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Easy Bake Stuffed Chicken Cordon Bleu with Hollandaise Sauce
Easy Bake Stuffed Chicken Cordon Bleu with Hollandaise Sauce

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Select water over other drinks. Having a soda or a cup of coffee every once in a while isn’t a horrible idea. Getting all your hydration from them is a awful idea. When you decide on water more than other beverages you are helping your body stay very healthful and hydrated. You’re also cutting hundreds of calories away from your diet— without having to deal with terrible tasting diet food. Successful weight loss efforts often depend entirely on water consumption.

There are a whole lot of things that contribute to your getting healthy. Intensive gym visits and directly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being intelligent about the selections you make each day is a start. Wanting to get in as much physical exercise as possible is another. Remember: being healthy isn’t just about reducing your weight. You want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to easy bake stuffed chicken cordon bleu with hollandaise sauce recipe. You can have easy bake stuffed chicken cordon bleu with hollandaise sauce using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Bake Stuffed Chicken Cordon Bleu with Hollandaise Sauce:
  1. You need 2 lb ground chicken
  2. Use 1 lb black forest ham
  3. Provide 1 packages sliced Swiss cheese
  4. Get 1 packages knorr hollandaise sauce
  5. Use 1 salt, pepper, garlic
  6. You need 1 stuffed burger press
Instructions to make Easy Bake Stuffed Chicken Cordon Bleu with Hollandaise Sauce:
  1. Season ground chicken and use a stuffed burger press.
  2. Slice Swiss cheese and ham and stuff inside and cover.
  3. Pan sear on each side for 4 min then finish off in over at 350 for 20 minutes or until internal temp is 160
  4. Smother in hollandaise sauce and enjoy. Add with any sides.

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