Chicken Cordon Bleu and Sauce - Melody Hull

CHICKEN

6 chicken breast halves

6 slices Swiss cheese

6 slices ham

1/2 C butter melted

1 C seasoned bread crumbs or crushed cornflakes

1/2 Tbsp paprika

salt and pepper

SAUCE

6 Tbsp butter

1/2 C chicken broth

1 tsp chicken bouillon granules

1 Tbsp cornstarch

1 C heavy whipping cream

1/2 tsp pepper

1 Tbsp basil

Pound chicken breasts 1/4-1/2 inch thickness. Lightly sprinkle the chicken with salt and pepper (on the side that will be rolled up). Place a slice of cheese and ham on each breast. Roll the chicken up over the ham and cheese and secure with toothpicks. Mix breadcrumbs and paprika in a small bowl. Coat the chicken with melted butter, then roll in breadcrumbs until completely covered. Place on a cookie sheet covered with foil. Bake 350 degrees for 50-60 minutes - check with meat thermometer. Should read 165 degrees.

For sauce, blend the cornstarch with the cream in a bowl. In a medium-sized sauce pan, bring butter, broth, and bouillon to a simmer for approximately 8-10 minutes. Whisk in cornstarch/cream mixture. Cook, stirring until thickened, then add the pepper and basil. Delicious!