I made Chicken Cordon Bleu for iftar recently. I've made a few adjustments to suit what was in my kitchen.
Chicken Cordon Bleu
1. Pound chicken breasts if they are too thick. Place a cheese and lamb slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Coat the chicken pieces with Adabi all purpose flour.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the chicken stock and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.