I’ve made several recipes of Chicken Cordon Bleu, but this one is really fabulous. Chicken with ham and Swiss cheese, covered in a delicious cream sauce, over hot linguine is a meal fit for a King. I used Angel Hair Pasta, and it was terrific. It is not difficult to prepare, and one you will make over and over again. You should try this soon. *


* 6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
 6 slices Swiss cheese
 6 slices ham
 3 Tablespoons flour
 1 teaspoon paprika
 1/4 teaspoon garlic powder
 1/2 teaspoon salt
1/4 teaspoon pepper
 6 Tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon chicken broth granules
 1 Tablespoon cornstarch
 1 cup heavy cream
 4 cups hot, cooked linguine or pasta of your choice

Place a ham and a cheese slice on each chicken breast. (I pounded my breasts, to 1/4″, it makes the chicken much easier to roll) Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides. Add broth and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done & tender in the center. Remove chicken and keep warm on a serving platter. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened. Serve sauce over chicken and linguine. Number of Servings: 6