Chicken Cordon Bleu II
Warning: Made some changes for our tastes, but kept the general integrity of the dish. After pounding out the chicken, I sprinkled onion and garlic powder, parsley, and a little cajun seasoning under the cheese and ham. Then rolled in italian seasoned breadcrumbs and baked them.
I made the sauce all at once instead of simmering the chicken. Couldn't find boullion granules, so I used a little poultry seasoning in cooking wine and added the above seasonings and a little salt to the sauce, tasting it as I went. (I read on another dish to mix the cornstarch and some of the liquid separately first and get the rest of the sauce boiling, and then add the starch in. It thickened so much faster.) Hubby asked me to please make it again.
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Nov. 15, 2012