The HACCP analysis of Chicken cordon Bleu

Chicken Cordon Bleu

1 skinless, boneless chicken breast halves
1 slice Swiss cheese
1 slice ham
1-1/2 teaspoons all-purpose flour
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon and 1 teaspoon dry white wine
1/8 teaspoon chicken bouillon granules
1/2 teaspoon cornstarch
2 tablespoons and 2 teaspoons heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 min...