Megan’s chicken cordon bleu

Chicken second courses

I say this is “Megan’s” because I don’t pound the chicken so it’s thin and then roll it up, I never have had great success with that. The cheese all melts out and the cheese is my favorite part – I want it all melty and tucked inside the chicken just waiting for me to cut into it so it can ooze out all over my plate. With my way things stay in place and it’s WAY easier to make.