Chicken Cordon Bleu

Chicken Cordon Bleu

Boned chicken breasts, filled with sliced Swiss cheese and cooked ham and simmered in wine sauce. 6 servings; 1-1/4 hours

6 medium whole chicken breasts, skinned and boned
1 (8-oz) pkg Swiss cheese slices
1 (8-oz) pkg sliced cooked ham
3 tbsp flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine
1 chicken-flavor bouillon cube or envelope or 1 tsp chicken flavor stock base
1 tbsp cornstarch
1 cup heavy or whipping cream

Spread chicken breasts flat; fold cheese and ham slices to fit one top; fold breasts over filling and fasten edges with toothpicks.

On waxed paper, mix flour and paprika; use mixture to coat chicken pieces.

In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove the toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.