Quail Cordon Bleu

Ingredients:

• 4 whole deboned quails

• 4 slices of cooked ham

• 4 slices of Swiss cheese

• Salt, pepper, and oil

• 1 teaspoon of mustard

• ½ cup of white wine

• 1 tablespoon of butter

• Chicken broth (optional)

• Toothpicks to secure

Directions:

Take the deboned quails, and sprinkle salt and pepper to taste.

Take one slice of cooked ham and one slice of cheese, and cut each into four pieces. Place each small piece on top of the other, alternating the ham and the cheese to form a tower. Stuff the deboned quail's cavity with the tower of ham and cheese, then secure the quail closed with a few toothpicks. Repeat the process with all remaining quails.

In a pan over medium-high heat with some oil, lightly brown the stuffed quails on both sides, starting with the breast side. Once browned, add the wine and mustard, and bring to a gentle boil. Reduce the heat, cover the pan with a lid, and let it cook for about 10 minutes or until the quails are cooked inside. Keep an eye on the pan to ensure that the juices don't evaporate, adding chicken broth or water as needed. When ready, remove the quails. Add butter to the pan and stir gently to create a creamy sauce. Remove the toothpicks from the quails, pour the sauce on top, and serve.