Chicken Cordon Bleu

Source: Jan Taylor

6 boneless, skinless chicken breast halves,
    pounded to flatten slightly
6 thin slices ham
6 thin slices Swiss cheese
1/4 cup flour seasoned with salt and pepper
1/2 cup chicken broth
1/4 cup Parmesan cheese, grated
2 cans cream of mushroom soup

Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with wooden picks and roll each in seasoned flour to lightly coat.

Place chicken broth into bottom of crockpot. Next, place the chicken breast rolls on top. (Layer 3 in a sort of triangle and then another layer of three on top of them. Place them flat so that as they heat up the cheese would not drip out of the rolls as easily as if they had been placed standing roll ends up.)

Pour the 2 cans of cream of mushroom soup on top and finish off with the grated Parmesan cheese.

Cover and heat for about 7 hours on LOW.

Delicious served over rice or noodles. It makes its own wonderful creamy sauce.

Serves 6.

ENJOY!