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Sep 22, 2009 06:43 PM

Recipe Adaptations for Buffet Service

Has anyone ever tried making Chicken Cordon Bleu for a large group and keeping it in a chafing dish? I am concerned that the sliced rolls of chicken will dry out in a steam tray. Adding a sauce or broth may help, but it may alter the flavor and texture. Has anyone ever tried this with any degree of success?

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  1. Why don't you make chicken and ham pinwheels and cover it with a cheese sauce? The cheese sauce might separate.