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Chicken Cordon Bleu II

Reviewed: Jan. 30, 2014
Excellent recipe. I butterflied and then marinated the chicken breast for 24 hrs prior to cooking. I marinated in a soy/ginger low fat dressing. I also sliced up some fresh ginger for the marinade. I know this sounds a bit off, but it added a great flavor. Instead of frying the chicken for the entire time, I braised the chicken/ham/cheese in a skillet with the above ingredients before moving to the oven (cover) and cooking for about 20 mins. I used the juices/droppings in the pan to make the wine sauce. My wife and son loved it and were already asking when would I be making it again.
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