I have to admit this was not the first time I have made this recipe. The first time I made it was years ago and it has been a go to recipe for me for years.Â
Before I made this recipe I was a little intimidated by chicken cordon bleu. It always seemed so difficult to make, however, it’s fairly simple to make. This recipe breaks down every step allowing you to have a great result. The most important thing to remember is the filling needs to freeze for 2 hours in an ice tray before you cook the chicken. A few times I have made the filling the night before and just put it in the freezer. Then when I am ready to assemble and cook the next night they are nice and frozen.Â
The chicken cordon bleu tasted amazing and as always I forgot how many toothpicks I put in to hold everything together. A good tip would be to count, but don’t worry if you forget you will come across them with your fork and knife before you eat them. It’s been a few months since I made the chicken cordon bleu and after we had it for dinner this week, I always question why I am not making it more often.Â