This is Joe’s original creation! This dish is different from the typical chicken cordon bleu recipe that is normally baked in the oven. Joe cooks this on the stove top. It has multiple steps, but is well worth the work.
4-5 Boneless, skinless chicken breasts
4-5 Slices Virginia Ham (or use your favorite ham)
4-5 Slices of Swiss cheese (sliced thick)
1 1/2 Cup of flour
2 Teaspoons McCormicks Paprika
1 Cup white wine
1 Packet or cube of chicken bullion
1 Pint of heavy cream
2 Teaspoons of corn starch
1/4 stick of butter
Butterfly chicken breasts and roll one slice of swiss and ham together. Place in center of chicken breast and insert one toothpick on each end to hold together. Repeat above for each chicken breast.
On separate plate blend flour and paprika together with a fork. Meanwhile melt butter in large skillet on medium high. Evenly coat the chicken breasts in the flour and paprika mixture. Mix the corn starch and heavy cream until smooth, set aside for later. Place chicken into skillet and brown on all sides. Reduce heat to medium, add wine and bullion. Cover and simmer for 10 to 12 minutes until chicken is done.
Remove chicken and cover to keep warm. In the same skillet, slowly add cream mixture to the remaining wine. Simmer until thick, stirring frequently.
Remove the toothpicks from the chicken. Plate and serve with the cream mixture on top.