Chicken Cordon Bleu

The other Sunday all of the sudden I remembered something that they would make at the Missionary Training Center (MTC) every Sunday and I wanted it so bad! Every Sunday they would have chicken cordon bleu (and an ice cream sunday bar mmmmmm!!!).

So this week's menu included a chicken cordon bleu recipe I found on allrecipes.com and modified a bit.  I thought it would be super hard to make but it ended up being really easy and yummy.

Ingredients

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• Italian bread crumbs
• 1 egg
• 6 tablespoons butter
• 1/2 cup chicken broth
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and 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. Dip the meat in the egg and cover with bread crumbs.
2. Melt the butter in a pan in the oven while it is preheating to 400 degrees. Once melted add the chicken broth.  Put chicken/ham/cheese combo in pan and bake for about 50 minutes or until juices run clear and chicken is no longer pink.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk the extra broth from the pan in with the cream and cornstarch. Cook, stirring until thickened, and pour over the chicken. Serve warm.