How to Make Chicken Cordon Bleu With Swiss Cheese Filling
Pound chicken breasts if they are too thick., Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides., Remove the toothpicks, and transfer the breasts to a warm platter.
Step-by-Step Guide
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Step 1: Pound chicken breasts if they are too thick.
Place a cheese and ham slice on each breast within 1⁄2 inch (1.3 cm) of the edges.
Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the flour and paprika in a small bowl, and coat the chicken pieces. -
Step 2: Heat the butter in a large skillet over medium-high heat
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. , 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. -
Step 3: and cook the chicken until browned on all sides.
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Step 4: Remove the toothpicks
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Step 5: and transfer the breasts to a warm platter.
Detailed Guide
Place a cheese and ham slice on each breast within 1⁄2 inch (1.3 cm) of the edges.
Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the flour and paprika in a small bowl, and coat the chicken pieces.
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. , 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.
About the Author
Helen Griffin
Writer and educator with a focus on practical cooking knowledge.
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