CHICKEN BORDON BLEU
*6 skinless, boneless chicken breast halves
*6 slices swiss cheese
*6 slices ham, cut thin
*3 tablespoons all-purpose flour
*1 teaspoon paprika
*6 tablespoons butter
*1/2 cup chicken stock
*1 teaspoon chicken bouillon granules
*1 tablespoon cornstarch
*1 cup heavy whipping cream
~Pound chicken breasts to about to approximately 1/2 inch thickness.
~Place swiss cheese and ham slice on each chicken 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 asmall bowl.
~Coat the chicken pieces.
~Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
~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 chicken breasts to a warm platter.
~Pour chicken stock into pan that had chicken cooked it.
~Use a whisk to stir chicken stock and chicken drippings. Cook until it starts boiling.
~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.
`Substitute chicken broth for dry white wine.
`Cook chicken with out the cheese & ham in it. When it's done, place ham & cheese on top. Put warm/hot white sauce on top of that.
`Substitute swiss cheese withmozzarella cheese.
`Use string to tie up chicken instead of toothpicks.
`Stuff chicken with a little cooked rice, along with ham & cheese.
`Substitute butter for olive oil.
`Substitute flour for bread crumbs.