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Ingredients
| chicken breasts: 2 breasts (halved) |
| swiss cheese: 2 slices |
| canadian-style bacon: 4 slices |
| all-purpose flour (unsifted): 2 Tbl |
| paprika: 1 tsp |
| olive oil: 1 Tbl |
| chicken broth: 1/4 cup |
| cornstarch: 1 Tbl |
| 2% milk: 1/4 cup |
| fresh basil (chopped): 1 Tbl |
Lightened up Chicken Cordon Bleu
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
2 serving(s)
Tags
- Pound chicken breasts if they are too thick.
- Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
- Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
- Add the broth.
- Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter.
- Blend the cornstarch with the milk in a small bowl, and whisk slowly into the skillet.
- Cook, stirring until thickened.
- Add fresh basil.
- Serve.