Kitty'S Chicken Cordon Bleu

• 6 chicken breast halves, skinned, boned and pounded to 1/2 inch thickness
• 6 slices Prosciutto or any favorite ham
• 6 slices Provolone or Mozzarella cheese
• 6 think stalks fresh broccoli (optional)
• 8 Tbsp. (1 stick) butter
• 6 Tbsp. flour
• 1 1/2 c. chicken broth
• 1 1/2 c. light cream
• salt and pepper to taste
• 1/4 tsp. nutmeg
• 2 c. white Cheddar cheese, shredded
• 1/4 c. dry vermouth (optional)
• 1/2 c. bread crumbs
• 1/2 c. Parmesan cheese
• 1/2 tsp. paprika
• chopped parsley

1. Lay 1 slice ham and 1 slice cheese on each breast.
2. Lay broccoli spear on top of cheese and roll up from short end. Fasten with toothpicks (broccoli will protrude on either side). Lay seam side down in a shallow baking dish.
3. In a large saucepan, melt butter; stir in flour.
4. Cook 2 minutes, stirring.
5. In a separate pan heat chicken broth and cream; add to flour mixture and whisk over medium heat until thickened.
6. Stir in salt, pepper, nutmeg and cheese.
7. Stir until cheese melts.
8. Add dry vermouth. Pour sauce over chicken.
9. Combine bread crumbs, Parmesan cheese and paprika.
10. Sprinkle evenly over chicken.
11. Cover with foil or lid of baking dish.

chicken, ham, provolone, broccoli, butter, flour, chicken broth, light cream, salt, nutmeg, cheddar cheese, bread crumbs, parmesan cheese, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324559 (may not work)