Measuring Cup
1/2 c./125 ml white wine
2 tsp chicken bouillon base or 1 cube

Small Bowl
1 c./250 ml whipping cream OR half and half
1 tbs cornstarch

TOOLS
Deep Non-Stick frying pan with a lid
Sharp small knife
Wooden spoon
Whisk
Cutting Board
Small pot with lid
Instant Read Thermometer (optional but recommended)
https://shopitmiseitmakeit.ca/2021/12/how-to-create-a-pocket-in-a-chicken-breast/

DO	WITH	HOW	IMPORTANT
FOR THE CHICKEN AND RICE
Insert/Cut		Knife into the thickest part of chicken breast to make a long hole in the chicken for the rolled-up ham and cheese. Go a little wider than the width of your knife.	Go as deep and wide to fit the rolled up ham and cheese
Roll/Insert	inside chicken breast	Up the ham and cheese tightly and insert into the chicken. Ham and cheese should be fully inside the chicken breast.
Mix		UNTIL thoroughly combined
Coat/Set Aside	Stuffed Chicken in	Each stuffed chicken breast
Heat		In deep non-stick frying pan	Medium Heat
Fry	Stuffed Chicken	UNTIL brown on all sides turning occasionally	About 15 mins.
Add/Reduce/Cover		With lid	Low Heat
Heat/Bring		To a boil	High Heat
Simmer	Chicken + Wine/Bouillon	UNTIL instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F.	About 25 mins
FINISH THE RICE
Reduce/Cover	Rice	With lid UNTIL all liquid absorbed	Sim or Low Heat About 15 mins.
Set Aside	Rice	UNTIL ready to serve
FOR THE SAUCE
Whisk/Add	with chicken	Gradually to the skillet with the chicken
Increase		Heat	Medium Heat
Cook	Chicken + Sauce	Stirring constantly until thickened
SERVE		Chicken and sauce with the rice!

4 slices Black Forest Ham, thinly sliced	*	3.27
4 slices Swiss Cheese	*	4.78

Chicken Bouillon Base (powder or cubes)	*	2.47
Box Cornstarch	*	2.27
Bag All Purpose Flour	*	3.97
Paprika	*	1.97

Cutting Board
4 chicken breasts	trimmed, fillets removed

Butter	*	5.98
Small Whipping Cream	*	4.48

Chicken Cordon Bleu

Meat