Picture from joyouslydomestic Image Credit: Angela |
Slow
Cooker Chicken Cordon Bleu
“You can make
these stuffed chicken breasts ahead of time and freeze until ready to put the
dish together (just make sure you don't start with chicken that has been
previously frozen). Or, everything can be put together the day you plan to
make.” Angela
Ingredients:
3 - 4 large,
plump chicken breasts (skinless and boneless)
Shaved or
thinly sliced deli ham
Thinly sliced
Swiss cheese
1 can cream
of chicken soup
¾ cup milk
Salt and
pepper, to taste
Shaved
Parmesan
Preparation:
Trim any fat
from chicken.
Using a long,
sharp knife, enter chicken at end of breast and make a deep "pocket"
in chicken
as you cut and "wiggle" knife back and forth pushing
further down as you go along.
The pocket
needs to be wide and deep enough to fill chicken with ham and cheese.
Next, begin
stuffing the ham and Swiss cheese into the pocket until you can fit no more
inside.
Season
chicken with salt and pepper.
Brown both
sides of chicken in olive oil in a very hot pan.
Mix soup and
milk along with a sprinkling of salt and pepper.
Spread a
small amount of soup in bottom of greased slow cooker.
Lay breasts
in single layer in slow cooker.
Sprinkle tops
with shaved Parmesan, then drizzle over the remaining soup mixture.
Cook on high
for 4 or low for 6 hours.
If you desire
to make this a-freeze-ahead-meal stuff the breasts, season and place in freezer
bag with air removed. Thaw overnight the day before you plan to cook. Then,
follow the
directions for mixing and adding the soup
and chicken to slow cooker.
Serve over
mashed potatoes.
You can
combine this amazing recipe with some others from our collection.
Serve 4.
Enjoy this
excellent recipe and many more at joyouslydomestic
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