Chicken Cordon Bleu

Mix flour, paprika, salt and pepper on a plate, set aside.

Trim the fat from chicken breasts and gently slice a pocket into the side of the breast cutting crosswise from right to left. Do not slice all the way through.

Place a slice of cheese and the amount of ham you would like into each pocket (you may need to fold cheese in half).

Gently dredge each assembled breast in the flour mixture, set aside.

In a large frying pan over medium heat, melt 5 Tablespoons of butter. Add the chicken breasts and saute until browned all over. Add in the wine and simmer on med-low heat for 20 minutes or until cooked through (the amount of time depends on the size of chicken breasts you use but make sure they are completely cooked). Remove from pan and cover with foil.

In a mixing cup, blend cream and cornstarch until smooth. Add 1-2 Tablespoons of butter to the pan and scrape down the pan, sprinkle in the chicken bouillon granules. Add in the cream mixture and Tabasco stirring constantly until thickened.

Spoon some sauce onto serving dish, plate chicken and spoon some sauce over the chicken.

Enjoy!!