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Old 07-03-2007, 08:17 PM   #1
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Chicken cordon swiss leaks everywhere

My chicken cordon swiss leaks cheese everywhere when I cook it. How do I stop that? The cheese is supposed to be on the inside.

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Old 07-03-2007, 08:30 PM   #2
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Don't add too much filling, and keep the cheese away from the edges.

Place the finished stuffed rolls (I'm presuming you're rolling them up) in the fridge to firm it up.

If you are cooking it on the stovetop, keep the lid off. Hope that helps.
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Old 07-04-2007, 01:38 AM   #3
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You're using too much filling. That's a common mistake. Are you using anything else besides cheese? make sure all your ingredients are "dry" before using. Moisture encourages leakage.

and, as Amy said, refrigerate the whole thing to firm it up before cooking.
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Old 07-04-2007, 09:09 AM   #4
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I'm an overstuffer - just like above, limit stuffing. I never thought to refrigerate, I will have to try that!
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Old 07-04-2007, 10:51 AM   #5
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and if you don't have the "several hours" to firm it up in the fridge, about 40 minutes in the freezer works, too.
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Old 07-04-2007, 02:49 PM   #6
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I'm an "over-stuffer" too, which is why I usually only make these types of dishes for just husband & I - lol!!!
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Old 07-04-2007, 04:22 PM   #7
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i got them ready-made from a local grocery store, so if they're overstuffed i guess i've just gt to deal with it. it's good to know that for when i make them myself though.
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