Chicken Cordon Bleu

I have never made Chicken Cordon Bleu before and decided to find a recipe. I got lucky and this one was good. Not as good the second day, but still very good. I liked that the sauce was not cream of chicken (not a big fan of this). The bad thing about this recipe though is that it took a while since it cooks on the stove and I had to keep babysitting it. I think next time I will try browning it on the stove and then cooking it in the oven.

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 chicken broth
1 teaspoon chicken broth granules
1 Tablespoon cornstarch
1 cup heavy cream
4 cups hot, cooked linguine or pasta of your choice

*

DIRECTIONS:

*

Place a ham and a cheese slice on each chicken breast. (I pounded my breasts, to 1/4", it makes the chicken much easier to roll) 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 broth and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done & tender in the 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 linguine.
Number of Servings: 6