Cordon Bleu Chicken Rolls

Enjoy your dinner with these slow cooked cordon bleu chicken and ham rolls that are served on a creamy sauce! MORE+ LESS-

By Pillsbury Kitchens

October 28, 2010

boneless skinless chicken breasts (about 5 oz each)

thin slices (3/4 oz each) deli ham, cut in half

slices (1 oz each) Swiss cheese, cut in half

can (10 3/4 oz) condensed cream of celery soup

cup sour cream

teaspoon parsley flakes

teaspoon marinade for chicken (white Worcestershire sauce) or regular Worcestershire sauce

1/2

teaspoon onion powder

1/4

teaspoon pepper

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1

Spray 3- to 4-quart slow cooker with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; beginning in center of breast, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2

Place 1/2 ham slice and 1/2 cheese slice on each breast. Roll up, folding in sides. Place rolls, seam sides down, in single layer in slow cooker. In medium bowl, mix remaining ingredients; spoon over chicken.
3

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours 30 minutes.
4

Remove rolls from cooker to cutting board. Beat sauce in cooker with wire whisk until smooth. Spoon about 1/3 cup sauce onto each of 6 plates. Cut each roll crosswise into thin slices; arrange on sauce.

The creamy sauce is delicious spooned over hot cooked rice or noodles served along with the chicken.
The marinade for chicken, also known as white Worcestershire sauce, is lighter in color than regular Worcestershire sauce. However, there isn’t a large amount of the sauce in this recipe, so the color won’t matter very much if you use the regular brown-colored sauce.