Recipe - Chicken Cordon Bleu

6 Medium whole chicken breasts
1 pack 8oz Swiss cheese slices
1 pack 8oz cut or sliced up cooked ham
3 tablespoon Allpurpose flour
1 teaspoon Paprika
6 tablespoon Butter or margarine
One half cup Dry white wine
1 Chickenflavor bouillon cube
or
1 teaspoon Chickenflavor stock base
1 tablespoon Cornstarch
1 cup Heavy or whipping cream

1. Spread chicken breasts flat: fold cheese and ham slices to fit on
top: fold breasts over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika: use mixture to coat chicken
pieces.
3. In 12inch skillet over medium heat, in hot butter or margarine,
cook chicken until browned on all sides. Add wine and bouillon (
or stock ). 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; serve
over chicken

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini