Thursday, October 20, 2011

Chicken Cordon Bleu

I don't think I've ever blogged about this.  Chicken Cordon Bleu is something I've been making for at least 16 years.  The best part, most of us really like it.

It all started when we were invited to dinner at someone's house.  It was soon after church so when we got to their house the wife was just starting to get dinner together.  She made Chicken Cordon Bleu.  This was the first time I really absorbed a recipe by watching, at least a complicated recipe.  Over the years I have tweaked it more to my liking, for example, the wife used ritz cracker crumbs but I now use bread crumbs.  Just a little more sophisticated.
Chicken Cordon Bleu 
We had company for dinner tonight so that's what I decided to make since I haven't had it in a long while.  We thought we were having 7 extra people for dinner so at Mickey's insisting I made 18 servings.  We know our company can eat so we wanted to have enough.  Actually Mickey thought I should make 24.  (I had to buy a meat tenderizer for today's dinner because the last time I made this I broke my rolling pin flattening the chicken.  Oops.)  Boy am I glad I only made 18.  There were only 5 guests and we only emptied one pan that had 7!  We sent a few home with our guests and now we'll have to figure out what to do with the rest.  Maybe we'll eat it but probably not.  I guess we could always drop some off to the missionaries.

If anyone wants my recipe let me know.  It's late and I don't feel like typing it.

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