Chicken Cordon Bleu II

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Remona Johnson 0

The standard Cordon Bleu swimming in a creamy wine sauce.

Modified from: Chicken Cordon Bleu II

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Pound chicken breasts if they are too thick. Cook the bacon then Place cheese and bacon slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour,paprika & spice blend in a small bowl, and coat the chicken pieces.
  2. Heat the olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. You may need to add a little water from time to time.
  3. 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. Serve warm.
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