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Chicken Cordon Bleu I

Reviewed: Mar. 18, 2012
I disagree with others that gave this recipe only 4 stars because they felt they "had to change things" to make it work. I am the opposite. I give it a 5 star because i CAN change it each & every time i make it to suit my needs for that night :) As others have said, i never ever follow a recipe to the letter when i make it, i prefer to make it my "own" by changing things up a bit whenever I make a recipe that i find. i never add the salt because i use prosciutto & swiss cheese both of which are pretty salty on their own. I also add mayo to the middle, and sometimes even coat it w/mayo prior 2 doing the bread crumbs, even tho it's extremely messy to do! I really like the ideas some have had about a sauce or gravy, but i doubt my fam would go for the cream of mushroom soup that i do have on hand. however, i DO have the new product of chicken stock in pre-measured pats that i think i'll try (this time around anyway!) with a combination of sour cream/cream cheese and of course the lemon juice. i think i will also follow others advice to add melted butter to the top of the packets, but i'll probably do that after I uncover it in the last 20 minutes, just sprinkle the whole pan with the melted butter, and i have a family size pkg of chicken! Not worth it to leave some undone chicken, bca my family WILL be more than happy to eat left overs :) when you heat up the sliced rolls of chicken and put those on a sandwich :)
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