05-07-2010, 11:46 AM
Okay so tomorrow my sister and I are going to try a spin on the classic Chicken Cordon Bleu by grilling it. She had the same reaction to this suggestion that I'm sure some of you might be thinking - the cheese will just melt right out of it and get all over the grill. Well, I thought about it for a few and said, who says the cheese has to be inside of it? Why not make it like I usually do, only leave the cheese until the end and melt it on top just before serving it? So we'll be doing this tomorrow and I'll let you all know how it turns out - along with the recipe!