Originally Posted by NickCooks
I never have any luck grilling meat with cheese. It generally just oozes out and burns...
Not patties but Traditional Cordon Bleu isn't grilled though
and once you've...
pounded the chicken to 1/4",
tucked in the sides of the breast'
roll it up tightly like a jelly roll,
squeezed the log gently to seal,
twisted both ends tight to form a nice log,
dusted it with flour,
dipped it in an egg mixture,
coated it with bread crumbs,
placed it on a pan and baked it...
...it would have to be Houdini Cheese to escape
...but I understand that this is about Cordon Bleu Patties on a grill
so I imagine there would be some escaping...i love burnt edges of melted cheese, best part.