Chicken Cordon Bleu

by Valerie Halladay

6 medium whole chicken breast, skinned and boned
6 slices of Swiss cheese
6 slices of cooked ham
3 T all purpose flour
1 t. paprika
6 T. butter
1/2 cup dry white wine or apple juice or even water
1 chicken flavor bouillon cube
1 T cornstarch
1 cup heavy or whipping cream

1. Spread chicken breast flat; fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks.
2. On waxed paper mix flour and paprika; use mixture to coat chicken pieces.
3. In 12-inch 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 the toothpicks.
4. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened and becomes a smooth cream sauce; serve over chicken.

I like to serve with rice since you have all of that rich sauce.