Happy weekend everyone!
Today I have a super delicious recipe for you guys to try
out; Crockpot Chicken Cordon Bleu! I’m sure many of you may have tried one
version or another of this delightful dish. It’s one of my favorites---cheese,
ham, & chicken---yum! Such a great combo of flavors. I decided to put my
own spin on this traditional dish and came up with a recipe I think you might
enjoy. I switched out the swiss for some smoked gouda and added a special sauce
that is unbelieveable delicious (seriously---I had to stop myself from licking
the crockpot). Give it a go and see if your tastebuds are as impressed as mine
were.
crockpot chicken cordon bleu:
Servings:
4 – 5
Source:
Jkrabbits INC Kitchen
Chicken
Ingredients:
4-6 boneless, skinless chicken
breasts
4-6 slices of smoked gouda
4-6 pieces of thinly sliced
honey ham
1/4 to 1/2 cup of all-purpose
flour to dredge the chicken in
garlic salt & pepper to
taste
italian herbs
Sauce
Ingredients:
1 cup milk
1 cup whipping cream
1 cup chicken broth
1 & 1/2 cups of grated colby
cheese
1/2 cup of grated parmesan
cheese
2 tablespoons of butter
2 teaspoons white granulated
sugar
2 large tablespoons of flour
3 tablespoons of dry white
wine
2 tablespoons of minced
onions
1 tablespoon of minced
garlic
1/2 teaspoon of pepper
1 teaspoon of garlic salt
1/2 tablespoon of dried
italian herbs
1/4 cup of sliced button
mushrooms (optional)
How
To:
Step 1: Place chicken
breasts between two sheets of plastic wrap and using a mallet (or whatever your
have around---for me it was a wine bottle...haha), pound each chicken breast to
1/4″ thickness.
Step 2: Season each piece of
chicken with garlic salt, pepper, and italian herbs.
Step 3: Place 1 gouda slice
and 1 ham slice on each breast, then roll up (tucking loose ends in) and use a
toothpick to secure.
Step 4: Dredge each chicken
roll in flour & shake off any excess.
Step 5: In a skillet, add a
few tablespoons of olive oil and turn your heat to med/high. When the oil is
hot, carefully place your chicken rolls in the skillet and brown both sides until
golden brown.
Step 6: Meanwhile, in a
small saucepan over medium heat melt the butter, then add the garlic salt,
pepper, italian herbs, onions, garlic, and sugar.
Step 7: Add the flour and whisk
in quickly until the roux is bubbly and smooth.
Step 8: Add the chicken broth,
cream, milk, & white wine.
Step 9: Continue whisking over
med. heat until it has thickened – about 10 minutes.
Step 10: Turn heat to low and
then add the grated cheeses.
Step 11: Stir well until smooth
and creamy.
Step 12: Add the mushrooms
now and anything else you’d like to include.
Step 13: Place the chicken
rolls into the slow cooker and pour the sauce over top until covered.
Step 14: Cover with lid then
allow to cook on low for 5-6 hours, or high for 3-4 hours. The chicken is done
when it falls apart easily when forked.
Step 15: Remove from
crockpot and place on a nice plate. I put mine over spinach so my guests could
enjoy some greens with their meal.
I was surprised at how
tender the chicken was after cooking. And the flavors were beyond amazing! This
definitely makes my list of favorite recipes. Hopefully it will make yours too J
Good day friends!
Mrs. E
No comments:
Post a Comment
Leave us some love...