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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.
Calories 588cal Total fat 41g Cholesterol 207mg Sodium 363mg
Carbohydrates 7g Fiber 0g
This recipe has been added to the following public cookbooks:
terri's on-line recipes,
Pat,
MOM'S FAVORITE RECIPES,
LOW CARB,
Wasmer's Easy Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | ElectricMornings
01/11/08 06:58 PM | I appreciate the HELPFUL commentsI Hope UNDERLORD44 isn't really affliciated with the US Army - helpful comments are why I bother to read reviews - and usually they're right on! (Except for people who hate garlic...) I appreciate the feedback from people who have already tried the recipe. My Hubby love Chicken Cordon Bleu - and for the first time I have the courage to try making it on my own. |
| ★ ★ ★ ★ ★ | UNDERLORD44
11/27/07 04:46 PM | i love chicknif your gonna comment, but you change the recipe, go ahead and slap yourself, next fill out your on recipe card for this plate. Thanks USA Amy food service specialist...rep... |
| ★ ★ ★ ★ ★ | Lissy15
10/10/07 09:07 PM | FabulousThis is a great recipe. It was a huge sucess! I used a lot more toothpicks than the recipe called for and it seemed to keep the cheese in better. |
| ★ ★ ★ ★ ★ | jozzy520
09/09/07 04:59 PM | sounds greattry this, it is even more simple and tastes great. take boneless, skinless thing sliced chicken breasts (8-10), 8-10 pieces of swiss cheese, 8-10 pieces of ham (whatever kid you prefer), two cans cream of chicken soup and about a cup or two of white wine. roll the ham and cheese in the chicken and secure with toothpicks. mix the soup with the wine, place chicken in pan and pour the wine sauce over the chicken. bake at 350 for approximately 30 mins. awesome! |
| ★ ★ ★ ★ ★ | Lynflann
05/23/07 12:00 AM | Sammy35This was awesome. The whole family loved it! Worth repeating. |
1 - 5 of 6 Reviews | Next
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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