Chicken Cordon Bleu


* 4 boneless skinless chicken breast halves (6 ounces each)

* 2 teaspoons Dijon mustard

* 1/2 teaspoon paprika

* 4 thin slices fully cooked ham

* 1 cup soft bread crumbs

* 1/4 cup grated Parmesan cheese

* 1/4 teaspoon pepper

* 3 to 4 tablespoons mayonnaise


* 1 tablespoon butter

* 1 tablespoon all-purpose flour

* 1 cup milk

* 1/4 teaspoon salt

* 1/2 cup shredded Swiss cheese

* 2 tablespoons white wine


* Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top each with a ham slice. Roll up tightly; secure with toothpicks.

* In a small bowl, combine the bread crumbs, Parmesan cheese and pepper. Brush chicken with mayonnaise; roll in crumb mixture.

* Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes; turn chicken. Cook 5-1/2 minutes more or until meat is no longer pink; keep warm.

* In a 1-qt. microwave-safe dish, heat butter on high for 20 seconds; stir in flour until smooth. Cook, uncovered, on high for 20 seconds. Add milk and salt. Cook 2-3 minutes longer or until thickened. Stir in cheese until smooth. Add wine. Discard toothpicks from chicken; serve with sauce. Yield: 4 servings.