Wednesday, August 6, 2008
This sounds fancy. It is.
But it is also incredibly easy and fast to assemble.
You should make it.
Jacqueline, who doesn't have a blog, but is thinking of starting one (and we should really edge her on...psst. Jacque... all the cool kids are doing it) sent me this recipe a few weeks ago. I made some tweaks, but this is still most definitely her recipe. It's delicious.
--4 chicken breast halves, pounded thin
--4-8 slices of ham (I used honey smoked turkey breast because of the whole PORK thing, which I've been told tastes the same. If it doesn't, please don't burst my bubble. I feel fragile today)
--4-8 slices of swiss cheese
--can of your favorite cream-of-something soup
--2 T low fat milk
UNLESS you're a crazy California hippie like me. Then you can use instead:
--1 T butter
--3 T flour (Pamela's)
--1/2 cup low-fat milk (soy in our case)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper
I used a 6qt oval Smart-Pot for this recipe. A 4qt would have been better. My crock wasn't full enough. If you only have a large, consider upping to 6 breast halves--(psst. if you do up it, you don't really need another can of soup. Unless you do 8 halves. Then you should use another).
Spray crockpot with cooking spray.
Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen grossing you out, and necessitate a call to the local Hazmat team).
Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you.
If you are making your own "special soup," make a roux on the stovetop with the butter and flour, and whisk in the broth, milk, and spices. Pour on top of the chicken.
or! open can of cream-of soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.
Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top. I took ours out for exactly 4 hours on high. It was cooked through, but could have stayed in longer to gain some color.
This is very good. I liked that it wasn't breaded---I've ordered Cordon Bleu in restaurants before and the breading on it reminded me of a frozen chicken patty and it grossed me out. This was tender and quite flavorful. Adam is excited to take leftovers for lunch.
We ate rather late, and the kids didn't get to try it yet, but they will for lunch.
Thank you, Jacque, for sending this to me/us!
Stef, from The Cupcake Project has launched a VERY cool new blog where she interviews Food Bloggers. She has done some amazing interviews with some *very* talented and famous people, and today she included me. I am so not worthy, but Stef made me sound like I was. Thank you, Stef! Click on over and leave a comment. Everybody likes comments.