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Chicken Cordon Bleu II Recipe

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This recipe for Chicken Cordon Bleu II is from The Vis Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skinless, boneless, chicken breast halves
6 slices Swiss Cheese
6 slices ham
3 Tablespoons flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup white wine
1 teaspoon chicken bouillon granules
1 Tablespoon cornstarch
1 cup heavy whipping cream
Directions:
Directions:
1.Pound chicken breasts or slice them so that they are thin. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold and roll the chicken over the filling and secure with toothpicks. Mix the flour and the paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium heat. Cook the chicken until browned on all sides. Add the wine and the bouillon. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is not longer pink and juices run clear. 3. 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. Pour over chicken. Serve warm.

 

 

 

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