|
I've made a lot of Chicken cordon bleu and I always use the same recipe..I'll post it later (when I remember). The recipe is similar to above but uses Proscuitto instead of ham and Gruyere cheese instead of swiss. It also is dipped in breadcrumbs and an egg/dijon mixture twice to get a good crust on it.
__________________
Don't be irreplaceable - if you can't be replaced, you can't be promoted!
|