Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 4 thin slices fully cooked ham

  3. 4 thin slices Swiss cheese

  4. 3 tablespoons all-purpose flour

  5. 1 teaspoon paprika

  6. 1/3 cup butter

  7. 1/2 cup white grape juice

  8. 1 cube chicken bouillon

  9. 1 cup heavy whipping cream

  10. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or until browned. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. ');


Send feedback