I’ve made Chicken Cordon Bleu before, and it’s especially fun if you cook with a friend, but this week I made it with a little twist, and I liked it even better than last time! We like our CCB with a lot of sauce.  I”m going to call it Chicken Cordon Bleu 2. The fam LOVED it!

Chicken Cordon Bleu 2

I started with about 5 1/2 pounds of boneless skinless chicken breasts from Sam’s Club, so several were HUGE. Who does Sam think I’m feeding!?!? In the case of ostrich-sized breasts, I would just cut them in half through the thickness next time, but I went with the pounding approach this week. It’s perfect for working out some frustration!

• Lay out slices of ham, slices of cheese, and toothpicks before you start and have chicken on your fingers. You should also spray 2- 8 inch square pans OR one large 13×9 ish pan.
• To pound out the chicken breasts, first trim away any “yuck” parts. Work on a cutting board … or you’ll be replacing your counter top. Cover the chicken with Plastic wrap. Using a kitchen mallet (or get creative if you don’t have one), pound those breasts til you feel like you have no problems … or until they’re about the thickness of the bottom of a hamburger bun. The more rectangular you make the breast, the better.
• The rolls:  On each breast lay 1 or 2 slices of ham (I used Black Forest) and a slice of cheese (I used Provolone) on the widest end. Start on the wide end and roll it up tightly, securing with toothpicks. Lay each one seam side down in your sprayed pans.
• Mix for the sauce: 2 cans of cream of chicken soup with 1 cup of plain Greek yogurt and 1 cup of sour cream. Spread that all over/around the chicken rolls.

• Crumble topping:  1 sleeve of Ritz-type crackers and melt 1 stick of butter on top; combine them thoroughly and crumble the mixture all over the top of the chicken rolls.
• Bake for 75 minutes at 350 degrees. Let is sit on the stovetop for about 10 minutes before you serve. You can serve them whole, or you can slice and serve.

I served mashed potatoes, broccoli, and yeast rolls with this to make a really comforting meal that says “I spent some extra time, got our my troubles, and LOVE YOU!”

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What are you making this weekend? Maybe you should try Chicken Cordon Bleu 2!