Chicken Cordon Bleu

 6 chicken breasts
6 slices of deli ham
6 slices swiss cheese
3 Tbs breadcrumbs
1 tsp paprika
1 egg
6Tbs butter
1/2 c white wine
1 or 2 tsp chicken bouillon
1 Tbs cornstarch or wondra
1 c heavy whipping cream.

 Pound or cut chicken into 1/4″ thickness, then roll with 1 slice each ham and swiss cheese and secure with toothpicks. Mix paprika and breadcrumbs together. Dip chicken into egg then roll in breadcrumbs. Brown with butter in a large skillet over med-high heat. Add wine and bouillon. Reduce heat to low cover and simmer for 30 min.

Remove the chicken and toothpicks and set aside. Blend the cornstarch and cream and wisk slowly into the skillet and juices. Cook stirring until thickened.

Magdalena Corr

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s