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Chicken Cordon Bleu II

Reviewed: Nov. 19, 2013
The actual chicken cordon bleu was really tasty. I used fresh deli ham and Gruyere Swiss cheese from the deli. The flavors worked very well together and instead of flour I coated the chicken in egg and used seasoned bread crumbs. However, I did not like the amount of butter that was used to cook the chicken it was overpowering and some of it burned while it was cooking for a half hour. I also did not like the texture of the sauce. It basically tasted like thick butter and the consistency was weird. Next time I will use a reviewer's advice and use 3 TBS butter and 3 TBS EVOO, brown for 10 minutes in the skillet and finish cooking the oven at 350 while making the sauce separately.
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