“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Chicken Cordon Bleu


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


Created on March 22nd, 2010

Preheat oven to 350 degrees.

Place chicken breasts between 2 pieces of freezer paper and pound till flat and even thickness.

Place a slice of cheese and a slice of ham on each chicken breast.

Fold the edges of the chicken over the filling and secure with toothpicks.

In a small mixing bowl, combine the flour and paprika.

Coat the chicken breasts with the flour mixture.

In a large skillet over medium high heat, melt the butter.

Place the chicken breasts in the melted butter and brown on all sides.

Remove from skillet and place chicken breasts in a greased baking dish.

Cover baking dish with foil and bake for 30 minutes.

While chicken is baking add the wine and bouillon to the skillet.

In a small mixing bowl, combine the cornstarch and the whipping cream.

Whisk the mixture slowly into the skillet.

Cook, stirring until thickened.

Serve over baked chicken with egg noodles.


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