Shelly's Recipe

CORDON BLEU CHICKEN ROLLS

Category: Chicken

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 tsp dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 can condensed cream of chicken soup
1/2 cup sour cream
1 tsp lemon juice

Preheat oven to 400.

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 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.