The first time I had Chicken Cordon Bleu was at a wedding in my teen years. I loved it so much that I had my mom get them from the store, but they weren’t quite the same. When I became an adult I started experimenting and made the traditional, rolled up version but keeping them tightly rolled with toothpicks is NOT easy.
In fact, I got so frustrated at one point that I don’t think I made them even once for a whole year! I sure wish I’d found this recipe many years ago, I would have used it every time!
It’s extremely easy to whip up and offers all the flavor with every important player from the breadcrumbs to the Swiss cheese. The casserole is just perfect and it’s kid and dad approved.
Recipe and photo courtesy of Food.com
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Quick Tip: Try this recipe for brunch with some fresh fruit, magnificent!
