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Grilled Chicken Cordon Bleu with Creamy Basil Sauce

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Make It

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  • Marinate the chicken breasts in 1/2 cup white wine and 1/2 can of chicken broth for about an hour.
  • After marinating, heat grill up to medium heat. Grill chicken until done.
  • While chicken is grilling, heat up the remaining wine and chicken broth in small saucepan on medium high heat till boiling. Mix the cornstarch into the the half-n-half then pour into the wine/broth, stirring constantly, till thickened. Remove from heat and add the chopped basil. Set aside.
  • When chicken is done on the grill, turn the heat off (or put where there's less heat) and add a slice of ham covered by a slice of Swiss cheese. Allow cheese to melt then remove to serving plate. Serve one breast with about 1 - 2 tablespoons basil sauce. Mmm good.


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