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Chicken Cordon Bleu II

Reviewed: Feb. 13, 2013
This is excellent! Used thin chix cutlets/strips and pounded to make a little wider. added the cheese and ham and rolled up. They were small which shortened the cooking time. I dipped in egg wash and then rolled in Panko bread crumbs. Browned for 8-10 minutes then put in a dish and baked for about 15 minutes or so. On the stove I whipped up 1/2 cup butter and 3/4 c milk (was out of cream~ but it worked fine) and then added the wine, chix broth and the corn starch (per recipe). I let simmer on stove top for about 10 minutes. Whisk as needed and allow to thicken. I drizzled sauce on the chix rolls after they were placed on the plate. ( I knew the kids wouldn't do the sauce). It was a HIT!! This would make a lovely plate to take to a party, get together, etc. Was easy and DELICIOUS!!!
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