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Thursday, December 3, 2009

Chicken Cordon Bleu with snap peas and roast potato

Made this a couple of weeks ago. The chicken cordon bleu is cooked in white wine and served on a bed of greens. This meals stars were actually the roast potatoes made by Rachel. She uses butter rosemary, sage whole garlic and lemon, and then at the last minute drenches them with honey.

Absolutely delicious!


  1. Thanks Camelia :) Always nice to hear.

  2. Those potatoes look phenomenally good! I love that preparation of slicing them whole like that.

  3. They were amazing, both Mark and I learned something new. Honey has a new lease on life in my kitchen.