Friday, February 29, 2008

Chicken Cordon Bleu--Crockpot Edition

My mom makes this on special occasions and we love it! It does take some initial prep time but great if you're having a dinner party! I dislike throwing dinner together right before people arrive. You could serve this entree with a yummy salad, maybe some rice or mashed potatoes and some crusty french least that's how we'd serve it here in the Northwest! :)

Serves 6 (counting on one stuffed breast per person).


* 6 chicken breast halves
* 6 slices ham
* 6 slices Swiss cheese
* 1/2 c. flour
* 1/2 c. Parmesan cheese
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 3 tablespoons oil
* 1 can cream of chicken soup
* 1/2 cup dry white wine

Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine.

Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.


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