Chicken Cordon Bleu With Mushroom Sauce

• 6 boneless skinless chicken breast halves (6 ounces each)
• 6 slices deli ham
• 6 slices Swiss cheese
• 3 eggs
• 1-1/4 teaspoons paprika
• 1/2 cup all-purpose flour
• 1-1/2 cups panko (Japanese) bread crumbs
• 1/3 cup butter, cubed
• 6 thick-sliced bacon strips, chopped
• 1/2 pound sliced fresh mushrooms
• 1/2 cup white wine or chicken broth
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

1. Flatten chicken to 1/4-in. thickness; top each with ham and cheese. Roll up from a short side and secure with toothpicks.
2. In a shallow bowl, whisk eggs and paprika. Place flour and bread crumbs in separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs.
3. In a large skillet, brown chicken in butter on all sides; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
4. Saute mushrooms in drippings until tender. Add wine and bouillon, stirring to loosen browned bits from pan. Return chicken and bacon to the pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170u0b0. Remove chicken to a serving platter; discard toothpicks.
5. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

chicken, deli ham, swiss cheese, eggs, paprika, allpurpose, bread crumbs, butter, bacon, mushrooms, white wine, chicken bouillon granules, cornstarch, heavy whipping cream

Taken from www.tasteofhome.com/recipes/chicken-cordon-bleu-with-mushroom-sauce/ (may not work)