Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
This creamy and delicious dish is just what I needed today! The combination of chicken, ham, and cheese is awesome! Throw in some fresh salad and you have the best lunch or dinner! It is very easy to make. It only takes about 15 minutes to prepare. You are done cooking in less than an hour. How awesome is that?
INGREDIENTS:
- 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
DIRECTIONS :
Step 1: If the chicken breasts are too thick, pound them gently with a mallet.
Step 2: Fill each chicken breast with a slice of ham and cheese about 1/2-inch on the sides.
Step 3: Fold the sides of the chicken breasts and lock them using toothpicks.
Step 4: In a small mixing bowl, add in flour and paprika. Whisk until well mixed.
Step 5: Place the filled chicken breasts into the flour mixture and coat each well.
Step 6: Place a large skillet on the stove and turn the heat to medium-high.
Step 7: Add in the butter and allow it to melt.
Step 8: Add in the coated chicken and cook until all sides turn brown and crispy.
Step 9: Pour in the bouillon and wine. Cover and simmer on low heat for 30 minutes or until the chicken is completely cooked.
Step 10: Remove the toothpicks and place the cordon bleu on a clean plate. Let it sit at room temperature to cool.
Step 11: In a small mixing bowl, add in the cornstarch and sour cream. Stir until well blended.
Step 12: Add the mixture into the skillet and cook until the texture becomes thick.
Step 13: Pour the sauce over the chicken.
Step 14: Serve and enjoy!
NUTRITION FACTS:
Per Serving: 584.3 calories; protein 41.6g 83% DV; carbohydrates 7.7g 3% DV; fat 40.9g 63% DV; cholesterol 195.3mg 65% DV; sodium 655.3mg 26% DV.
THIS CHICKEN CORDON BLEU ONLY 15 MINUTES TO PREP
Ingredients
- 6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- ½ cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Instructions
Step 1: If the chicken breasts are too thick, pound them gently with a mallet.
Step 2: Fill each chicken breast with a slice of ham and cheese about 1/2-inch on the sides.
Step 3: Fold the sides of the chicken breasts and lock them using toothpicks.
Step 4: In a small mixing bowl, add in flour and paprika. Whisk until well mixed.
Step 5: Place the filled chicken breasts into the flour mixture and coat each well.
Step 6: Place a large skillet on the stove and turn the heat to medium-high.
Step 7: Add in the butter and allow it to melt.
Step 8: Add in the coated chicken and cook until all sides turn brown and crispy.
Step 9: Pour in the bouillon and wine. Cover and simmer on low heat for 30 minutes or until the chicken is completely cooked.
Step 10: Remove the toothpicks and place the cordon bleu on a clean plate. Let it sit at room temperature to cool.
Step 11: In a small mixing bowl, add in the cornstarch and sour cream. Stir until well blended.
Step 12: Add the mixture into the skillet and cook until the texture becomes thick.
Step 13: Pour the sauce over the chicken.
Step 14: Serve and enjoy!
