Wednesday, March 23, 2011

Un-Stuffed Chicken Breasts with Dijon, Ham & Gruyere (page 227)

This similar to chicken cordon bleu dish was fantastic. My husband asked me to make this meal again, & I definitely will. I used parsley instead of dill in the sauce, & the sauce was actually our favorite part of the recipe. Like Shannon, I used thicker chicken so it probably took about 19-20 minutes in the oven. I feel a little silly, but in step 3 it says to put 1/4 cup swiss cheese on the chicken. I thought they meant a 1/4 cup of swiss on ALL of the chicken, but then when I got to the end of the recipe I had to asked myself, "Why do I have an extra 3/4 cups cheese?" They don’t say to put 1/4 cup of cheese on each chicken breast, but they mean on EACH chicken breast. Oops! If you do this just mix in the extra cheese with the sauce when it comes out of the oven & drizzle it over the chicken & it will be totally fine. Or leave it out completely & have a healthier version of the recipe. ;-)


Morgan said...

I really want to try this one soon, it looks so good!

Shannon Boyer said...

yummy...think we'll make this one soon!