Chicken Cordon Bleu
(Cordon Bleu refers to a blue ribbon insignia worn by cooks or chefs of great class. The name has become attached to this poulty dish that's stuffed with cheese and ham before sautéing.)


6 skinless, boneless chicken breasts, pounded

6 slices ham, thin or wafered

6 slices Swiss cheese

1/4 cup all-purpose flour

1 teaspoon paprika

1 egg

1/4 cup milk

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon powder or granules

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1/8 teaspoon salt

1 tablespoon cornstarch

1 cup heavy whipping cream


Pound chicken breasts until they are about 1/4 inch 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 strong toothpicks. In a small bowl, beat the egg into the milk. In another bowl, mix the flour and paprika. Carefully dip the rolled up chicken pieces in the milk/egg mixture and then coat with the flour mixture, being careful that the chicken pieces do not come unrolled.

Heat the butter or margarine in a skillet and cook the chicken rolls until lightly browned on all sides. Remove the chicken and add the wine, bouillon, garlic powder, pepper, and salt. Reduce heat to low, put chicken back in the skillet, cover, and simmer on low for 30 to 35 minutes.

Transfer the breasts to a warm platter while you blend the cornstarch with the cream and whisk slowly into the skillet juices. Cook, stirring until thickened, and pour over the chicken. Serve immediately.

Serves 6