Chicken Cordon Bleu
I followed the recipe as linked above, and then I took the suggestions of one of the comments. It reads:
|After baking for 30 minutes, then add the cheese.|
The only thing I didn't do was dip the chicken in an egg wash. I forgot about that part. Or use toothpicks, because apparently we don't have any. Amazingly, the chicken didn't unroll or anything! I do have to say, this recipe was easier than I thought it would be. Though, smashing the chicken with a meat hammer was a whole lot messier than I originally though. I would highly suggest an apron or a HAZMAT suit. I was going to take pictures of the whole process, but the raw chicken splattered everywhere, and I didn't want to clean my camera. I also used "store brand" ingredients and it tasted just fine. My husband has already demanded that I make it again. I'd recommend this recipe to anyone.
|nom nom nom|