- 6 Medium whole chicken breasts, skinned and boned
- 1 8oz package Swiss cheese slices
- 1 8oz package sliced cooked ham
- 3 tablespoons all- purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- 2 tablespoons Extra Virgin Olive oil
- 1 cup dry white wine (good quality please no cheap stuff!)
- 2 chicken- flavor bouillon cubes or 1 envelope or chicken flavor stock base
- 1 tablespoon cornstarch
- 1 cups heavy cream or whipping cream
Yummy Caramelized Peppers
- 10 small sweet multi colored peppers- deseeded and sliced thin
- � cup Paula\�s Pepper Jelly Hot
- 1 tablespoon extra Virgin Olive oil
- 1 tablespoon Butter
- 1/3 cup Chile Pepper Vinegar
| Is our 'Paula's Hot Pepper Jelly- 8oz missing into your sideboard? | | Put |
Add Olive oil and Butter in skillet on low heat until melted. Add peppers.
Cook for 3 minutes then add Vinegar and Pepper Jelly.
Simmer on low, stirring occasionally not to burn the peppers. Cook for approx. 15 minutes. Pepper should look caramelized. Set aside.
PS You will need to warm up the peppers after you are finished preparing the chicken.
Spread chicken breasts flat and pound with wooden mall until approx. � �. Fold cheese and ham slices to fit on top; fold chicken breast over filling and fasten edges with toothpicks. (The fewer toothpicks you use the better).
Put flour and paprika in a gallon size baggie and add chicken. Shake gently to coat chicken.
In 12� skillet over medium heat, in hot butter and Olive oil, cook chicken until browned on all sides. (Don�t over cook). Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes. Remove the toothpicks. Careful�the chicken is hot!
In a bowl, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened, serve over chicken. Then spoon caramel Peppers
over chicken. This is the best tasting chicken Cordon Bleu I have ever tasted! May I suggest drinking the left over white wine with dinner
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