Chicken Cordon Bleu

• 4-6 chicken breasts, boned and split
• 4-6 slices Swiss cheese
• 4-6 packaged ham slices
• 6 Tbsp. margarine
• 3 Tbsp. flour
• 1 tsp. paprika
• 1/2 c. dry white wine
• 1 pkg. chicken broth or 1 bouillon cube, prepared as directed
• 1 Tbsp. cornstarch
• 1 c. heavy cream

1. Roll cheese inside ham.
2. Roll this inside chicken breasts and secure with toothpicks.
3. Roll chicken in flour and paprika.
4. Brown all sides of chicken in butter on medium heat.
5. Add prepared bouillon or broth and wine.
6. Cover and simmer for 30 minutes or low heat.
7. Remove chicken from pan and place on plate.
8. Remove toothpicks.
9. In a separate bowl mix cream and cornstarch.
10. Add mixture to drippings in pan.
11. Stir constantly on medium heat until thick.
12. Pour gravy over chicken and serve.

chicken breasts, swiss cheese, ham slices, margarine, flour, paprika, white wine, chicken broth, cornstarch, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084497 (may not work)