chicken cordon bleu
Jan. 18th, 2021 01:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
topaz119 posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeThis has been hanging out in my bookmarks for I don't even remember how long, but I had some chicken breasts that I needed use and I'm so booored with everything I've been making. It probably would have been better to have not tried this on a night that I ended up working late, but it turned out to be a little therapeutic, too, so I guess it all evened out.
Chicken Cordon Bleu
I didn't make any substitutions and the only thing I changed was that I didn't use a skewer to hold the chicken roll closed. I used a little of the egg wash and just pressed it together and it held. The only other note I have is that it's important to get the chicken thin when you pound it. Otherwise, even with cheap processed ham and supermarket Swiss cheese, this was really good. I'll have to make it again with good Gruyere and proscuitto.
Chicken Cordon Bleu
I didn't make any substitutions and the only thing I changed was that I didn't use a skewer to hold the chicken roll closed. I used a little of the egg wash and just pressed it together and it held. The only other note I have is that it's important to get the chicken thin when you pound it. Otherwise, even with cheap processed ham and supermarket Swiss cheese, this was really good. I'll have to make it again with good Gruyere and proscuitto.
