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Рецепт Chicken Cordon Bleu
by Kara Cook

I am a little embarrassed to admit this, but I had never made Chicken Cordon Bleu for my family before. I love Chicken Cordon Bleu. But it always seemed like too much work. Then I saw a tip from Melanie at Mel's Kitchen Cafe. Instead of pounding out the chicken breast, rolling it up, and securing with toothpicks, she uses a much easier method. Just take a knife and split the breast in half horizontally, leaving the edge intact. Fold it open, add the meat and cheese, and fold it closed.

Oh my gosh. So easy. And the cheese actually stayed in the middle instead of leaking out all over the pan. I will be making Chicken Cordon Bleu this way from now on! I also tried Melanie's recipe for sauce, and it was delicious. So much better than the cream of chicken soup variety. Don't be afraid to give it a try!

Melt butter in a small saucepan. Whisk in flour, then milk. Add remaining ingredients and bring to a boil, whisking constantly. Boil for at least one minute.