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Chicken Cordon Bleu II

Reviewed: Jun. 30, 2013
This was very good. I tweaked it by preparing the chicken, ham and cheese in the rolls, placed them in a baking dish, sprayed with olive oil cooking spray and sprinkling with paprika. Then I mixed the 1/2 cup of wine and bullion, poured it in the baking dish and baked them for about an hour. I prepared the sauce separately on top of the stove (using the butter, 1 tbsp flour, wine and bullion again and all the rest of the ingredients) and just poured it over the chicken right before serving it. Baking the chicken vs. preparing it on top of the stove is just less messy and predictable for me. My guests and my husband LOVED it! Thanks for the great recipe.
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