INGREDIENTS6skinless, boneless chicken breast halves
6 slices Swiss cheese
6-12 slices ham*
1/2 cup all-purpose flour
3 teaspoon paprika
1/2 cup tablespoons butter
1/2 cup unsweetened white grape juice (I doubled to one cup) 1.5
1 teaspoon chicken bouillon granules (I doubled to 2 tsp) 3 tsp
1 tablespoon cornstarch (or flour) 2
1 cup heavy whipping cream 1 1/4
DIRECTIONS
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. NEXT TIME I WILL USE BAKING STRING. (The cheese will leak out a little bit and that's ok! Or, you can wrap the cheese up INSIDE the ham and it won't leak!) 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, and cook the chicken until browned on all sides. Add the juice and bouillon. Reduce heat to low, cover, and simmer for 30-40 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. (I used colored toothpicks. It made them easier to find, but the coloring spread to the chicken. Some people also recommended using baking ties instead of toothpicks).
Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet with the remaining drippings, juice, and bouillon. This makes an a.m.a.z.i.n.g sauce! Cook, stirring until thickened, and pour over the chicken. Serve warm.
A friend suggested filleting the raw breasts in half instead of pounding them and rolling them. I am going to try that next time!
