Chicken Cardon Bleu Recipe

• 6 whole med. chicken breasts, skinned and boned
• 1 (8 ounce.) pkg. Swiss cheese slices
• 1 (6 ounce.) pkg. sliced cooked ham
• 3 tbsp. all purpose flour
• 1 teaspoon paprika
• 6 tbsp. butter
• 1 c. water
• 1 chicken-flavor bouillon cube or possibly envelope
• 1 c. heavy or possibly whipping cream
• 1 tbsp. cornstarch
• 5 c. warm cooked rice.

1. Spread chicken breasts flat: fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika; use to coat chicken.
3. In 12 inch skillet over medium heat, in warm butter.
4. Cook chicken till browned on all sides.
5. Add in water and bouillon; heat to boiling.
6. Reduce heat to low; cover and simmer 30 min or possibly till tender.
7. When chicken is done, with slotted spoon, arrange on hot platter, remove toothpicks.
8. In small bowl, blend cream into cornstarch till smooth; gradually stir into dripping in skillet.
9. cook, stirring constantly, till sauce is thickened.
10. Serve with chicken and rice.
11. Makes 6 servings.

chicken breasts, swiss cheese, flour, paprika, butter, water, chickenflavor, heavy, cornstarch

Taken from cookeatshare.com/recipes/chicken-cardon-bleu-43792 (may not work)