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08/14/2009

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Jeanne

Maybe I'll totally make traditionalists cry and use chicken since I don't eat mammals. So there!

Sue

You could also put a piece of really thin fontina on a think slice of chicken breast and roll it up before breading it so that you would have an Italian version of chicken cordon bleu!

Momma C

I finally got to a store that carries Fontina cheese and made this last night with the prosciutto. Yum. Charlie really enjoyed it also. I definately would use the prosciutto all the time.
Thanks, Suz.

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