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Chicken Cordon Bleu II

Reviewed: Mar. 11, 2013
I baked at 350 for 35 minutes instead of keeping them in the skillet. I added the wine before I put them in the oven, and then didn't need the bullion. This way there was a lot of sauce. I added a bit of fresh grated nutmeg and corriander as well. Yum! It takes a bit of time, though, to get the chicken flat and in the right shape, and to roll them. Also, if you use flour, then egg, then the breadcrumbs, it has a thicker crust.
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 2, 2013
very tender
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Teresa's Hearty Chicken Cacciatore

Reviewed: May 9, 2013
This is a great recipe, wanna give it 5 stars except that i used the full TBSP of red pepper flakes and it was too spicy for the kids. Also, I bought the pancetta just to try it. It is lovely, very delicate and delicious, but I think bacon would work well too, at less than half the price and much more availability. This also has relatively little salt but still very flavorful. It was so delicious, even with the full TBSP of red pepper! Tender, flavorful, wonderful dish.
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