rice pilaf and a steamed veggie. The sauce made from the chicken...mmmmmmmm....pour it over your rice and vegetable. I saved some for later. It's divine! Thank you Behr from allrecipes.com! Serves 6.
Chicken Cordon Bleu (cord-on bleh-like you're going to say "blur," but without the "r")
6 boneless, skinless chicken breast halves*
6 slices Swiss cheese
6 slices ham
3 Tbsp flour or Bisquick
1 tsp paprika
3 Tbsp butter
3 Tbsp olive oil
1/2 c dry white wine or chicken broth
1 tsp chicken bouillon granules
1 tsp cornstarch
1 c heavy whipping cream
1/4 c fresh chopped basil or herb of your choice**
1. Pound chicken breasts to flatten. (I covered them with plastic wrap and used a hammer...I really need to invest in a meat tenderizer.) Place a slice of cheese and ham on each breast within 1/2" of the edges. Fold the edges of the chicken in half over the ham and cheese. Secure with toothpicks or tie with baking string. Mix the flour or Bisquick and paprika in a small bowl and coat chicken pieces.
2. Heat butter and oil in a large skillet over medium-high heat; cook chicken until browned on all sides. Add wine or broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Meanwhile, blend the cornstarch, whipping cream, and herb in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened.
4. Remove toothpicks or string from breasts. Pour chicken sauce over chicken, then top with whipping cream sauce. Serve warm.
*You cut 3 breasts down the skinny middle, leaving you with 6 breasts, just thinner.
**Using an herb is optional. I added 3 sprigs of thyme and removed them before pouring over the chicken. Made a HUGE difference in the taste!