A bit complicated recipe but worth the time. This was my first Chicken Cordon Bleu effort and I loved it! I used Half butter, half olive oil to brown the chicken. In my opinion you should definitely use the wine. Substituting with broth just will not achieve the maximum flavor. Also I tied my rolled chicken with twine and forgot about the toothpicks, they're too complicated to dig out afterwards. If you're not a huge fan of Swiss, use baby swiss. Its much milder while packing the same punch. And last but not least, this dish needs citrus. Serve with some fresh lemon slices on the side. Yum!
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A bit complicated recipe but worth the time. This was my first Chicken Cordon Bleu effort and...