Chicken breasts stuffed with ham and cheese (Suprêmes de volaille Cordon Bleu) from From Julia Child's Kitchen by Julia Child

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Notes about this recipe

  • sandbox on January 27, 2015

    Made with gruyère, prosciutto and panko crumbs. Forgot the dijon mustard, but will be sure to use that or a grainy mustard next time. Chilled for an hour in the freezer (enough to set but not freeze). Was nervous they would come apart during deep frying, but were fine. Great with a rice & wild rice mix and peas.

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