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Nov 15, 2012 on FoodNetwork.com
“I've been making chicken Cordon Bleu for 30 years to much acclaim, but this dish was easier, lower calorie, much faster and VERY tasty. So long Cordon Bleu. Hello this chicken way!
Now, to try some of the other stuffed chicken recipes I found.
NOTE: What with the plumping of America and the subsequent plumping of chicken breasts,...”