Chicken Cordon Blue Name: Kelly Hicks Base: Ft. Stewart Recipe: 6 skinless, boneless chicken breast halves 6 slices Swiss cheese (or any cheese you have, all work well) 6 slices ham 1/2 c. bread crumbs (Italian work well) 2 eggs 6 tablespoons butter 1/2 cup dry white wine (Chicken stock can be used instead as well) 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream 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. Beat eggs and roll each chicken in egss and then into bread crumbs. 2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Place chicken into a baking pan and finish in the oven on 350 for 20 minutes. Remove toothpicks when done and place on platter. 3.Add wine or chicken stock along with bouillon into skillet with the pan drippings. 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. This goes great with mashed potatoes, and if sauce will be used for them, its recomended to double the sauce. It tastes great over brocolli too!