chicken cordon bleu II...

Sounds yummy.. never made chicken cordon bleu before...

http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-II/Detail.aspx

Chicken Cordon Bleu II

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

Pound chicken breasts if they are too thick. 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.
Heat the butter 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 30 minutes, until chicken is no longer pink and juices run clear.
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.

Re: chicken cordon bleu II...

I made this ALL the time. It's probably my husband's favorite meal. The only thing I change is rather than ham, we use proscutto

This is a pretty fattening meal but it's soo good. We serve over rice.

Message edited 7/28/2009 8:45:47 AM.

Re: chicken cordon bleu II...

mmm prosciutto... Regular white rice?

Re: chicken cordon bleu II...

Yes.

The heavy cream, butter and wine create a sauce that you pour over the chicken and rice. It's sooo good.