Wednesday, September 9, 2009

Chicken Cordon Bleu

 

Ingredients

  • 6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 Tablespoons flour
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Tablespoons butter
  • 1/2 cup white wine or broth
  • 1 teaspoon chicken broth granules
  • 1 Tablespoon cornstarch
  • 1 cup heavy cream
  • 4 cups hot, cooked linguini
Method
Place a ham and a cheese slice on each chicken breast. Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides. Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center. Remove chicken and keep warm on a serving platter. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened. Serve sauce over chicken and linguini.

Notes: I get many requests for this recipe from friends and family. I've been told that it's better than the version served in most restaurants.

Number of Servings: 6


 
 
 

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