Chicken Cordon Bleu

Chicken Cordon Bleu

3-4 chicken breast
6-8 slices of thin ham lunch meat
3-4 slices of white cheese (provolone, mozzarella, swiss) I prefer provolone, I hate swiss altogether.
bread crumbs, I use the preseasoned already made store brand crumbs
milk for coating
1 can COC soup

Pound chicken breast flatter, about 1/4-1/2 inch.  Place two slices of ham, and 1 slice of cheese on top of flattened chicken breast.  Roll tightly and dip in milk.  Then roll in bread crumbs.  You may need to use a toothpick to keep rolled up. Place in baking dish. Bake at 350 for 30-45 minutes, until chicken is no longer pink.
While chicken is cooking, heat cream of chicken soup on stovetop, dilute with about 1/4-1/3 cup milk or water. Spoon COC soup mix over chicken just before serving. 

Who was I kidding, when I planned this on Conference Sunday, I DON'T COOK on conference weekend.  We go to dinner, just the girls while the boys are at priesthood meeting, Saturday night.  I always hope we go somewhere with leftovers so there is food for the next day.  I don't really like leftovers but I don't like to cook even more on conference weekends.  This meal got bumped a week, I think I will do this for Family Dinner next sunday.  It's my turn to host.