Serves: 4 to 6
6 boneless skinless chicken breast halves (2 to 3 pounds)
6 slices Swiss cheese
6 slices ham (lunch meat style)
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons unsalted butter
½ cup white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
If the chicken breasts are thicker than ½ inch, pound them
thinner. Place one slice of cheese and one slice of ham on each
breast, leaving ½ inch of space around the edges. Fold the edges
of the chicken over the filling and secure them with toothpicks.
Mix the flour and paprika in a small bowl and use them to 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 wine and
bouillon. Reduce the heat to low, cover, and simmer for 30
minutes, until the chicken is no longer pink and its juices run
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, 5 to 7
minutes. Pour the sauce over the chicken and serve warm.
Ultimate Camp Cooking
Photos By: Marc Thomas Kallweit
Photo By: Marc Thomas Kallweit