8/1/09

Chicken Cordon Bleu

So, I have already posted this Chicken Cordon Bleu recipe, but without pictures. I made it a few weeks ago and decided to take pictures to post on here, so here you go!! Let's get cookin'.


Here is the line-up: 1lb. skinless, boneless chicken breasts, Swiss Cheese, Ham, Flour, paprika, butter, chicken broth, chicken bouillon, and for the sauce: cornstarch and heavy whipping cream

Place a cheese and ham slice on each chicken breast (I had to pound mine a little) within 1/2 inch of the edges.



Then fold them and secure them with toothpicks. I know I massacred the things, for some reason mine never look as good as the ones on KevinandAmanda.com. Oh well, don't judge me please, :).



Mix the flour and paprika in a small bowl, and coat the chicken on all sides.



Heat the butter in a large skillet over medium-high heat. Cook the chicken until the chicken is brownedno all sides. Next, add the broth and the bouillon and reduce the heat to low, cover, and simmer for minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks and transfer the chicken to a warm platter.



Now for the creamy sauce.... 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.



And there you go!!! Chicken Cordon Bleu. Yes, that's a paper plate, I didn't feel like washing dishes, hehe. Oh and those delicous carrots that you see on the side are 'Roasted Carrots.' I also posted that recipe. Enjoy!!!
Chicken Cordon Bleu
1 lb. boneless, skinless chicken breasts
3 slices Swiss cheese
3 slices Ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 C. chicken broth
1 tsp. chicken bouillon granules
Cream Sauce
1tbsp. cornstarch
1 C. Heavy Whipping Cream
Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. 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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