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Emeril prepared this chicken cordon bleu recipe from his new book, "Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.

Source: The Martha Stewart Show, November 2009
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143
  • OSullivan
    2 JUL, 2010
    I made this twice, and it was quite good. However, the chicken breasts I used were a little too thick, so I couldn't taste much of the cheese or prosciutto, so I suggest you use thinner chicken breasts. Also, I had a hard time getting the breading to stay on, even though it was delicious.
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  • mcintoro
    29 JUN, 2010
    This was quite easy to make and very good. I added some corn meal into the flour mixture to give it more crunch in the end, and that really worked. The size is quite large, each piece was enough for 2. I would make it again.
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  • bucatino
    24 MAR, 2010
    I made this and it is a lot better than the frozen one I'm use to. Pretty easy to make too.
    Reply

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