Chicken Cordon Bleu
Source of Recipe
List of Ingredients
6 skinless, boneless chicken breast halves
6 chunks Swiss cheese
6 large slices ham (thinly sliced)
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup water
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts thinner. Place a cheese and ham slice on each breast Fold the edges of the ham over the cheese and then fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Microwave the water and bouillon. Add this broth mixture. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. The gravy is also amazing on potatoes.