Chicken Cordon Bleu

From the kitchen of Joe Valencic, Mentor, Ohio

6 to 8 Chicken Breast (boneless, skinless)

6 to 8 Slices of Swiss cheese (may substitute with provolone or mozzarella)

6 to 8 Slices Deli Ham

1/2 C Flour

1 tsp. Paprika

1 tsp Fresh ground pepper

6T Margarine (Oleo)

1/2 C Water

1 Chicken Bouillon Cube (Water and bouillon cube may be substituted with 1/2 C Chicken Stock)

1T Cornstarch

1C Heavy Whipping Cream

Hammer chicken breast to 1/4" thick or thinner. Hammer on skin side of breast with smooth side of hammer. Flip breast over and lay one piece of cheese and ham on chicken. Roll up chicken, cheese and ham into a bundle, and use toothpicks to hold together (Let the toothpicks stick out so they can later be removed).

Mix flour, pepper and paprika together in a 1-gallon plastic bag or paper bag. Toss each chicken bundle in bag to make sure all surfaces are coated with flour. Put on tray until all are coated.

Melt margarine on large skillet and brown chicken bundles on all sides. Add water & bouillon (or chicken stock), cover, and simmer for 30 minutes.

Remove chicken from pan and cover on platter with foil to keep warm, keeping heat under pan for finishing sauce.

Blend cornstarch into cold heavy whipping cream until smooth. Slowly stir mixture into skillet using a whisk. Continue cooking sauce until it thickens, about 3-5 minutes. Remove from heat and pour into a gravy boat for serving.

Serve with tossed salad of mixed greens, white rice and bright green vegetable. Serves 6 to 8 people.

Bon Appetite