Chicken Cordon Blue
Time on High: 2 to 3 Hours Time on Low: 4 to 5 Hours Super moist chicken on a fluffy bed of rice top with a hint of Dijon mustard with the perfect amount of ham and to top it all melted Swiss cheese for the perfect bite. Bon Appetit!
4 Chicken cutlets
1/2 Teaspoon Salt
1/2 Teaspoon pepper
1 Tablespoon extra virgin olive oil
1 Cup rice parboil or converted
1 1/2 Cup water
1/2 Cup dry white wine
1 Can golden mushroom soup (10 ¾ Ounces)
4 Tablespoon Dijon mustard
4 Slices boiled ham
1 Cup shredded Swiss cheese
1 Green onion chopped
1. In a frying pan on medium high heat add 1 Tablespoon olive oil. Season cutlets on both sides with salt and pepper. Brown cutlets 3 minutes on each sides, Cutlets will not be cooked through remove from heat and set aside.
2. In large mixing bowl mix rice, water, white wine, and mushroom soup. Pour rice mixture in Crock-Pot® slow cooker place cutlets on top of rice mixture cover and cook on low 4 hours.
3. Remove lid and brush each cutlet with Dijon mustard arrange ham on top of mustard and top the ham with cheese. Cover and cook an additional 30 minutes. Sprinkle with chopped green onions.