Chicken Cordon Bleu2

6 ea Medium whole chicken breasts

1 pk 8-oz Swiss cheese slices

1 pk 8-oz sliced cooked ham

3 T All-purpose flour

1 t Paprika

6 T Butter or margarine

1/2 c Dry white wine

1 ea Chicken-flavor bouillon cube

1 x -- or --

1 t Chicken-flavor stock base

1 T Cornstarch

1 c Heavy or whipping cream

1. Spread chicken breasts flat: fold cheese and ham slices to fit on

top: fold breasts over filling and fasten edges with toothpicks. 2. On waxed paper, mix flour and paprika: use mixture to coat chicken

pieces. 3. In 12-inch skillet over medium heat, in hot butter or margarine,

cook chicken until browned on all sides. Add wine and bouillon ( or stock ). Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks. 4. In cup, blend cornstarch and cream until smooth; gradually stir

into skillet. Cook, stirring constantly, until thickened; serve over chicken