Cordon Bleu Chicken Rolls

By gmbeckett

Ingredients

• 6 boneless skinless chicken breasts (about 5 oz each)
• 3 thin slices (3/4 oz each) deli ham, cut in half
• 3 slices (1 oz each) Swiss cheese, cut in half
• 1 can (10 3/4 oz) condensed cream of celery soup
• 1 cup sour cream
• 1 teaspoon parsley flakes
• 1 teaspoon marinade for chicken (white Worcestershire sauce) or regular Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper

Details

Servings 1
Cooking time 225mins
Adapted from pillsbury.com

Preparation

Step 1

Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.

Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.

Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.

Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.