CHICKEN-CORDON BLEU

6 medium whole chicken breasts,

           skinned and boned              6 Tbsps. butter or  margarine                                                                                        

1 (18-ozs). pkg. Swiss cheese slices                   ½ cup dry white wine

1 (18-oz). pkg. sliced cooked ham                  1 tsp. chicken flavour

1 cup flour                                                           stock base

1 tsp. paprika

1 cup Béchamel sauce

·         Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpicks.

·         In plastic bag, mix flour and paprika; use mixture to coat chicken pieces.

·        In 12-in. skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and chicken base. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove toothpicks. Heat Béchamel sauce and serve over chicken.
©Al (Alex-Alexander) D. Girvan. All rights reserved.