I am feeling almost totally back to normal today. Most of the dizziness is even gone. Hooray!!!
This is another recipe from a few weeks ago. It is similar to chicken cordon bleu, but it is made in the crock pot. I’d never tried it before, but it looked promising, so I gave it a go. It was so yummy! It is a little tricky browning the chicken with the toothpick sticking out, so don’t worry if they aren’t perfect. They will still taste fantastic! I served them with noodles and we loved it. Leftovers were awesome the next day. A new family favorite for sure!
Crock Pot Chicken Roll -Ups
6 boneless, skinless chicken breasts
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
2 Tbsp oil
1 can cream of chicken soup
1/2 cup chicken broth
Hot cooked pasta, rice, or potatoes
Flatten chicken to 1/4″ thickness. (I place mine in a ziplock before I pound them so it contains the mess.) Top each piece with a slice of ham and cheese. Roll up and secure with a toothpick. Combine flour, cheese, salt, and pepper in a shallow bowl. Carefully roll chicken in the mixture. Lightly brown all sides of the chicken in the oil and place in a 3qt crock pot. Mix the soup and broth and pour over the top. Cook on LOW for 4-5 hours. Discard toothpicks. Serve over pasta, rice, or mashed potatoes.