Chicken Cordon Bleu by Jeanie the Great

CHICKEN CORDON BLEU II (allrecipes.com)					serves: 6
6 skinless, bonelss ch breast halves				6 T butter
6 slices swiss cheese				1/2 c ch broth
6 slices ham				1 T cornstarch
3 T flour				1 c heavy whipping cream (or half and half)
1 t paprika
Pound ch breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2"
of the edges. 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.
Heat butter and cook chicken until browned on all sides. Add the bouillion. Reduce heat to low,
cover, and simmer for 30 min until chicken is no longer pink and juices run clear. Remove the
toothpicks and bag in freezer bag.
COOKING DAY: Heat the chicken in the oven at 350 10-20 min till heated through. While the ch
is heating, put cream mixture in small saucepan and whisk slowly until thickened. Pour over the
chicken and serve warm.