Here's a fancy recipe. It takes a while to prepare, but it is well worth it. It's one of my husband's favorites. My husband and I like to work on this one together. I prefer serving this dish with carrots and mashed potatoes.
- 4-5 slices of bacon
- 1 small onion
- 1 apple peeled, cored and diced (whatever variety you prefer, I like Jonagold and Gala)
- 2 Tbsp olive oil
- 4 large chicken breasts
- 2 (10.75 oz) cans of cream of chicken soup
- 1/4 cup chicken broth
- 2/3 cup grated sharp white cheddar cheese
- salt and pepper (to taste)
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Grate your cheese.
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Peel, core and dice your apple.
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Preheat the oven to 350 degrees.
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Pan cook the bacon and transfer the bacon to paper towels to drain. Leave the grease in the pan.
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Season the chicken breasts well with salt and pepper.
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Cook the chicken in the bacon drippings for a minute or two, or until lightly browned on each side. Transfer to a lightly sprayed large casserole dish.
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Add vegetable oil to the pan and saute the onions for about three minutes.
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Add your apple to the onions and saute over medium heat for three to four minutes.
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Season lightly with salt and pepper. Crumble your bacon and add it to the pan.
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Add the broth and soup, stirring to combine.
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Add the cheese and stir.
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Pour the sauce over the chicken breast and bake for 30 minutes.
Chicken Cordon Bleu