Deconstructed Cordon Bleu

Crystal Ouenas

6 skinless, boneless chicken breasts (about 3 or 4 pounds -- I prefer 3 pounds of chicken)

6 oz shredded Swiss cheese

9 ounces diced ham (I like Hillshire Farms brown sugar deli ham)

½ cup all-purpose flour

2 Tbs paprika

1 cup butter (unsalted)

3 cups white grape juice

2 Tbs plus 1 tsp chicken bouillon granules (or Better Than Bouillion)

¼ cup flour

2 and ½ cups milk (or half and half)

12 oz frozen peas

Mix ½ cup flour and 2 Tbs paprika in a bowl. Trim any gross stuff off the chicken. Put the chicken in a gallon zip lock bag. Add the flour, zip it up, and shake it well until it is all covered.

Turn the IP on to Saute. Melt the butter. Add the floured chicken and saute for 5 to 8 minutes, as the chicken gets a little brown. This can also be done in a separate pan, but why? (Next time, I will probably saute in only half a cup of butter, and then add the second half of butter just before pressurizing). I digress.

Mix the grape juice and bouillion thoroughly. Add into the pot. Seal it up and set for 30 minutes. QR. Remove chicken, shred. Toss it back in the pot.

Turn on saute setting.

Mix ¼ cup flour with the milk very well. Add into pot and simmer until it bubbles and starts to thicken. Add in the cheese and the diced ham any time now. Mix thoroughly and warm all the way through. Toss in peas, let them cook just a few minutes.

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