Chicken Cordon Bleu

4 skinless, boneless chicken breast halves

1/4 tsp. salt

1/8 tsp. ground black pepper

6 slices swiss cheese

4 slices cooked ham

1/2 cup season bread crumbs

2 tsp. paprika

1 cup chicken broth

1 tbsp. chicken bouillon

1 cup heavy mixing creme

fresh minced basil

1. Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray or oil.

2. Pound chicken breasts to 1/4 inch thickness or if it is too thick, slice through the middle to make two skinny halves.

3. Sprinkle each piece of chicken on both sides with salt, paprika, and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast and secure with a toothpick. Place in baking dish and sprinkle chicken evenly with break crumbs, covering most of it, but no piles.

4. In a small sauce pan bring 1 cup of chicken broth and 1 tbsp of chicken bouillon granules to a boil. In a separate bowl, whip 1 cup of heavy whipping creme and 1 tsp of corn starch. When the broth comes to a boil, whip in the creme. Add 1 tsp of paprika and some fresh basil. Let that thicken, whipping frequently.

5. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven and place 1/2 cheese slice on top of each breast. Place fresh minced basil on the cheese. Return to over for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, poor the sauce over the chicken on the plate, and place more fresh basil on the chicken.