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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. Mix the flour and paprika in a small bowl, and coat the chicken pieces. | 2. 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. | 3. 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. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6		skinless boneless	-	-	-	-
swiss cheese	6	slices		660.24	2.4192	45.2928	52.0632
ham	6	slices		-	-	-	-
purpose flour	3	tablespoons		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
white wine	1/2	cup		-	-	-	-
chicken bouillon granule	1	teaspoon		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.