CAJUN CHICKEN CORDON BLEU

6 whole boneless, skinless chicken breasts
3 T. butter
1/2 C. seasoned bread crumbs
6 slices thinly sliced deli ham
1 tsp. Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 oz.) 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 crock pot.

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