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Little Boy Bleu likes Chicken Cordon Bleu.
by Danielle Helsel
serves: 6
  Chicken
Ingredients:
  6   Boneless, Skinless Chicken Breast Halves
  6 Slices   Swiss Cheese
  6 Slices   Ham
  3 Tbsp   A.P. Flour
  1 Tsp   Paprika
  3 Tbsp   Butter
  3 Tbsp   Olive Oil
  1/2 Cup   Chicken Broth
  1 Tsp   Chicken Bouillon Granules
  1 Tbsp   Cornstarch
  1 Cup   Heavy Whipping Cream
Directions:
  1. Pound chicken breasts if they are too thick (1/2 Inch thickness). 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 the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter and Oil in a large skillet 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 15-20 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm 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.