If you would like to put together a meal that is easy to prepare, but looks complicated, you will love this recipe for Chicken Cordon Bleu.
You can use plain chicken breast, but I prefer a more flavored taste, so I marinate it for an hour, or overnight, in an Italian Salad Dressing. For simplicity and ease, I also use Campbell’s Cream of Chicken or Cream of Mushroom soup, for the sauce.
Europeans love their soup, as anyone who traveled to Eastern Europe would agree that soup in part of every lunch and dinner menu.
Soups are quite simple to prepare, and very nutritious as well. You can make your own stock, as the base for every soup, or use the ready-made available at your grocer. There is such a variety of broth now…chicken, beef, vegetable, low-fat, low sodium….so it makes it that much easier to get your soup cooking together.
If you like hot chicken wings, but your stomach does not tolerate the deep fried wings you find everywhere, this recipe is for you. I made these for my last gathering and they earned a high mark.
You are also in charge of their flavor; you can make them as mild as you like, or as hot as you like. I personally like mine on a milder side, and not too much sauce. Also, I make sure my wings are clear of any lingering feathers, or extra pieces of fatty skin.