Chicken Cordon Bleu

Ingredients

• 6 whole medium chicken breasts, skinned and boned
• 1 pkg 8-ounce pasteurized process Swiss cheese slices
• 1 pkg 6-ounce sliced cooked ham
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 6 tbsp butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 1 cup heavy or whipping cream
• 1 tbsp cornstarch
• 5 cup hot cooked rice

Method

1. Spread the chicken breasts flat; fold the cheese and ham slices to fit on top; fold the breast over the filling and fasten the edges with toothpicks. On waxed paper, mix the flour and paprika; use to coat the chicken.
2. In a 12-inch skillet over medium heat, in hot butter or margarine, cook the chicken until browned on all sides. Add the water and bouillon; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until tender.
3. When the chicken is done, with a slotted spoon, arrange on a warm platter; remove the toothpicks.
4. In a small bowl, blend the cream into the cornstarch until smooth; gradually stir into the drippings in the skillet. Cook, stirring constantly, until the sauce is thickened. Serve with the chicken and rice. Makes 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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