even the "only pizza eater" son. A stand by for holidays.

Fabulous. Minor modifications- we put dijon mustard and a little bit of mayonnaise on the chicken before layering and rolling up (instead of drizzling dressing over the top) and then breaded the outside and pan fried before putting in the oven.