We don't make it the same way that most people do. This is how I've grown up with Chicken Cordon Bleu:
Boneless skinless chicken (we have used breasts AND thighs with success)
2 slices of swiss cheese for each piece of chicken
1 slice of ham for each piece of chicken
Mustard and Mayo (optional)
Put the chicken on a broiler pan in the broiler, for approx. 5 minutes on each side, or until they are cooked thoroughly. Then, remove them from the broiler, and layer cheese, ham, and cheese on top. Just set them on top. Put it back in the oven, long enough to melt the cheese. Pull it out of the oven, don't forget to turn off the oven, and its done!
No comments:
Post a Comment