Recipe
Recipe (click to expand)
Ingredients | |||
6 | each | medium whole chicken breasts | |
1 | pk | 8-oz swiss cheese slices | |
1 | pk | 8-oz sliced cooked ham | |
3 | teaspoon | all-purpose flour | |
1 | teaspoon | paprika | |
6 | teaspoon | butter or margarine | |
1/2 | cup | dry white wine | |
1 | each | chicken-flavor bouillon cube | |
1 | teaspoon | chicken-flavor stock base | |
1 | teaspoon | cornstarch | |
1 | cup | whipping cream, heavy cream 35% | |
Directions: | |||
Spread chicken breasts flat: fold cheese and ham slices to fit on top: fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika: use mixture to coat chicken In 12-inch skillet over medium heat, in hot butter or margarine, In cup, blend cornstarch and cream until smooth; gradually stir |