Chicken Cordon Bleu

General Description


6 medium whole boneless skinless chicken breasts
18 oz swiss cheese
18 oz cooked ham (my mom get the packaged lunch meat)
3 tbs all purpose flour
1 tsp paprika
6 tbs butter
1/2 cup Chablis wine
1 chicken bullion
1 tbs cornstarch
1 cup heavy whipping cream

Cooking Instructions

Trim the fat off of the chicken. Use a meat hammer and pound the chicken thinner (you have to be able to roll them up). Cut the swiss and ham to be able to fit inside the chicken. Layer the swiss and ham on the chicken. Roll and close with toothpicks (I can usually get them closed with 3 or 4). When all the chicken is rolled and closed with toothpicks…

Mix flour and paprika

Coat chicken pieces with flour mixture.

Over medium heat in hot butter book chicken until borwn on all sides. Add wine and boullion. Reduce heat to low. Cover and simmer 30 minutes or until fork tender. Remove chiken.

In a cup, mix cornstarch and cream until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.


Don't forget about the toothpicks. lol. Don't eat them.

If you are a gravy person (like me) and want more gravy… double the butter, Chablis, bullion, cornstarch and heavy whipping cream.


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