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    Chicken Cordon Bleu

    Source of Recipe

    Good Housekeeping
    6 large chicken breast halves without skin -- boned
    8 ounces Swiss cheese slices
    8 ounces ham slices -- cooked
    3 tablespoons flour
    1 teaspoon pepper
    6 tablespoons butter
    1/2 cup white wine
    1 teaspoon Better Than Boullon Chicken Base
    1 tablespoon cornstarch
    1 cup heavy cream
    1 teaspoon paprika

    Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten with toothpicks. on waxed paper,mix flour, paprika, use mixture to coat chicken pieces. Melt butter and brown chicken breasts. Reduce heat to low and cook 30 minutes, or until fork tender. Remove toothpicks.
    Ina cup blend cornstarch and cream until smooth. Gradually add to skillet. Cook stirring constantly until thickened. Serve over chicken. Serves 6.




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