Chicken Cordon-Bleu question

I have a 1/2 bottle of viogner to finish up tonight, and the strong pineapple flavors that characterized it (at least on Monday night) prompted me to want to make something w/ ham in it (I like ham/pineapple combos). So I've already got a chicken breast at home taht I need to use, and I'm going to stop and pick up the rest of the ingredients on the way home, but...I don't really like swiss cheese.

Has anyone ever altered the basic recipe using another type of cheese? Any thoughts as to what might work well w/ the pineappley wine?

Sure. I've done it with Bleu, Emmenthaller, Jack, Mozz, and I think once with Asiago. I was fine with all of them.

rwj

K,

I've done it with a mild provolone and it's come out really nice. GL! Let us know what you go with and how it comes out.

I vote for gruyere!

The last time I checked Gruyere and Emmenthaller were "Swiss Cheeses."

But they taste better than "Swiss Cheese", that stuff with the big holes in it.

Disclaimer: I love the stuff with the big holes in it.

rwj

I vote for either mild provolone or a good, fresh mozzarella.

What did you use? I like Jarlsberg over swiss--it doesn't have the ..."stale" taste I get in swiss...

b

I ended up using a rather sharp, stinky provolone along w/ proscuitto instead of regular ham. It actually was pretty good, although the cheese completely overwhelmed the viogner. I also made asparagus w/ hollandaise sauce as the side. I very rarely use hollandaise sauce but for some reason I thought it might work well with the wine, and it turned out that it did, quite well.

As a bonus, one of my cats has also discovered that she is a big fan of stinky provolone. Which is great, because she's a skinny little waif due to my other big fat kitty eating all her food. He had absolutely no interest in the cheese, so we've finally found something that he won't pilfer from her!