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I love Cordon Bleu... really need to make it soon!

We use prosciutto instead of ham, and put a little dijon mustard in too.

And I totally agree that it's hard to flatten the chicken and to keep it all together...the refrigeration is supposed to help with that, but I always ended up using toothpicks too. I have elastic thread that I use in sewing...but I think that would melt. Might try twine sometime.
 
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