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?

If you told us whats wrong with it or what you didn't like about it,
you might get a better on-target response. Dry? Dense? Burnt and raw?
Wha. . .
Saying it doesn't come out right leaves much to the immagination.

Pierre