Chicken Cordon Bleu

 This is the best chicken cordon bleu you will ever taste... I made this for dinner tonight, and it is absolutely delicious. The sauce adds that little something extra and is just to die for! Mmmm mmm I was really nervous making this {I always am when I try new recipes} because my dad and my uncle were going to be joining us. So the fact that it was a new recipe, and we were having people over really put the pressure on... but this recipe definitely hit one out of the park and was completely devoured by the 3 men at my table.  ;)

Ingredients

6 skinless, boneless chicken breast halves

6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour (I used Italian bread crumbs instead.. so I didn't use the paprika)
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine (If you'd rather not use wine in your cooking, chicken broth would great work, too. Just omit the chicken bouillon)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream (I try and stay away from using straight cream in my cooking, so for this I used a mixture of about 3/4 cup milk to 1/4 cup cream. Give or take a bit. ;))

Pound the chicken breasts out until they are about 1/2 inch thick. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Lightly egg wash the chicken pieces, then cover them in Italian bread crumbs.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. (Or Chicken Broth) Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.  
OR brown the chicken on all sides in the pan, remove from pan and place in a greased baking dish and finish in a 350 degree oven for 10-15 minutes, or until juices run clear. And for the sauce, follow the original directions minus the chicken. :)
 
 Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Lick your lips and dig in! :)