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Add a photoServings: 12
Ingredients
- 6 med. whole chicken breasts, skinned & boned
- 1 (8 ounce.) pkg. Swiss cheese slices
- 1 (8 ounce.) pkg. sliced cooked ham
- 3 tbsp. flour
- 1 teaspoon paprika
- 6 tbsp. butter
- 1/2 c. dry white wine
- 1 chicken bouillon cube or possibly env.
- 1 tbsp. cornstarch
- 1 c. heavy cream
Directions
- Spread chicken breasts flat; fold cheese and ham slices to fit on breasts; fold breasts over filling and fasten edges with toothpicks. On waxed paper mix flour and paprika; use to coat chicken.
- In 12 inch skillet over medium heat, in warm butter cook chicken till browned. Add in wine and chicken bouillon cube. Reduce heat to low; cover and simmer 30 min or possibly till chicken is fork-tender. Place chicken on hot platter; remove toothpicks.
- In c. blend cornstarch and heavy cream till smooth and stir into warm liquid in skillet and cook, stirring constantly till mix is thickened. Serve over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 199 | 61% |
| Total Fat 22.47g | 28% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.08g | |
| Cholesterol 104mg | 35% |
| Sodium 418mg | 17% |
| Potassium 261mg | 7% |
| Total Carbs 3.97g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.42g | 0% |
| Protein 23.8g | 38% |
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