Saturday, July 11, 2009

Chicken Cordon Bleu

Chicken Cordon Blue
Recipe courtesy of Christy Stafford

4 boneless, skinless chicken breast
4 pieces of bacon
4 slices of cooked, smoked, or honey ham
4 slices of Swiss cheese
1 package of cream cheese, divided into 4 sections
1 can cream of mushroom soup

Pound out the chicken so it is thin and will be easy to roll. On chicken breast, lay one piece of ham, a slice of Swiss cheese and 1/4 of the cream cheese. Roll up and wrap one piece of bacon around the chicken, securing with toothpicks if necessary. Do the same with remaining chicken. Lay in a deep dish casserole and mix cream of mushroom soup with a little water and pour over/around the chicken. (It's at this point I refrigerate until I'm ready to cook.) Cook, covered, on 350 until chicken cooked through and sauce is bubbling. Uncover and broil 5 minutes or until bacon is kind of crisp on top.

*The ham will turn the chicken slightly pink where the two touch, so if you know the chicken is cooked through, don't worry if you see this pink color.

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