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Ingredientes
- 6 whole med. chicken breasts, skinned and boned
- 1 (8 ounce.) pkg. Swiss cheese slices
- 1 (6 ounce.) pkg. sliced cooked ham
- 3 tbsp. all purpose flour
- 1 teaspoon paprika
- 6 tbsp. butter
- 1 c. water
- 1 chicken-flavor bouillon cube or possibly envelope
- 1 c. heavy or possibly whipping cream
- 1 tbsp. cornstarch
- 5 c. warm cooked rice.
Direcciones
- Spread chicken breasts flat: fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use to coat chicken.
- In 12 inch skillet over medium heat, in warm butter. Cook chicken till browned on all sides. Add in water and bouillon; heat to boiling. Reduce heat to low; cover and simmer 30 min or possibly till tender.
- When chicken is done, with slotted spoon, arrange on hot platter, remove toothpicks.
- In small bowl, blend cream into cornstarch till smooth; gradually stir into dripping in skillet. cook, stirring constantly, till sauce is thickened. Serve with chicken and rice. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 357 | |
| Calories from Fat 165 | 46% |
| Total Fat 18.55g | 23% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 87mg | 29% |
| Sodium 294mg | 12% |
| Potassium 237mg | 7% |
| Total Carbs 21.86g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.31g | 0% |
| Protein 24.13g | 39% |
