| Ingredients | Image |
6 boneless, skinless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tbsp flour 1 tsp paprika 3 tbsp butter 3 tbsp olive oil ½ cup dry white wine or chicken broth 1 tsp chicken bouillon granules 1 tbsp corn starch 1 cup heavy cream Chopped basil for garish (optional) |
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Pound chicken breasts to 1/2 inch thickness.
Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine or broth and bouillon.
Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter.
Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.
Serve warm.
Ingredients
Directions
Pound chicken breasts to 1/2 inch thickness.
Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine or broth and bouillon.
Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter.
Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.
Serve warm.