My family and I love chicken cordon bleu we get from restaurants so I tried to make it at home. It's okay but no matter how I secure it I can't keep all the cheese from bubbling out leaving a chicken cordon bleu without the cheese! Does anybody have any tips on how they make it? Thank you.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.