Chicken Cordon Bleu

This is fairly easy and I often make it for my husband for valentine's day. Probably could be made into a healthier dish by substituting the heavy cream but we all deserve to splurge sometimes.

Ingredients:

• 6 skinless boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 5 Tb bread crumbs
• 1 t paprika 
• 3 Tb evoo
• 1 egg
• 1/2 cup dry white wine
• 1 t chicken bouillon granules
• 1 Tb cornstarch
• 1 cup heavy cream
• 1/4 c chopped fresh basil 
• 1 t garlic powder
• Toothpicks
• Chopped fresh parsley for garnish if desired

Pound breasts until they are 1/2 inch in thickness.  To save time, sometimes I will just slice the breast length wise almost like your butterfly-ing it but continue to cut through. Make sure chicken is even in thickness so it will cook the same throughout. 

Beat 1 egg in a pie dish or shallow bowl.

Mix bread crumbs and paprika in a seperate pie dish or shallow bowl.

Preheat oven to 350*.

Place a cheese and ham slice in the middle of each breast and roll the chicken up and secure with toothpicks. Continue until you have rolled up all of your chicken. Dip into egg wash and then into bread crumb mixture.

Heat the evoo in a skillet over medium heat and cook chicken until browned on all sides. Be gentle when turning them. This should take maybe 5 minutes.

Transfer chicken to a greased baking sheet and finish cooking in oven for 20-25 minutes.

While chicken is baking prepare your sauce. Whisk heavy cream, wine, bouillon,  garlic powder, basil and cornstarch in a saucepan over medium high heat and let come to a boil and then reduce heat and simmer for 10 minutes. 

When chicken is finished cooking, remove toothpicks and cut chicken rolls into slices. Transfer to plates and top with your sauce and enjoy. Garlic bread goes great with this.