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This is a great, fast dinner for two, and the leftovers are just as tasty. It's easy to fix and makes an elegant entree.
Nutritional Facts 1 serving equals 441 calories, 23 g fat (13 g saturated fat), 157 mg cholesterol, 792 mg sodium, 10 g carbohydrate, 1 g fiber, 46 g protein.
Originally published as Chicken Cordon Bleu in Reminisce August/September 2010, p47
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Reviewed on May. 11, 2012 by RrFleeger
My family Loved this chicken.
Reviewed on Feb. 20, 2012 by afoth73
I had the butcher flatten my chicken breasts for me (he offered and I was very grateful! HA!) However, it seems to me that the chicken breasts have to be very thin as they were difficult to roll. I also would cook them longer next time. I added more spices to my breading and it was enjoyable. The flavor was great, just messy and difficult execution of rolling it all to get it to stay rolled without it sliding out before I got the toothpicks stuck in.
Reviewed on Jan. 01, 2011 by cheercoco9
This was a very simple to make. I made it for new years eve dinner. Everyone loved it. The only thing I did different was I did garlic and herb bread crumbs. Totally would make this again.
Reviewed on Nov. 06, 2010 by Jan2
This is very easy. Have tried my different recipes over the years, but this is the one--very simple and straightforward and tasty. There is only 2 of us, but would be very easy to double (or more) the recipe. Found it when looking for uses to use up Gruyere. Yum.
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