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Chicken Cordon Bleu II

Reviewed: Dec. 5, 2013
Made it like the recipe the first time, came out really good. The second time, however, I cut the chicken breasts in half lengthwise. Put the ham slices down on the chicken breasts after cutting, topped with swiss cheese, and folded the ham slices on the sides and ends inward to help keep the cheese from melting out. Then folded the chicken sides and ends inward over the ham, then rolled up and secured. Keeps the cheese in much better. I did double the wine and whipping cream, the sauce was too good not to! The second time around was a little more work but came out much better. This is now one of my "go to" or "fall back" recipes when invaded by my kids teenage friends, or cooking for horse show meetings/after show parties.
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