At my wedding luncheon our caterer served an amazing chicken w/ cheesy sauce and ham slices. Any recipes?

ENJOY!!!



INGREDIENTS

6 skinless, boneless chicken breast halves

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

shredded swiss cheese





DIRECTIONS

Pound chicken breasts if they are too thick. Place a 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. Top with shredded chicken.Serve warm.At my wedding luncheon our caterer served an amazing chicken w/ cheesy sauce and ham slices. Any recipes?
check at allrecipes.com
Sounds like chicken cordon blu or a variation. You could stuff pounded chicken breasts, put a slice of ham on each breast, fold and bread-fry or bake. Then make a cheese sauce separate instead of putting a slice of cheese inside the chicken.At my wedding luncheon our caterer served an amazing chicken w/ cheesy sauce and ham slices. Any recipes?
Sounds like a variation of Chicken Cordon Bleu, only the cheese and ham is inside the breast on the Cordon Bleu...