Chicken Cordon Bleus Part Deux

Ingredients

• 6 chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 1/2 c. butter, melted
• 1 c. seasoned bread crumbs
• 1/2 Tbsp. paprika
• 6 tablespoons butter
• 1/2 c. chicken broth
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream
• 1/2 tsp. pepper
• 1 Tbsp. basil

Instructions

• Pound chicken breasts to 1/4-1/2 inch thickness. Place a cheese and ham slice on each breast. Roll the chicken up over the ham and cheese and secure with toothpicks (or butcher's twine). Mix the breadcrumbs and paprika in a small bowl. Coat the chicken with melted butter, then roll in breadcrumbs until completely covered.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth 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, then add the pepper and basil. Return the chicken to the skillet, top with any remaining Swiss cheese, and simmer an additional 10 minutes on low heat.