Ingredients:
8 boneless chicken breasts
8 slices cooked ham
4 slices swiss cheese cut into 1 inch chunks
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes crushed
1 (10.75oz) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese "jellyroll-style", then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To make Cordon Bleu sauce: in a small saucepan, mix together the soup, sour cream, and lemon juice. Heat over low heat, stirring occasionally. Serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
I served with:
Garlic mashed Baby Red Potatoes
Jess' Grade: B+
This was pretty good, I especially enjoyed the sauce. The ham and the chicken make a wonderful combination! Great to have on a cold night in; it warms you up inside!
