From: cookie@news.cpcnet.com (Margaret Garland) Reply-To: cookie@news.cpcnet.com (Margaret Garland) Newsgroups: rec.food.recipes Followup-To: poster Subject: Chicken Cordon Bleu Date: Mon, 7 Aug 1995 16:24:51 GMT Organization: Taranto & Associates, Inc. Message-ID: * Exported from MasterCook II * Chicken Cordon Bleu Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chicken breasts 6 Ham slices 1 tsp Paprika 1/2 c Dry white wine 1 tbsp Corn starch 6 Swiss cheese slices 3 tbsp Flour 6 tbsp Butter 1 tsp Chicken bouillon 1 c Whipping cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. - - - - - - - - - - - - - - - - - - rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.