tag:blogger.com,1999:blog-8588966707832739660.post6400281722589141106..comments2022-09-11T11:53:46.710-07:00Comments on What's for Dinner?: Open-Faced Chicken Cordon Bleu with Dill and Wine SauceGinahttp://www.blogger.com/profile/16330402431401927559noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8588966707832739660.post-88949883984677947722008-12-18T04:15:16.000-08:002008-12-18T04:15:16.000-08:00Yum. That is my kind of French-y. I love the idea...Yum. That is my kind of French-y. I love the idea of "open-faced" because that is what would traditionally turn me off about making cordon-bleu and the like...the pounding and rolling (whoa, and you thought you would get some weird hits with "balls up" and "nutty") but this seems much less labor-intensive, not to mention healthier.Brookehttp://www.4clubbs.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8588966707832739660.post-50506770700400955712008-12-18T06:35:17.000-08:002008-12-18T06:35:17.000-08:00Pounding, rolling, nutty, balls up... Love it.And...Pounding, rolling, nutty, balls up... Love it.<br><br>And I applaud any reference to Better Off Dead.Husbandnoreply@blogger.comtag:blogger.com,1999:blog-8588966707832739660.post-60445971002825826852008-12-22T03:26:58.000-08:002008-12-22T03:26:58.000-08:00Looks absolutely delicious! I'm going to try t...Looks absolutely delicious! I'm going to try this for sure...I love cordon blue. :)The Home Cookhttp://tasteofhomecooking.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8588966707832739660.post-69175887769359795682009-01-14T04:38:30.000-08:002009-01-14T04:38:30.000-08:00[...] or so of light butter, then added a tablespo...[...] or so of light butter, then added a tablespoon or two of flour, until it balls up (I start a lot of sauces this way). Then you slowly start adding cold milk, and whisking until it is heated through and creamy, then [...]Gorgonzola Pappardelle « What’s for Dinner?http://whatsfordinnergina.wordpress.com/2009/01/14/gorgonzola-pappardelle/noreply@blogger.com