The Hendo meal today is Cordon Bleu. ‘Cordon Bleu’ is a French term, translated means ‘blue ribbon’. A blue ribbon is a culinary award given for a top prize yummy dish. My Henderson family is a top prize blue ribbon family. Love you all, have a great time at the 33rd Annual Henderson Family Reunion.
Hendo Cordon Bleu
INGREDIENTS: 3 chicken breast, split, skinless and boned, 3 slices (4 ounces) Swiss cheese, cut in half, 3 slices (4 ounces) boiled ham, cut in half, salt, pepper, granulated garlic and cayenne, 4 tablespoons butter, 1 (10 3/4 ounces) cream of chicken soup, 1/4 cup sparkling white wine,1/2 cup heavy cream, 1 tablespoons cornstarch, 1 teaspoon spicy paprika, fresh parsley, chopped.
Wash the chicken breast under cool water. Pound out the chicken with the flat side of your knife to the thickness of 1/4 inch. Season both sides of the chicken with salt, pepper, granulated garlic and cayenne. Top each piece of chicken with a slice of ham and cheese. Fold the edges of the chicken over the ham and cheese, and close with a toothpick. Set aside. In a bowl mix the flour and paprika coat the chicken pieces. Set aside. In a heavy saucepan melt the butter. Add the chicken to the saucepan and cook. Turn the chicken continuously until the chicken is brown on all sides. Now add the wine and soup. Reduce the heat to a simmer and continue to cook for at least 30 minutes or until the chicken is cooked through. To check for doneness poke the chicken the juice should be clear. In a bowl mix the cornstarch, paprika, and cream, whisk until the mixture is smooth. Add to the saucepan. Cook, stir continuously until the cream thickens. Remove the toothpicks top with parsley and serve.