Chicken Cordon Bleu II


  • 6 skinless, boneless chicken breast halves
  • 6 slice(s) Swiss cheese
  • 6 slice(s) ham
  • 3 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) paprika
  • 6 tablespoon(s) butter
  • ½ cup(s) dry white wine
  • + 3 more ingredients
    • 1 tablespoon(s) cornstarch
    • 1 cup(s) heavy whipping cream
    • 1 teaspoon(s) chicken bouillon granules

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 s...

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