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Ingredients Jump to Instructions ↓

  1. 6 Boneless Skinless Chicken Breasts , pounded to

  2. 1/2" thickness

  3. 6 slices Swiss Cheese

  4. 6 slices Ham

  5. 3 Tbsp Flour

  6. 1 tsp Paprika

  7. 1/4 tsp Garlic Powder

  8. 1/2 tsp Salt

  9. 1/4 tsp Pepper

  10. 6 Tbsp Butter

  11. 1/2 cup White Wine or Broth

  12. 1 tsp Chicken Broth Granules

  13. 1 Tbsp Cornstarch

  14. 1 cup Heavy Cream

  15. 4 cups Hot , cooked linguini

Instructions Jump to Ingredients ↑

  1. Place a ham and a cheese slice on each chicken breast.

  2. Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks.

  3. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture.

  4. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides.

  5. Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center.

  6. Remove chicken and keep warm on a serving platter.

  7. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened.

  8. Serve sauce over chicken and linguini.

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