Return to article: How to Make Chicken Cordon Bleu
on 2/27/2008 I love this dish. Hurah for you, you use a meat hammer. Some people just butterfly the chicken because it's faster. Where is the fun in that? Plus it's not as tender. When I pound out a chicken breast, I put it in a gallon size ziplock so you don't splash chicken juice all over the kitchen. Thanks!
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