I liked the flavor of this recipe, but the texture wasn't what I was going for. The crispy breading on the chicken became soggy while baking, and most of it fell off the chicken. This recipe hasn't been a total loss, however. I've since breaded whole chicken breasts and fried, then set aside and prepared the rest of the ingredients as a sauce on the stove to pour over the chicken. This is actually faster, as the sauce is ready as soon as all the cheese is melted, instead of 30 minutes in the oven. Thanks for helping me find a great alternative to the time-consuming hassle of Chicken Cordon Bleu.
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I liked the flavor of this recipe, but the texture wasn't what I was going for. The crispy...