Library Curator wrote:
> So far the receipes I've tried for Chicken Cordon Bleu have been met
> with limited success. I just can't seem to get it to come out right.
> Can someone point me in the right direction to a good receipe?

I just make my own. Take a chcken breast and butterfly it. Add ham and
then swiss cheese and bread it. Take a toothpick and hold it shut.

Sautee it until done.

You can always make a roux with swiss cheese and champagne or brandy or
whisky. It's really good over it.

kili