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Chicken Cordon Bleu II

Reviewed: Dec. 2, 2012
Very yummy dish, even the leftovers heated up nicely. I borrowed some suggestions and used an egg wash and garlic and herb breadcrumbs. After I pounded the chicken out, I sprinkled them with salt, pepper and paprika. The sauce is simple and very flavorful. I used a Sauvignon Blanc like Cintron suggested and it worked very well. I served it with wild rice and brussels sprouts. One chicken breast would have been good to split; it seemed to make a lot of food. I highly recommend this recipe, even for novices like myself.
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