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Chicken Cordon Bleu II
Servings:
6
Prep Time: 15 minutes
Cook Time: 45 minutes
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Copyright 2005 Allrecipes.com; by Behr Kleine
Prep Time: 15 minutes
Cook Time: 45 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Behr Kleine
INGREDIENTS
6 Foster Farms Thin-Sliced Boneless Skinless Breast Fillets
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
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DIRECTIONS
1. Pound chicken breasts if they are too 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 toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. 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. Serve warm.
NUTRITIONAL INFO
| Calories | 588 cal |
| Total Fat | 40.6 g |
| Cholesterol | 207 mg |
| Sodium | 363 mg |
| Carbohydrates | 6.7 g |
| Fiber | 0.2 g |
| Protein | 44.4 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |