Today’s Sundays with Friends comes from CJ. She’s back with a recipe that seems sure to impress even your pickiest of guests! You can find her amazing Shrimp Regatta recipe by clicking here. You can find Ken’s Chicken Cordon Bleu below…
The below story CJ tells us proves that even a cookbook can warm the heart in the face of adversity. Out of sadness comes hope. Out of heartbreak comes healing. We love you here at The Onyx Plate! Keep the recipes and inspiration coming! I would say “Welcome to Sundays with Friends” as I normally would…but, let’s face it…you’re part of The Onyx Plate family now. Welcome back!
Many years ago, when I lived in Baton Rouge, Louisiana, a friend gave me a cookbook as a gift. This wonderful cookbook, called Louisiana Legacy, contained a collection of regional recipes by the Thibodaux Service League. This book moved around with me until we eventually landed in New Orleans. Well, in 2005 Hurricane Katrina stole my gift and set it afloat down the Mississippi River, never to be seen again. Fast forward six years……..
My husband and I were meeting friends for lunch at the beautiful Oak Alley Plantation in Vacherie, Louisiana. While we were waiting we puttered around in their gift shop, and low and behold, there was a copy of my lost cookbook. I picked it up with tears in my eyes, showed it to my husband, and needless to say, he bought it for me. Today I would like to share one of my favorite recipes from the book called Ken’s Chicken Cordon Bleu which is described as “a gourmet French dish with South Louisiana flair”.
Ken’s Chicken Cordon Bleu
· 8 small chicken breasts, skinned and boned
· Salt, black pepper and red pepper to taste
· 8 thin slices Swiss cheese
· 1/2 cup flour, seasoned
· 1/2 cup butter
· 1 large onion, chopped
· 1 rib celery, chopped
· 1/2 large green bell pepper, chopped
· 1 cup mushroom gravy
· 1 4 oz. can sliced mushrooms, drained
· Dash of Worcestershire and Tabasco sauces
· Kitchen string
1. Preheat oven to 350 degrees.
2. Make 1/4 inch thick cutlets of chicken by pounding with mallet.
3. Sprinkle each with salt, black pepper and red pepper.
4. Place on each, a slice of ham and cheese.
5. Roll, jelly-roll fashion, pressing to seal well, and tie each with kitchen string.
6. Coat with flour that has been seasoned with salt and pepper.
7. In a large frying pan, brown chicken on all sides in butter (this may have to be done in two batches).
8. Remove to an 11 x 7 inch baking dish and cut string away from each roll.
9. In the remaining butter, sauté onions, celery and green pepper until soft.
10. Add gravy, mushrooms and sauces and cook until thick.
11. Pour over chicken and cover dish with foil.
12. Bake one hour, remove foil and bake 15 minutes longer.