Crockpot Chicken Cordon Blue

This is an easy dish to put together on Saturday night, refrigerate, stick in the crock-pot Sunday before church and eat as soon as you get home.







By Joni

6 boneless skinless chicken breast halves (4 oz. each)
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tblsp. oil
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

1. Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.

2. In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and broth; pour over chicken.

3. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice.