Chicken Cordon Bleu

Recipe adapted from allrecipes.com Chicken Cordon Bleu II

This is a wonderful recipe!! Whenever boneless, skinless chicken breasts go on sale I buy some up just for this recipe!  I do not normally like cooking with boneless skinless chicken breasts simply because they typically turn out dry and tasteless. Of course they do - someone has taken away exactly what gives them flavor - the bones and the skin!  However, this recipe cannot be made with chicken on the bone, but don't despair it is juicy and flavorful because of the ham, cheese, and deliciously wonderful wine sauce! You'll want to have plenty of bread for dipping in this sauce - let me tell you - it is so good!

Prior to trying this recipe, I had never made Chicken Cordon Bleu in a saucepan; I had always made it in the oven, which is something I will NEVER do again.  So don't be afraid to try this - I am sure you will agree that this is a genius way of making such a wonderfully impressive dish!

I like to serve this with Orzo Spinach and Parmesan Pasta, but it would be equally delicious with Sauteed Garlic Spinach on Mashed Potatoes! The sauce from this recipe and the mashed potatoes - yummmm. Now my  mouth is watering....

 I changed some of the ingredients just a bit:

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 cubes Swiss cheese (or your favorite cheese.)
• 4 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• salt and pepper
• 4 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken base
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

Pound chicken breasts to have a large breast that will be easy to roll. I get a large sheet of parchment paper and fold it in half. I put a chicken breast in between the 2 halves so there is parchment on top and on the bottom of the chicken breast, and then I pound thin. Not too thin so as the chicken starts to fall apart. You just want to make it a good roll-able size. I like to pound all the chicken out first and let it dry out a bit. It just makes it easier with which to work (IMO). 
Place a cheese and ham slice on each breast within 1/2 inch of the edges. NOTE: For the cheese I like to use a block of cheese (such as the cracker barrel cheeses), so I can cut about a 1/2 inch thick slice - that way it doesn't melt too quickly and melt out of the chicken. Roll the chicken over the filling, and secure with toothpicks. Mix the flour and paprika with about a 1/2 teaspoon salt and a 1/4 teaspoon pepper in a small 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. Add the wine and chicken base. Reduce heat to low, cover, and simmer for 20-30 minutes, until center reaches 160 degrees F (use an instant read thermometer).
Remove the toothpicks, and transfer the breasts to a warm platter. 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. It should thicken pretty quickly. Serve warm.