Chicken Cordon Bleu

• 6 boneless chicken breasts
• 12 lb deli ham, sliced thin
• 6 pieces swiss cheese
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 34 cup breadcrumbs
• 1 egg, beaten
• 3 tablespoons olive oil
• 3 tablespoons butter
• 12 cup chicken broth
• 1 teaspoon chicken bouillon
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon cornstarch
• 12 cup heavy cream
• 12 cup half-and-half
• string

1. Remove rib meat from breast.
2. They won't be needed for this receipe.
3. Hammer the chicken thin - between 1/2 and 1/4 inch thick.
4. Make a stack of alternating layers of swiss cheese and ham.
5. Cut the stack into 6 strips.
6. Place on ham/cheese stack in the center of each chicken breast.
7. Fold the chicken over the filling and secure with string.
8. Preheat oven to 375.
9. In a bowl (or gallon size plastic bag) mix breadcrumbs, paprika and garlic powder together.
10. Heat the butter and olive oil in a medium skillet over medium high heat.
11. While pan is heating up, put the chicken in the egg and then in the breadcrumb mixture to coat.
12. Brown the chicken on all sides.
13. Remove to a cassarole dish.
14. Bake for 25 minutes.
15. Combine ceam, half/half and cornstarch in a bowl.
16. Combine buillion and chicken broth in sauce pan over medium heat.
17. Added cream mixture and simmer until thickened.
18. Remove string from chicken and top with sauce.

chicken breasts, deli ham, swiss cheese, paprika, garlic, breadcrumbs, egg, olive oil, butter, chicken broth, chicken bouillon, salt, pepper, cornstarch, heavy cream, string

Taken from www.food.com/recipe/chicken-cordon-bleu-361365 (may not work)