I have loved this dish since I was a small child, but back in the day it was made with much more abandon than I make it now. I still use full-fat Swiss cheese, but I've switched to prosciutto and a fairly non-fatty sauce.
Chicken Cordon Bleu
Boneless, skinless chicken breasts
1 slice of Swiss cheese and 2 slices of prosciutto for each
Dried bread crumbs, seasoned with salt, pepper, and paprika
3/4 c white wine (dry)
1 chicken bouillon cube
1 T cornstarch
1 T butter
Preheat oven to 350 degrees. Spray an open baking pan large enough to hold all of the chicken with cooking spray.
From the centers, slice each chicken breast to create a flat sheet. Pound them to 1/2-inch thickness. Place 1 slice of cheese and 2 slices prosciutto each. Roll the chicken lengthwise towards the wider end, securing with a toothpick. Place on the baking sheet.
In a small bowl, mix together the bread crumbs and paprika. About 1/4 c will cover 2 chicken rolls. Spray the tops of the chicken with cooking spray, and press the crumbs into the tops. Bake until chicken is cooked through, about 35 to 40 minutes.
Make the sauce. Combine wine and bouillon cube in a small saucepan and heat over medium heat. Simmer, then cover and reduce heat to low, cooking for 10 minutes. Sprinkle in the cornstarch, whisking constantly. Add the butter and stir in until smooth.
About 5 minutes before the chicken is ready, cover with half of the sauce. Drizzle with remaining sauce to serve.