Chicken Cordon Bleu Recipe

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Chicken Cordon Bleu

Melissa Anderson


Great holiday chicken recipe and quick too.

pinch tips: How to Quarter a Chicken


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20 Min


7 Hr


Slow Cooker Crock Pot


6 medium
sized, skinless and boneless chicken breasts
1 lb
swiss cheese, cut into slices
1 lb
cooked ham from the deli, sliced thin or lunchmeat
3 Tbsp
1 tsp
6 Tbsp
butter or light butter
1/2 c
dry white wine
chicken bouillon cube
1 Tbsp
1 c
heavy cream
1/2 c
chopped fresh parsley, for garnish

Directions Step-By-Step

If you chicken breast are thick, place them between sheet of wax paper and pound them to about 1/4-inch thickness with a wooden mallet or rolling pin. Lay the breast flat, and place slices of cheese and ham on them, distributing evenly, Fold breasts over and secure ends with toothpicks
In the shallow soup bowl, combine flour and paprika and blend will. Dip chicken pieces in flour/spice mixture to coat on both sides.
Heat butter in large skillet over medium-high heat, and cook the chicken pieces in the butter until browned on both sides, about 3 minutes a side .
Transfer the pieces with a slotted spoon to slow cooker. In the butter and juices in the add wine and bouillon cube and stir until cube in dissolved in the slow cooker.
Cover and cook on Low for 5 to 7 hours on High for 2 to 3 hours. Chicken should be cooked through and tender. Transfer chicken to warm plate and cover with foil while you make the sauce.
Turn the slow cooker on High to heat the juices. In a measuring cup mix the arrowroot and heavy cream until blended. Add a large spoonful of the juice to the cream mixture and stir, then pour the cream mixture into the slow cooker. Stir thoroughly and continue stir while sauce thicken about 5 minutes. Serve the sauce over the chicken.
Can skip the sauce if you don't want have sauce over the chicken.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy