I’ve made these twice now and they’ve turned out great both times! Really enjoy them for meal prepping because I can just pop one or two potato halves in a separate container the night before and then I have packed lunch/dinner! Less messy than separate toppings and it tastes even better imo, depending on your mood
All the rave during the 1960,s Chicken Cordon Bleu was the bomb. And over the last couple decades it seems to have gotten archived in those plastic recipe card holders. Advise to students out there. Don’t discard your stale bread, make bread crumbs. One chicken breast can serve two people, and deli ham and some meltable cheese gets you there. Bring back the past and enjoy this one.
This post is more about the sauce than anything. A butter, sage and lemon sauce that’s just a basic pan sauce but so versatile. You could start this with a roux and cream it up. You could replace the juice with some zest and add some cream. Or just use it with something basic proteins like pork chops. Give it a try with some shrimp. I really don’t think you could go wrong. I had some ricotta & Spinach filling left frozen in the freezer, so I just wiped up 2 dozen ravioli. I have a mould and pasta machine so it really wasn’t any trouble. Cheers
