Chicken Cordon Bleu is one of my favorite fancy foods, but I am not overly fond of handling raw meat more than I absolutely have to, so pounding out the chicken is a slight deterrent for me. This recipe is way easy and still tastes as good!
3 chicken breasts
1 bouillon cube
2 tsp salt
1 tsp garlic powder
1 cup milk
1 cup chicken broth
1/2 cup butter
1/2 cup flour
1 cup Swiss cheese
1/2 tsp black pepper
1 8 oz. package Morrell diced ham
1 bag/pack hard rolls or croissants
Put the chicken breasts in a pot and cover with water. Add bouillon cube, salt and garlic. Boil until chicken is no longer pink. Remove and dice. You can save the chicken broth for the sauce if you want.
In a sauce pan combine milk, chicken broth butter and flour. Stirring constantly, bring to a boil over medium heat. Once bubbly and thick add pepper and cheese. Allow cheese to melt and then add the chicken and the ham. Allow the ham to warm through.
Serve on open-faced hard rolls or croissants.