Chicken Cordon Blue

In the summertime when my kids schedules are not as busy as usual- I assign each of the kids a night to make dinner.  Katry made Potato Moussaka, Seth made Pizza, Kaleb made Teriyaki Burgers with grilled pineapple and Brigham wanted to make Chicken Cordon Blue.  I have probably only  made this once or twice before but I found this recipe on Allrecipes.  It was so unbelievably good.  It just made our taste buds sing.  It was actually pretty easy too.  The longest part was pounding out the chicken and even that was quick.  I hear this dish has "blue" in the tittle because it is blue ribbon worthy.  I can't even compare it to the frozen stuff Dad  would get onNew Years because they really can't be put in the same category.  Give it a try- its soooo good. 
Ingredients


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup water
1/2 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

1.Pound chicken breasts if they are too thick. 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.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.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.