Chicken Cordon Bleu
- 1/4 lb. Monterrey Jack cheese
- 3 whole chicken breasts or 6 halves
- 6 slices ham
- 3 pieces bacon, cut in half
- 1 can cream of mushroom soup
- 3/4 cup sour cream
- 1/2 cup tomato paste
Grate 1/2 the cheese. Cut the remainder into 6 sticks. Place chicken breasts on counter, skin side down. Top each with slice of ham and stick of cheese. Roll chicken around both, placing seam side down in baking dish that has been sprayed with non-stick cooking spray. Top each piece with bacon. Mix remaining ingredients and spread evenly over chicken. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 1 1/4 hours.
By Robin from Washington, IA
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