Hi Kazy,
unfortunately the nutrition calculator attached to my recipe card is not always the most accurate, so I always recommend running the numbers yourself using a calculator you trust.

minced. Sorry!

Wow this came out great. Now I have to figure out how to make this with thighs. I am not fond of breasts. They’re the least tastiest part of the chicken. Very very dry meat, even when it’s not overcooked. The only thing I would do different with this recipe, besides switching out the breasts for thighs, is I would double the sauce, it was that good! I did replace the heavy cream with full fat milk. When I researched cordon bleu sauce, most used was milk, not cream. Thanks so much for this recipe, it is a keeper. I can’t wait to cook this next week end.

Thanks. Also the 1 tsp of garlic – is that supposed to be diced, chopped or crushed?

You don’t want to slice it all the way through, and you don’t really want to butterfly it either because you want the ends to remain in tack. Think of it like a pita. Take one side and slice into the breast so you can slip the cheese and ham into it but it won’t hang out the edges.

Thank you so much. Definitely a favorite around here.