This is the second time I made a cordon bleu recipe. The first time I did, I used the cream of mushroom-based sauce, and although it is good in itself, I still want to try something that is made from scratch. This recipe is a definite keeper and although I did some variations from the original recipe, Behr's version is still the basis of my cordon bleu success. Instead of folding, I opted to roll the chicken breast, seasoned with salt, garlic powder, paprika, and italian seasoning. After so, I wrapped it in foil and steamed for 20 minutes, then refrigerate overnight. (this is so much worth the try as it will give your rolls a perfect finish and prevent the filling from oozing out when you fry it). Then, i dredge the rolls in flour, then in slightly beaten egg, and lastly in Japanese breadcrumbs. I also used a combination of butter, olive oil, and virgin coconut oil in frying. I doubled the sauce recipe by combining 1c cream with 1c milk to lighten it up a bit. I also substituted the wine with alcohol-free sparkling grape juice bec. it's what I have at hand (also inspired by another review who used apple juice). Adding a chopped parsley in the sauce does wonders. Lastly, I baked the sliced chicken cordon bleu, topped with the sauce in the oven for 15-20 minutes (350F) and garnish it with parsley for presentation. Ultimate ultimate!!!
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This is the second time I made a cordon bleu recipe. The first time I did, I used the cream of...