CORDON BLU THE EASY WAY
I don't know about you, but with all the ways to fix chicken, I am still always looking to fix something good, but not a big hassle to fix. This can be made up in nothing flat and cooked for an hour in the oven.
I hope you will try it and enjoy it.
- 2 large
- chicken breasts (boneless)
- 1/2 can(s)
- cream of mushroom soup
- 1/2 c
- sour cream
- 2-4 slice
- uncooked bacon
- 1/2 lb
- cooked ham (i used left over)
- 2 Tbsp
- panko bread crumbs
- 2 Tbsp
- cheddar cheese
- 1 tsp
- mc cormicks garlic and herb seasoning
How to Make CORDON BLU THE EASY WAY
- 1Grease small casserole dish large enough for the two large chicken breaasts.
Cut cooked ham into thin slices and line bottom of pan with the slices overlapping them sightly.
Wrap each chicken breast in one or two pieces of bacon and secure with toothpicks. Place on ham slices
- 2In a small bowl, mix the soup and sour cream unitl blended and pour evently over the chicken breasts, covering like it was frosting. If you have some left over, spread over the ham slices that are still exposed. Will keep them moist during cooking.
- 3Top with sprinkling of shredded Cheddar Cheese, Then sprinkle a litte Panko on top to give it that crispy crunch and sprinkle the garlic and herb seasining over the top. (A little goes a long way in flavoring this)
Hint: Instead of Panko, you can use slivered almonds.
- 4Cover with foil or casserole cover if you have one. Put into oven on 350 for about an hour. Check after 50 minutes. Remove cover. Continue cooking another ten minutes until lightly browned on top. DO NOT OVERCOOK.
Take out and let sit for a few minutes to settle juices in meat.
NOTE: No Salt is needed due to using ham and bacon.
Remove tooth picks. Serve according to how large or small you would like it. It may be cut in slices, left whole, or cut in half. Your choice.
- 5I served this with Parsley potatoes and green beans. Good with Rice too.
Hint: This could also be served with Chipped Beef instead of Ham and used the same way if preferred.