Cajun Chicken Cordon Bleu 6 whole boneless, skinless chicken breasts 3 tablespoons butter 1/2 cup seasoned bread crumbs 6 slices thinly sliced deli ham 1 teaspoon Creole seasoning (optional) 6 slices pepper jack cheese 1 (10 1/2 ounce) can cream of chicken Dijon soup
Open chicken breasts up to lay flat and flatten as much as possible with a mallet.
Brown chicken breasts in butter over medium-high heat and dredge each whole chicken breast in seasoned bread crumbs. Place browned and breaded chicken on baking sheet in one layer.
Cut the chicken breast halves apart. Lay deli ham on one half of each chicken breast and place the other half on top. Layer chicken breast packages in crockpot.
Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the last hour of cooking, use a fork to spread out chicken pieces and lay a slice of pepper jack cheese over the top of each chicken package. Spoon soup over all.
Dish is ready to serve when the soup has thoroughly heated and the chicken packages are glazed.
