Chicken Cordon Bleu

From the kitchen of: Karen Peterson
Serves: 8
Rating: ***

8 boneless, skinless chicken breasts
1 tsp salt
1/8 tsp white pepper (I just used black pepper)
1 tsp dried thyme leaves
8 thin slices boiled ham
2 onions, chopped
4 cloves garlic, minced
1 (16 oz) bag baby carrots
1 (16 oz) jar Alfredo sauce
1 (10 oz) can cream of chicken soup
2 cups shredded Swiss cheese

1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.


2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts. I decided to cook my veggies in my steamer and serve them on the side instead.


3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve chicken and carrots with sauce.
I served my chicken on top of brown rice with the sauce on the top.


Review:

Instead of being stuffed with ham and cheese like traditional cordon bleu, the chicken is just wrapped in ham and served with a cheese sauce. This dish had GREAT flavor. The mixture of alfredo, swiss cheese, chicken soup, and ham tasted so good. I will definitely make this again. This is a good one for Sunday dinners. 5 stars.