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Easy Baked Chicken Cordon Bleu

Reviewed: Feb. 28, 2011
This is a great dish. The only changes made were that I used swiss cheese instead of string, and Shake N' Bake coating for the crust and beaten egg instead of butter prior to coating. I also baked for 30 minutes instead of 40. The chicken was done but very juicy. I prepared some chicken gravy, just in case (as some others have suggested), but found that with the chicken being so juicy, the gravy wasn't really needed. Delicious!
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