Slow Cooker Chicken Cordon Blue

I'll admit, I was sceptical when I saw the recipe in my new cookbook, Put a Lid On It . Not only was I sceptical, I was also a little confused as there were no pictures, diagrams or illustrations to guide me. And how could one tablespoon of liquid ever be enough to cook all that meat in?

Nevertheless, I gave it a try, and all of us were happy with the results. I think it is at its best right at four hours, but we had to keep it on the warm setting for a few hours before everyone had a chance to eat, so it was a little on the dry side. There was lots of tasty "sauce" to ladle over the chicken to reinject some moisture.

3 boneless chicken breasts
9 slices of ham (preferable about 10x20 cm)
9 slices swiss cheese
1 Tbsp white wine
cooking spray

Coat the inside of the slow cooker with cooking spray. Pour white wine into the bottom of cooker.

Trim the excess fat off the chicken breasts. Lay eat piece between two pieces of parchment paper and gently pound with a meat mallet until about 1/4 inch thick. Lightly sprinkle each piece with salt and pepper. Cut each breast into three strips.

Take a slice of ham and lay it down on your work surface so that the short edge of the rectangle is at the "bottom" Place a slice of cheese on top of the ham, and a piece of chicken on top of the cheese. Roll up tightly and fasten with a toothpick. Place in the cooker. Continue until you have nine rolls. Rolls may be place on top of each other if you run out of space.

Cook on low for 3-4 hours, until chicken is cooked through. Leave lid on to preserve moisture.

These are "inside out" but I think the ham on the outside keeps the chicken from becoming too dry (at least that's my guess). We had it with rice, green beans and salad.