Muscatine

Hello

I was wondering if any chefs out there have ever made from scratch chicken kiev or cordon blue ? I spent a good hour last evening pounding and wrapping the meat around garlic, chive and frozen butter puree but couldn't get the mixture to remain. I think I may have speared the meat too low. Cordon blue came out just fine, though my swiss was a bit soft and extruded a tad.

Thoughts?

Extruded? I'll have to look that word up. I have tried to cook  Cordon Blue at home. How did you cook yours? 

Sorry about the extruded comment. I had a brain freeze for a moment.

You just EXUDED dumbness, is all.