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Chicken Cordon Bleu II
Literally just finished eating this and it was phenomenal. I followed a few suggestions i found in the comments (coating the chicken with breadcrumbs, pan frying it for 10 minutes, baking it for 45 minutes, and spooning the sauce (white wine, cream, and bouillon) over it after cooking) and it turned out great. I also put paprika into the sauce which gave it quite a nice flavor. I would also suggest using twine to keep it all together I will definitely make this again! Five Stars!
7 users found this review helpful
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Reviewed On:
Sep. 28, 2011
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