Skillet Chicken Cordon Bleu

SUBMITTED BY: Nancy Zimmerer

"A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it."

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 boneless, skinless chicken breast halves
4 thin slices fully cooked ham
4 thin slices Swiss cheese
3 tablespoons all-purpose flour
1 teaspoon paprika
1/3 cup butter
1/2 cup white grape juice
1 cube chicken bouillon
1 cup heavy whipping cream
1 tablespoon cornstarch

DIRECTIONS

Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture.
In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or until browned. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.
Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken.