Chicken Cordon Bleu

This is one of my favorite ways to have chicken. It's a easy dinner to make and it will look like it took your hours. It's extremely juicy

CHICKEN BORDON BLEU

(serves 6)

Ingredients:

*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

Directions:

~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.

~Serve warm.

Variation:

`Substitute chicken broth for dry white wine.

`Omit ham

`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.