Chicken Cordon Bleu

Serving for 6 persons

Ingredients

6 boneless, skinless of chicken breast halves
6 slices of Swiss cheese
6 thin slices of smoked ham
3 tablespoons of flour
1 teaspoon of paprika
6 tablespoons of butter
1/2 cup of dry white wine
1 tablespoons of chicken stock granules
1 tablespoon of com starch
1 cup of double cream

Method

1. If the chicken breasts are very thick, place them between two sheets of baking paper and flatten out slightly with a rolling pin or mallet.

2. Place a slice of ham and cheese on each chicken breast, keeping a space around the edges of the chicken of about half an inch.

3. Fold the edges of the chicken together to encase the filling and secure with toothpicks.

4. Mix the flour and paprika together in a small bowl, then coat each chicken piece with the seasoned flour.

5. Heat the butter in a large frying pan over a medium to high heat, then cook the chicken pieces until they are browned on all sides.

6. Add the wine and the chicken stock granules and reduce the heat to low. Cover the pan and leave to simmer for about 30 minutes, or until the chicken is cooked through completely.

7. Remove the toothpicks from the chicken pieces then transfer them to a warm serving dish.

8. Blend the corn starch with the cream in a small bowl, then add slowly to the frying pan whisking as you pour. Cook, stirring continuously, until thickened.

9. Pour the sauce over the chicken before serving.