Sunday, July 11, 2010

Crockpot Chicken Cordon Bleu

5chicken breast halves, pounded thin

5 slices prosciutto
5 slices of Dubliner swiss cheese

1 T butter

3 T flour
1/2 cup low-fat milk
1 1/2 cup chicken broth
salt and pepper to taste

The Directions.

First make the white sauce. In a pan melt the butter, add the flour and stir to coat in butter. Add milk and broth. Whisk until thickened. Turn off the heat and set aside.

Pound chicken breasts flat
 and layer with a piece of folded prosciutto and 1 piece of folded swiss cheese. Roll and secure with 2 toothpicks. 
In the bottom of the crockpot place 2 T butter, turn to high and allow to melt. Place the chicken rolls on the bottom and top with the white sauce.

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.

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