Cordon Bleu recipe,something you might like to cook this weekend
March 16, 2007 3:09am CST
INGREDIENTS 8 skinless, boneless chicken breasts 8 slices cooked ham 4 slices Swiss cheese, cut into 1 inch pieces salt and pepper to taste 1 teaspoon dried thyme 1/4 cup melted butter 1/2 cup cornflakes cereal crumbs 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). 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. 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. 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. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.