Chicken Cordon Bleu
Cooking Light, December 2005
Yet again, I’m a blogger slacker!! We’ve made this twice so far. The first time, I used regular ham and RF mozzarella cheese. Came out okay. OH, and I didn’t to the chicken broth thing. I don’t understand the need to braise them.
Anyway, we just made them again yesterday. I used RF string cheese and regular ham. That worked MUCH better than rolling sliced cheese or shredded cheese up with the ham and prevents the cheese from oozing out so much. It’s a really good recipe and I don’t see how you can screw up Cordon Bleu.
Cutting board
Knife
Measuring cups and spoons
Meat tenderizer
Roasting pan
