Chicken Cordon Bleu in Creamy Wine Sauce

This was soo yummy. The sauce is rich. The original recipe called for half the amount of sauce ingredients, but Mike likes things saucy so I doubled it. This is the doubled version.

4-6 chicken breasts pounded to about 1/4 in thickness
2 TB Dijon mustard
4-6 slices of Prosciutto
4-6 slices of Swiss
2 cups Panko crumbs
1 TB paprika
2 tsp garlic powder
1 tsp pepper
1 egg
1 TB water
1 cup white wine like a Sauvignon Blanc (good quality)
2 tsp low sodium chicken bouillian
2 TB cornstarch
2 cup heavy whipping cream
6 fresh basil leaves sliced thinly

Heat oven to 350
Heat some EVOO in a large skillet over med heat
Spread some dijon on each chicken breast
Wrap the swiss cheese up in the prosciutto, being sure to tuck the ends of the prosciutto in so the cheese wont melt out.
Place on one end of chicken and roll chicken up around it
Tie with string or secure with toothpicks
Mix the egg and water together in a bowl
In another bowl mix the Panko, paprika, garlic and pepper
Dip the rolled up chicken in the egg
Then roll into the Panko mixture.
Place the covered chickens in the skillet and brown on all sides
Remove from skillet place in an oven proof dish and bake for 10 minutes
Meanwhile in the same skillet on med heat pour the wine in
Sprinkle chicken boullian on and whisk together
Add the cornstarch and whisk till well blended
Pour in the whipping cream
Bring to a boil stirring occasionally
Reduce heat and simmer till nice and thick
Take chicken out of oven
Pour the sauce over it and serve with basil

The extra sauce is also great served over steamed aspargus or rice.