My mom always considered this a ”fancy” dish. I used to help her make it when I was a girl. We would struggle mightily to keep the chicken rolls secure with toothpicks. It wasn’t until recently that I learned the trick that restaurants use: wrapping the chicken rolls tightly in plastic wrap and then chilling them for a while will make them keep their shape without toothpicks!I prefer to bake this dish, but frying or deep frying is an option if you prefer.This recipe is modified from The Food Network#GlobalApron Week 1 Chicken Breast#Dinner #Party #Meat

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Classic fare

I had a friend over who did not eat pork so couldn't get them from the store

This is made with Serrano ham and Manchego cheese rather than the usual Swiss cheese. Turned out juicy and flavorful. Feel free to tweek the seasonings to your preference.#GoldenApron23

My easy Version of chicken cordon blue. I used mozzarella cheese .

really well cooked and juicy meal. full of flavor, the wine makes the dish!

It's just yummy but not one of those every day meals

I found this recipe in my wife’s “draft recipes” and completed it. This is her take on chicken Cordon Bleu updated for a faster, simpler cook. It takes very little time and there’s no rolling, breading or wondering if it’s done. The sauce is lightened up but still creamy and very flavorful. It can also be made ahead and broiled right before serving.