Chicken Cordon Bleu

I tried out another crockpot recipe from A Year of CrockPotting: chicken cordon bleu. I will be making it again, but monkeying around with a few things, as ours turned out too dry. Which really surprised me, given the amount of liquid in there. I think that next time around, I will brine the chicken first--that's given us good results in other chicken dishes.


Ingredients: 4 chicken breast halves, pounded thin (I bought meat that had already been pounded; this was a huge time saver) 4 slices of ham 4-8 slices of swiss cheese (I used 6, 1 1/2 per half) can of cream-of-something soup + 2 Tbsp low fat milk (since most cream-of soups contain wheat, I used a portion of the homemade cream of mushroom soup I had in the freezer)

1. Spray the crockpot with oil. I used my 4 quart so that it would be at least half full.
   
2. Take one chicken breast, put a slice of ham on it, followed by swiss cheese.
3. Roll breast up and place in crockpot, seam side down. I was able to fit two breasts in the bottom and then put the remaining two on top of those in the opposite direction.
   
4. Cook on high for 4-5 hours or low for 8-10.

This is so easy that I really want it to work. The tastes are good too. That's why I'll give this another go in a couple weeks. Brining the chicken will add some work, but if it does what I think it will, it could be worth it.