CHICKEN ROLL BLUES

First Place Winner

2014 Cooking with Missouri Wine Contest
Toni Warren, Sedalia, MO

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons (3/4 stick) butter
½ cup dry white wine (such as St. James Winery Friendship School Semi-Dry White Wine)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy (whipping) cream

Pound chicken pieces to flatten.  Place a slice of cheese and a slice of ham on each piece of chicken, arranging slices to within 1/2 inch of the chicken edges. Fold each piece to enclose filling; the bare chicken edges should meet. Secure edges with wooden picks.

Mix flour and paprika in a small bowl. Coat chicken pieces with flour mixture.

Heat butter in large skillet over medium heat. Add chicken and cook, turning occasionally, until browned on all sides. Add wine and bouillon granules. Reduce heat to low; simmer, covered, 30 minutes, or until chicken is no longer pink and juices run clear.

Remove and discard wooden picks. Transfer breasts to warm serving platter.

Mix cornstarch with cream in small bowl; stir to mix well. Slowly whisk cream mixture into drippings in skillet. Cook, stirring, until thickened. Pour over chicken and serve hot.

Yield: 6 servings.