Chicken Cordon Bleu

Ingredients:

6 chicken breast halves
6 slices swiss or provolone cheese
6 slices ham
3 T flour
1 t paprika
6 T butter
1/2 C dry white cooking wine
1 t chicken bouillon granules
1 t cornstarch
1 C heavy whipping cream

Directions:

Pound chicken if they are too thick. Place a cheese and ham slice on each breast. Roll up the chicken, cheese and ham and secure with a toothpick. Mix the flour and paprika in a small bowl and coat the chicken pieces.

Heat the butter in a large skillet over med-high heat and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink.

Remove the toothpicks and transfer the to a plate. Blend the cornstarch with the cream and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

I've tried lots of Cordon Bleu recipes and this one is the best because of the sauce. It's not figure friendly by any means but it is yummy!

-Cozette