Chicken Cordon Bleu

One of the Todd's favorite recipes that I 

make is Chicken Cordon Bleu.

I found the recipe on allrecipes.com,

Original recipe makes 6 servings

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream



1.  Pound chicken breasts if they are too thick.  Place a cheese and ham slice on each breast within 1/2 inch of the edges.  Fold the edges of the chicken over the filling, and secure with toothpicks.  Mix flour and paprika in a small bowl, and coat the chicken pieces (I substituted flour and paprika for flavored bread crumbs).

2.  Heat the butter in a large skilled over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon.  Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear 


3. Remove the toothpicks, and transfer the breasts to a platter.  Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.  Cook, stirring until thickened, and pour over the chicken.  Serve warm.