Chicken Cordon Bleu/Chicken Kiev

For those who love this dish but find it too much of a hassle I have to tell you what I learned that makes it easier.

I used to flatten the 'ell out of my chicken breasts so they essentially became scallopinis, then put the garlic butter/ham/cheese (whatever you prefer) into it.
Then I went through the tortuous experience of literally sewing it all up with thread to make sure nothing "oozed out".

I don't do that any more.

I now use a sharp knife and cut down at an angle to create a pocket. I don't flatten the breast: I leave it as is. I then stuff the small opening and put a couple of tooth picks in it. This works so muchbetter.

So cooks, give it a try. Cutting is better than flattening.