1. Chicken Cordon Bleu

2. Thin chicken
Use the meat mallot and thin chicken to ¼ inch

3. Ham and Cheese
Take one piece of Ham and one piece of cheese and fold them together ( have cheese on the inside) Place ham and cheese in the center of the thinned chicken

4. Wrap and coat chicken
Wrap chicken around the ham and cheese Coat with flour

5. Cook the chicken
Melt 1 T of butter in skillet Add chicken and brown on all sides

6. Cook the chicken in 2 T of cooking wine and ¼ bouillon cube
Cover pan to keep heat in

7. Hydrate your starch In a small bowl add 1 ¼ tsp corn starch
Add 1 T of heavy cream to cornstarch and mix well
( this is hydrating the cornstarch so it isn’t lumpy)
Stir in 3 more T of heavy cream

8. When chicken is done cooking
Take chicken out of the skillet and add the heavy cream
Cook until thickened
Pour over chicken, eat and enjoy
Clean your kitchen!

9. Important Information
If you do not thin the chicken it will not cook Browning the chicken helps to add flavor You hydrate the cornstarch so it doesn’t clump Cooking wine has a high salt content Cook until the internal temp is 165 or the fork goes through easily