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How to make it

  • Place chicken breasts, skin side down, on a work surface and spread out
  • flat. Cut cheese and ham slices to fit on top of each. Fold breast over
  • filling. Fasten with toothpicks, enclosing filling well. On a flat dish,
  • mix flour and paprika; use to coat chicken.
  • In a 12 inch skillet, over medium heat, melt butter or margarine. Add
  • chicken and cook until browned on all sides. Add wine and bouillon cube.
  • Cover and simmer chicken over low heat 30 minutes or until tender. Remove
  • chicken to a warm platter. Remove toothpicks and keep chicken warm.
  • In a cup, blend cornstarch and cream until smooth. Gradually stir
  • cornstarch mixture into liquid in skillet. Cook, stirring constantly, until
  • thickened. Spoon some of the sauce over the chicken. Pour remaining sauce
  • in a gravy boat, if desired. Garnish chicken with parsley.

Reviews & Comments 4

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    " It was excellent "
    hungrybear ate it and said...
    Sound very good and tasty
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river11 ate it and said...
    MMM MMM great!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Love chicken, and love Swiss cheese! HIGH FIVE! :+D
    Was this review helpful? Yes Flag

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