Chicken Cordon Bleu
4 boneless, skinless chicken breasts - pounded flat for easy rolling
4-8 slices of thin ham
4 slices Swiss cheese
1/2 c flour, with salt and pepper to taste (or a low carb option)
1/4 stick butter for browning the chicken breasts
3/4 c water
1 T chicken bouillon base or granules or 2 cubes
2 t flour or 1/4 - 1/2 t low carb thickener
On each flattened chicken breast, place 1 or 2 slices ham and a slice of cheese. Roll up each breast and secure with a toothpick. Roll in breading of choice. Heat the butter in a pan and add the chicken. Brown on all sides and when golden, add the water and chicken bouillon. Turn the heat down to medium low, cover and let cook for 25-35 minutes until the chicken is completely done. Remove the chicken to a platter. Whisk in the thickener, cook and whisk until smooth. Drizzle over the chicken breasts and serve.
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| I had to use Provolone as I thought I was out of Swiss |
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| Rolled up and ready to lightly bread |
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| Just a quick breading |
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| Saute' until golden brown |
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| Add the water and chicken bouillon (or dry white wine), cover and cook |
