[carlo3b]

LowCarb Crockpot Chicken Cordon Bleu, with Cauliflower

• 4-6 boneless, skinless, chicken breasts (pounded out thin)
• 4-6 pieces of prosciutto ham, (baked or boiled will suffice)
• 4-6 slices of regular Swiss cheese, (baby Swiss, can be used)
• 1 can cream of mushroom , or any creamed soup (there are some carbs in most brands )*
• 1/4 c. milk


1) Put ham and cheese on chicken.
2) Roll up and secure with a toothpick.
3) Place chicken in crockpot. so it resembles a triangle /_\.  Layer the rest on top.
4) Mix soup and milk. Pour over top of chicken.
5) Cover and cook on low for 4 + hours or until chicken is no longer pink.
Serve over steamed cauliflower florets, (or noodles) with the sauce it makes.

* The alternative to cream soup is whole cream and sliced button mushrooms, and a teaspoon of tapioca starch or arrowroot as a thickener. Using either of the thickeners are best for freezing foods with gravy or creamed soups, as they will not separate as will flour when thawing.

[mylife]

Thanks for the recipe Carlo.

Im making Shrimp Scampi, but just before it is done add the white wine and deglaze, then add diced tomato and basil and a little red pepper flakes ,emusify with butter as needed, remove from heat as soon as it is warmed thru serve over linguine with a loaf of french bread.

a fresh cheese spread of neufchatel artichoke, shallot, tomato and a lil jalepeno on garlic croutons, or the bread.

And Vino, lots of Vino.

Now what about desert?

[Gabz]

Oh I missed this recipe!

* The alternative to cream soup is whole cream and sliced button mushrooms, and a teaspoon of tapioca starch or arrowroot as a thickener. Using either of the thickeners are best for freezing foods with gravy or creamed soups, as they will not separate as will flour when thawing.

How about cornstarch? I don't think I've every frozen anything in a gravy or cream soup and I tend to use flour roux to thicken most things.