1. Chicken breasts should be pounded flat with a meat mallet to a thickness of ¼”.
2. Place a cheese slice on each chicken breast, leaving ½” chicken breast edge exposed. Place a slice of ham on top of the cheese.
3. Fold the edges of the chicken breast over the ham and cheese and secure with toothpicks.
4. Combine flour and paprika in a shallow bowl.
5. Coat the chicken breasts in the flour mixture.
6. In a large saute pan, heat butter over medium high heat.
7. Cook chicken until brown, turn and cook chicken on other side.
8. Add dry white wine and chicken bouillon.
9. Reduce heat to low, cover saute pan and cook 30 minutes.
10. Transfer chicken to a warm serving platter, and remove toothpicks.
11. In a small bowl, combine the cornstarch with the whipping cream, stir slowly into the saute pan.
12. Simmer until sauce thickens, and spoon over chicken. Serve warm. |
