I am having a Gina's recipes weekend -tonite we had Salisbury Steak with Mushroom sauce Fabulous my husband was over the moon; tomorrow night is the Chicken Cordon Bleu; and Monday is Chicken Enchilada soup; and, over time. View Companies Hide CompaniesMeasurementOk Gina, The ingredients for this wonderful recipe are so basic and most likely are already in your refrigerator and pantry on a regular basis.these were a little hard for me to make because it seems like the chicken pieces were almost too small to wrap a full piece of ham and cheese. i ended up making 5. they were delicious! i need a better chicken technique for next time and it will be a great overall process for me., over time. View Companies Hide Companies
For this recipe you can use Swiss, too.My family really liked this. I left out the DIjon because my kids don't like it and I put a layer of cream of chicken soup there instead and added some bread crumbs. It came out good and was SO much faster and easier than all of the other cordon bleus I have made. Flattening chicken is so tedious and messy and usually so necessary for cordon bleu that it takes forever. Skipping that step made it so much easier and it still came out really good.Be sure to sear the chicken on med/high heat so it's crispy on the outside and juicy and tender on the inside. Add the chicken once oil is hot., Nielsen Marketing CloudBe sure to sear the chicken on med/high heat so it's crispy on the outside and juicy and tender on the inside. Add the chicken once oil is hot., I'd brush some olive oil on each roll-up before cooking. that's eggy
Bake the chicken for 30-35 minutes, here is what you will need from the store:The collection of information, One of the most important things for this recipe to make sure the chicken is nice and juicy. If the chicken is moist this will be moist and flavorful. If you are started with dry chicken I recommend making 1.5 times the sauce to compensate. Or even doubling it.Made this tonight and it was great, I liked it but the husband wasn't a fan. It was dry and he likes everything smothered in cream sauce or gravy. ugh But the flavor is spot on. I would double up on the cream of chicken and maybe add chicken broth. I think it would be perfect then.