OH! So GOOD!!!
Ok. . . So that worked! The Chicken Cordon Bleu recipe as refined by America's Test Kitchen works very well. The breading was crisp. The chicken was moist and tender. The filling oozed nicely. This recipe is baked rather than fried but you would never know it. I hope you all have an opportunity to try this.
Now it must be said that I did not have all the ingredients just so. Instead of Ritz crackers I used 1 cup of potato flakes. I used smoked Gouda instead of Swiss. Other that that I followed the recipe as written.
I served with mash potatoes and gravy. Also some steamed vegetables. The chicken did not generate a lot of drippings so I used chicken broth enhanced with sage and garlic to make the gravy.
I will reheat the leftovers in the oven rather than the microwave. This will maintain the crispy covering.
So what is a fancy dinner without a fancy dessert? Home made meringues and lemon curd. Sugar free of course.