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