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Chicken Cordon Bleu I

Reviewed: Jun. 25, 2012
I made this recipe (or a wide variation of it) tonight, and all things considered it turned out alright. I decided to make the dish according to several previous comments suggestions, using an egg to batter and bread the chicken as well as a ceram of mushroom sauce. So I gathered my things and went to the grocery store. After a woeful shopping trip, I realized after in my haste to make it home before jeopardy, I forgot cream of mushroom soup as well as the pre-cooked ham. This is when it turned into chicken-cordon-what-ever-was-in-my-fridge. I pounded the chicken and then folded a variety of things into it, most with swiss cheese, some with lunch ham, one with turkey, one with turkey and grilled pepper, one with grilled pepper, spinach and turkey, and another with mushroom and spinach. Then I dunked in a mixture of 2 eggs and a smash of milk to keep it thin. Baked for roughly 35 minutes at 360. For sauce I made a fairly thick pesto sauce, light on the pesto and added garlic as well as fresh chopped basil from the garden to make it flavorful, but not overpowering. As it turns out, you can stuff almost anything in cordon-bleus and it will turn out successful! Best thing to be is flexible.
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