Recipe: Chicken Cordon Bleu Roche

CHICKEN CORDON BLEU ROCHE

6 medium whole boneless, skinless chicken breasts
1 (8 ounce) package Swiss cheese slices
1 (8 ounce) package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter or margarine (I always use butter)
3/4 cup dry white wine
1 1/2 teaspoon chicken flavored bouillon (or 1 1/2 teaspoon chicken flavor stock base)
1 1/2 tablespoons cornstarch
1 1/2 cups heavy whipping cream

With meat mallet or dull edge of knife, pound breasts to about 1/4-inch thickness. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.

On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.

In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.

In cup, blend cornstarch and cream until smooth; gradually stir into the wine mixture in the skillet. Cook, stirring constantly, until thickened. Serve sauce generously over chicken.

From: Gina, Fla - 01-21-2000