Chicken Cordon Bleu

• 4 to 6 large chicken breast halves
• 4 to 6 slices swiss cheese
• 4 to 6 thin slices of ham

• 3 Tbsp flour
• 1 tsp paprika

• 6 Tbsp butter
• 1/2 cup apple juice
• 1 tsp white wine vinegar
• 2 Tbsp water
• 1 chicken bouillon cube (crushed)

• 1 Tbsp cornstarch
• 1 cup heavy whipping cream

Wrap chicken in plastic or in a zip top bag and pound each until thin and even thickness. Place cheese and ham on each chicken breast but do not put it all the way to the edges. Fold or roll the edges of the chicken over the ham and cheese, then use a toothpick to hold it in place. Mix the flour and paprika in a bowl, then coat each piece of chicken while keeping them wrapped up.

Heat butter in a large skillet over medium high heat. Brown each piece of chicken, then add the apple juice, white wine vinegar, water, and crushed chicken bouillon cube. Turn the heat to low, then cover and simmer for 30 to 35 minutes, until chicken reaches 165 internally.

Remove toothpicks and place chicken on a warm plate. Mix the cornstarch and heavy whipping cream in a small bowl, then whisk slowly into the skillet. Keep stirring gently and cooking until thickened, then pour over each piece of chicken as served.