Sunday, May 20, 2012

Cordon Bleu Chicken Rolls

Hello once again!  I have been making old favorites lately and haven't had the chance to cook something new.  But I knew I had to make an entry so I finally got to it!  I loved the sauce on this, and who doesn't like Chicken Cordon Bleu?

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

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!

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