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


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