mary said:Thank you Brian
Taste wise- it was FANTASCTIC! Thanks for the tips, I'll get a meat pounder to simplify the process
I omitted the 'SMOKE" but used the maple sirop
Thanks again for the quick reply
Now I have to practice pounding meat
Mary <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
If it was too sweet... just omit the maple syrup...
any way... I love Chicken Cordon Bleu...
with proscuitto, or Virginia Ham, or whatever ham!
But I think my favorite is with Prosuttio!
Remember... if you do make a hole... just cut a small piece of chicken from the edge, and "patch" the inside before you add the ham & cheese...
No one will ever know after you cover it with the bread crumbs!
