Sauteed Chicken Cordon Bleu

1. 1

   Pound breasts to uniform thickness.

2. 2

   Place one slice each of the ham and cheese on top of each breast.

3. 3

   Starting from the narrow end, roll breasts, securing with two toothpicks each.

4. 4

   Melt butter in skillet and brown rolled breasts on all sides.

5. 5

   Blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth.

6. 6

   Pour soup over chicken and simmer until chicken is cooked through, about 35 minutes.

7. 7

   Taking the top on or off the pan will help get your sauce to the desired consistence.

8. 8

   Serve hot, over white rice, with peas and onions.

9. 9

   Don't forget to take out the toothpicks!

* Per serving · 4 servings · Values may vary.

No additional tips available.