Chicken Cordon Bleu
Source: Good Housekeeping
Servings: 6

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 Bouillon 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 chicken is done and fork-tender. Remove toothpicks.

In a cup blend cornstarch and cream until smooth. Gradually add to skillet. Cook stirring constantly until thickened. Serve over chicken.