A delightful twist on the classic Chicken Cordon Bleu, featuring a creamy white wine sauce for added flavor.
Flatten the chicken breasts to an even thickness using a meat mallet.
Flattening the chicken ensures even cooking and makes it easier to roll.
Place a slice of ham and cheese on each chicken breast, leaving a small border around the edges.
Ensure the filling is centered to prevent it from leaking out during cooking.
Roll up the chicken breasts tightly and secure with toothpicks.
Use enough toothpicks to keep the roll intact during cooking.
Mix the flour and paprika in a shallow dish and coat the chicken rolls evenly.
Shake off excess coating to prevent burning.
Melt the butter in a skillet over medium heat and brown the chicken rolls on all sides.
Turn the chicken gently to avoid unrolling.
Add the white wine and chicken bouillon to the skillet, reduce heat to low, cover, and simmer for 30 minutes.
Simmering allows the flavors to meld and the chicken to cook through.
Remove the chicken rolls from the skillet and place on a serving platter, removing the toothpicks.
Let the chicken rest for a few minutes before slicing.
Whisk the cornstarch with the heavy cream and slowly add to the skillet, cooking until the sauce thickens.
Stir continuously to prevent lumps.
Pour the sauce over the chicken rolls and serve warm.
Garnish with fresh parsley for a pop of color and added flavor.
