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Re Chicken Cordon Bleu

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Leigh,
Here is the rec I use for chicken cordon bleu As long as you pound the fillets well before filling and frying them they should be nice and pliable to handle and shape into sausage shapes ,just cook gently and don,t turn them too much and they should keep there shape............

Chicken Cordon Bleu

Serves 4

5 oz chicken breast x 4
4 oz fresh mozzarella (or cheese of your choice)
4 oz smoked ham
2 eggs
2 cups flour
3 cups breadcrumbs
salt & pepperPound the chicken. Fold the cheese into the ham and place on one half of the rounded chicken breast. Fold over once. Beat the eggs with a little water. Flour the chicken. Dip in eggs, then in breadcrumbs. Shallow fry over low heat. Lots love Julie


MsgID: 131883
Shared by: Julie C.
In reply to: ISO: Cordon bleu tips...
Board: What a Great Idea! at Recipelink.com
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