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Recipe for :

Chicken Cordon Bleu
This is a recipe that has been provided by Leigh Hein otherwise known as Fleigh to her friends who surf the web. This is what Fleigh had to say:

"This is really good reheated. High in fat but worth every bite! It's one of
my few indulgences!"


6 medium whole chicken breasts, skinned and boned
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter or margarine (I always use butter)
3/4 cup dry white wine (more or less depending on taste - I like more!)
1 1/2 teaspoon chicken flavored bouillon
1 1/2 tablespoons cornstarch
1 1/2 cups heavy cream
Seasoning salt to taste (optional)


Pound breasts to about 1/4 inch thickness. Lightly sprinkle with seasoning salt. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.

On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.

In a large skillet melt butter. Over medium heat cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; add chicken and simmer for a few minutes. Serve sauce generously over chicken.