Skillet Chicken Cordon Bleu

• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 thin slices fully cooked ham
• 4 thin slices Swiss cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1/3 cup butter
• 1/2 cup white grape juice
• 1 chicken bouillon cube
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch

1. Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture.
2. In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.
3. Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

chicken breast halves, thin slices fully cooked ham, thin slices swiss cheese, allpurpose, paprika, butter, white grape juice, chicken, heavy whipping cream, cornstarch

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