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Chicken Cordon Bleu




Source of Recipe


AllRecipes.com






Recipe Introduction


Modified slightly from original recipe





List of Ingredients



• 6 skinless, boneless chicken breast halves
  
• 6 slices Swiss cheese
  
• 6 slices ham
  
• Flour (for coating)
  
• 1 egg
  
• Bread Crumbs (for coating)
  
• 6 Tbsp. butter
  
• 1/2 c. dry white wine
  
• 1 tsp. chicken bouillon granules
  
• 1 Tbsp. cornstarch
  
• 1 c. heavy cream
  






Instructions



1. Pound chicken breasts to about 1/4" thickness. Place a cheese and a ham slice on each breast to within 1/2" of edges. Fold the edges of the chicken over the filling and secure with toothpicks.
   
2. Place flour in small bowl. Place egg in another bowl and add about 1 Tbsp. water to thin. Place bread crumbs on plate.
   
3. Roll prepared chicken bundles in flour, then in egg wash, then in crumbs.
   
4. Heat butter in large skillet over medium-high heat. Cook chicken bundles until browned on all sides; add wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is no longer pink and juices run clear.
   
5. Remove toothpicks and transfer the chicken to a warm platter.
   
6. 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.
   
7. Serves 6.