Poultry - Chicken Cordon Bleu

Serves 4.

Ingredients

4 Chicken breasts, skinless and deboned
4 Swiss cheese slices
4 Ham slices
3 Tablespoons Flour
1 teaspoon Paprika
4 Tablespoons Margarine
1/2 cup Dry white wine
1 teaspoon Chicken base
----- Sauce -----
1 can (medium) crushed pineapple
1 cup Brown sugar
1 Tablespoon Lemon juice
1 Tablespoon Cornstarch
1/2 cup Water
1/4 cup Sherry
4 Tablespoons Margarine

Directions

Pound out chicken breasts between two layers of wax paper until thin. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken with it. Heat butter in skillet and cook chicken until browned on all sides. Add wine and chicken base. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter.

Prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium heat until bubbly then turn down heat to simmer. Add cornstarch and water slowly, mix until slightly thick. Add sherry and margarine and stir until margarine is dissolved. Serve hot.

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