January 25, 2011

Ham-Stuffed Chicken Breast

This is a yummy (and simple) take on Chicken Cordon Bleu. Not difficult at all!

6 boneless, skinless chicken breasts
6 cubes cooked ham, or 6 thin strips of cooked ham (I used slices of deli meat)
6 cubes sharp Cheddar cheese
1 10-ounce can cream of celery soup
1 5-ounce can of evaporated milk

Pound the chicken between layers of wax paper with a rolling pin until thin. Top each piece of chicken with some ham and cheese. Roll up, making sure the cheese is completely covered by the chicken. Secure with wooden toothpicks. Place in baking dish. Mix the undiluted soup and evaporated milk in a bowl. Spoon over the chicken. Bake, covered, at 375 degrees for 1 hour, then bake uncovered for another 15 minutes. Remove the wooden picks before serving.

Served with: White rice and asparagus

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