Wiki source code of Chicken Cordon Bleu

Last modified by Richard Johnson on 2021/02/28 20:12
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1 From Sarah Pierce:
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3 Made in the Schmerne-schmerne style. Bork bork bork.
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5 2 ckn breast or 4-6 thighs, all boneless, skinless, salted & peppered. Put in a pyrex pan that has been lightly greased with olive oil. Top with some sort of ham. I chose Canadian Bacon (or Prosciutto -k), as it is thicker than deli meat and has less sugar. Then cover with about 1/2 bottle of Dijon mustard mixed with a block of softened cream cheese (8oz) (double the sauce if using 8-10 thighs in a 9"x13" pan -k). Put in a 375 degree oven for about 40 minutes. Take out of the oven and top with swiss cheese and put back into the oven for about 5 minutes.