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Chicken Cordon Bleu II
Reviews:
February 21, 2003

Tastes like the fancy restaurant version. This is wonderful, Behr! The only thing I changed was to substitute 3T garlic flavored olive oil for the butter. Used cooking string rather than toothpicks. Doubled the sauce so we could have some with our steamed aparagus. This wine sauce is out of this world! Next time I'll try rolling the chicken in Panko crumbs.Thanks for sharing.

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