This recipe is absolutely awesome. I made a couple changes. I added bread crumbs and a little dried thyme to the flour/paprika mixture. I melted butter in a baking pan in the oven. Then, I just coated the chicken rolls with the melted butter, and rolled them in the bread crumb/flour mixture. Then, I baked them in the pan I used to melt the butter. I baked them at 350 degrees for about 45 minutes. When they were done, I made the sauce in a saucepan on the stove, using a Pinot Grigio because that's what I happened to have on hand. I mixed together the wine, heavy cream, a little cornstarch, and the chicken boullion. I cooked it over a medium low heat until it thickened. After I poured the sauce over the chicken, I thought it looked a little pale, so I sprinkled on just a little more paprika and some dried parsley for color. I had never made cordon bleu before, but I will be making this often from now on. It's a great company dish. The sauce was just delicious, however, next time I think I'll only use about half of the cornstarch called for. Mine turned out just a bit thicker than I would have liked. Great recipe!!
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This recipe is absolutely awesome. I made a couple changes. I added bread crumbs and a...