Whenever we are having company over for dinner, this is one of my go-to recipes. They taste so good, and they are extremely filling which is nice. I like that there isn’t a whole lot of prep to do and they cook up pretty quickly if you pound the chicken nice and thin. I like my chicken thin anyways so I usually keep pounding away until they are about 1/2 inch thick. Then, they are done in like 15 minutes. Good enough for me! Check out what they are saying about this recipe over at All Recipes:
“Not to beat a dead horse, but this dish was fantastic. 4 kids ranging in age from 13 to 7, my wife and I ate the whole thing.”
I don’t care how many times I hear it, I know this is amazing!
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons Land O’ Lakes butter
1/2 cup Sutter Home dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon Argo cornstarch
1 cup heavy whipping cream
Instructions
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 wine and bouillon. 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 cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Quick Tip: Brush chicken with egg and roll in breadcrumbs.
Thanks again to All Recipes for this winner, winner chicken dinner recipe!
