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Chicken Cordon Bleu

Kuhnkid4Kuhnkid4 Posts: 4
edited June 2012 in EggHead Forum
I cooked chicken cordon Bleu the other day and it came out kinda dry, what temp should I get my egg up to so I can get nice grill marks and still have a nice moist piece of chicken. I'm thinking I need it hotter and less time per side. Any recommendations?

Thanks, Jeff

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