I have made this recipe twice now; once as written & once with a few changes. As written, this recipe is good, not great. It was a bit bland for our taste and while it wasn't bad; my family preferred my other version of codon bleu. I decided to revisit this recipe one more time to see if we could bring it up to a 5, and I'm happy to say, it went above and beyond. As suggested, I pounded the breast to about 1/4" thick. I then used a 1/4 cup mixture of sorghum, buckwheat & brown rice flours with 1/4 cup corn meal and added some garlic powder (everything needs garlic) with a sprinkle of seasoning salt. I used 1/2 olive oil and unsalted butter, basically to keep the butter from burning. As others suggest, I browned the rolls in the sauce pan, then cooked them in the oven @ 350 for 20 min, then covered with sauce and baked them for another 5-10. For the sauce, I was just shy of a 1/2 cup of white wine, so I used some sherry with a splash or so extra. I had forgotten about the sauce becoming too think last time with 1 TBS cornstarch, next time, I will cut it 1/4 - 1/2. I then added some dijon to the sauce, as it was still a bit bland; it was amazing. Unfortunately, I don't know how much I added, 1-2 tsp., maybe. The combination of the sauce with the chicken was amazing..
Was this review helpful?
0 users found this review helpful
I have made this recipe twice now; once as written & once with a few changes. As written, this...