I am always looking for new ways to try chicken and satisfy my craving for new foods. I have been a fan of cordon bleu recipes and have tried it a few times. This recipe below takes Cordon Bleu to a new level with a twist; prosciutto instead of ham. A nice thin slice of prosciutto is full of flavor and adds a little sumtin-sumtin to this dish. And, as an added bonus, it's a one pot recipe which means easy clean-up!
Chicken Cordon Bleu with Prosciutto
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
8 slices thin prosciutto
3 tablespoons all-purpose flour
1 clove garlic, chopped
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
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Pound chicken breasts if they are too thick. Place a cheese and 2 prosciutto slices 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, add garlic then 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 scraping the chicken bits from the bottom of the pan. Pour the sauce over the chicken. Serve warm.
How delicious looking is that? A nice saucy finish to a delicious moist chicken. By simmering it in the wine, covered, the juices stayed right where they belong; in the meat. The sauce was garlicky, creamy, had that hint of wine that I love. This is sure to be a crowd pleaser at your next party!
Check out that center swirl of prosciutto and swiss. A jewel in the center of the chicken.
Featured on The Best Blog Recipes "50 Fabulous Chicken Dishes" April 11, 2013