02-27-2013, 05:34 PM
I made halfassed chicken cordon blu awhile ago. Don't be under the mistaken impression that it was like what you made or could order at a restaurant, it wasn't but I'm told it was tasty and I know it looked okay.
I had very plump, boneless, skinless chicken breasts. I made a "pocket" by slicing lengthwise and inserted the ham & swiss, they had an egg bath and then were rolled/patted with crushed Kebbler crackers and baked. Viola!