Chicken Cordon Bleu

• 6 medium chicken breasts, boned
• 1 (8 oz.) pkg. Swiss cheese slices
• 1 (8 oz.) pkg. sliced cooked ham
• 3 Tbsp. all-purpose flour
• 1 tsp. paprika
• 6 Tbsp. melted butter
• 1/2 c. dry white wine
• 1 chicken bouillon cube
• 1 Tbsp. cornstarch
• 1 c. heavy or whipping cream

1. Place chicken breasts between wax paper.
2. Pound to flatten to 1/4-inch thickness.
3. Place cheese and ham on chicken.
4. Roll up the chicken breast and fasten edges with toothpicks.
5. Mix flour and paprika on wax paper and coat chicken.
6. Place chicken in a 2-quart dish.
7. Melt butter on High for 45 seconds or until melted. Drizzle butter over chicken.
8. Cook 5 minutes on High.
9. Add wine and bouillon.
10. Microwave on 70% power for 25 to 30 minutes or until tender.
11. Blend cornstarch and cream; gradually add to chicken.
12. Cook on 70% power for 2 to 3 minutes or until thickened.

chicken breasts, swiss cheese, flour, paprika, butter, white wine, chicken, cornstarch, heavy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572220 (may not work)