Chicken Cordon Bleu

• 6 whole medium chicken breasts, skinned and boned
• 1 (8 oz.) pkg. Swiss cheese, sliced
• rice
• 1 (6 oz.) pkg. sliced cooked ham
• 3 Tbsp. flour
• 1 tsp. paprika
• 6 Tbsp. butter
• 1 c. water
• 1 bouillon cube (chicken flavor)
• 1 c. heavy cream
• 1 Tbsp. cornstarch

1. Fold cheese and ham slices to fit on top of chicken breasts. Spread flat.
2. Lay chicken breasts over filling and fasten with toothpicks.
3. Coat chicken with flour and paprika mixture.
4. Brown chicken on all sides in butter.
5. Add water and bouillon cube. Heat to boiling.
6. Reduce heat to low, cover and simmer 30 minutes or until tender.
7. When chicken is done, with slotted spoon, arrange on warm platter.
8. Remove toothpicks.
9. Blend gradually heavy cream and cornstarch until smooth.
10. Stir into drippings in skillet.
11. Cook until thickens.
12. Serve with chicken and rice.

chicken breasts, swiss cheese, rice, flour, paprika, butter, water, bouillon cube, heavy cream, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717324 (may not work)