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Chicken Cordon Bleu II
This was very good. Lots of compliments. I used thin sliced chicken breasts, and wrapped the cheese in the ham which kept the cheese from leaking all over. I followed the recipe exactly except I seasoned the chicken with salt, pepper and garlic powder. If I use thin sliced chicken again I'll cut down on the cooking time. A few people mentioned how the cream separated. After taking the chicken out of the pan, I poured about half of the liquid out before adding the cream & corn starch and had no problem with the cream separating.
1 user found this review helpful
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Reviewed On:
Oct. 31, 2009
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