Tammy Posted November 24, 2008 Share Posted November 24, 2008 It calls for swiss cheese....but I don't care for swiss. I was going to use something like Monteray Jack....would that work? Does it matter what kind of cheese you use? . Quote Link to comment Share on other sites More sharing options...
abbeyej Posted November 24, 2008 Share Posted November 24, 2008 Well, it won't be "Chicken Cordon Bleu" unless you use a swiss cheese. But that doesn't mean it wouldn't be a perfectly yummy dish with some other cheese! Quote Link to comment Share on other sites More sharing options...
LaxMom Posted November 24, 2008 Share Posted November 24, 2008 :iagree: That said, I've used havarti, smoked gouda, smoked mozzarella, colby... Jack would be good, and would melt very nicely. I also like to stuff chicken breasts with cheese and spinach. Quote Link to comment Share on other sites More sharing options...
Philothea Posted November 24, 2008 Share Posted November 24, 2008 As a universal rule, most foods taste better with any kind of cheese in the middle of them. I've stuffed chicken with just about every kind of cheese, its a favorite around here. I really like gouda. Quote Link to comment Share on other sites More sharing options...
Diane in CO Posted November 24, 2008 Share Posted November 24, 2008 My DH uses smoked cheddar because I don't like swiss cheese. I think smoked cheddar is the perfect cheese for this dish. Yum! Diane Quote Link to comment Share on other sites More sharing options...
Tammy Posted November 24, 2008 Author Share Posted November 24, 2008 I wasn't sure if some cheeses would melt too much and end up all over the pan.....so I thought I would ask, LOL! This is going to be my Thanksgiving meal, LOL! Thanks so much for the great ideas..... . Quote Link to comment Share on other sites More sharing options...
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