Chicken Cordon Bleu With Paprika
|Chicken breasts||24 Ounce|
|Thin boiled ham slices||4|
|Process gruyere cheese||2 Ounce|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Halve chicken breasts; remove skin, if you wish, then cut meat in one piece from bones.
Pull each half breast open in the middle to make a deep pocket.
Fold ham around cheese slices, dividing evenly; tuck one into each pocket.
Melt butter or margarine in a pie plate; mix bread crumbs, salt, and paprika in a second pie plate.
Roll stuffed chicken breasts first in butter or margarine, then in crumb mixture to coat well.
Place in a single layer in buttered baking dish.
Bake in hot oven (400°) 40 minutes, or until chicken is golden brown.