Chicken Cordon Bleu Needs Sauce

Dave's Not Here

<p />Last night I tried the Chicken Cordon Bleu from the recipe section. Nice and smoky and most Eggcellent.[p]It seemed kinda naked on the plate though, so I was thinking a mild sauce would be a good accompaniment, not too overpowering. Any suggestions?[p]Go Bucs (entry submitted to the pool),
Dave

Toe 49

Dave's Not Here,
I would use a cream of mushroom soup (canned but recommend home made) mixed with fresh grated parmasian cheese....yum!!

Banker John

Dave's Not Here,
I use a sauce for my Chicken Cordon Bleu but I don't have a recipe. [p]I use a big spoon of miracle whip, fresh grated parmesan cheese (probably about a large handful or two), dry mustard (heaping teaspoon) and a light splash of Crown Royal. I then use my pepper mill and fresh grind some pepper in and whip all together with a wish. Sorry I don't have more accurate measurements, but it is more a look & consistency I'm looking for. The taste will be there, just don't use too much Crown; it should be a light splash - maybe 1/4 shot. Of course the rest of the shot is for the chef and prep cooks.

nikkig

Dave's Not Here,
Those look like some huge chicken breasts...looks mighty good though! Did you use Larry's recipe for chicken cordon bleu? How did you get yours so brown, it doesn't look like there are any bread crumbs on them? [p]~nikki
[ul][li]Larry checking his chickens[/ul]

YB

<p />Dave's Not Here,
Here is a picture of how my chicken cordon bleu looked when I cooked it at Eggfest in Waldorf.If you come up with a good sauce let me know.[p]Larry

djm5x9

Larry:[p]Have you ever tried to grill chicken cordon bleu direct and occasionally baste? What are your thoughts about cooking this way?
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YB

<p />djm5x9,
I have never tried it that way...I bet it would be good.The next time we cook them I might do half and half and see the difference.Here is another picture of the ones we cooked in Atlanta,not Waldorf.We cooked shrimp stuffed chicken breast in Waldorf.
Larry

djm5x9

Larry:[p]Just looking to maximize flavor of the cook as I find grilling and low and slow direct cooks to be more flavorful. I have often wondered about the success of this recipe being cooked in this manner. Must be a throw back to the cave man in me.
[/b]

Dave's Not Here

djm5x9,
These were sorta indirect, no firebricks underneath, but as you can see there was a pan. I turned them once and did not baste, and I skipped the breadcrumbs. They were very tasty and smokey (hence the color), but were a bit dry (probably slightly overcooked).[p]For leftovers I tried the linked mushroom sauce and would give it about a 7. Pretty good, but nothing special.[p]Looks like I lost the "first team to score" portion of the pool. [p]Thanks for the suggestions,
Dave
[ul][li]Shitake Mushroom Sauce[/ul]