4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crums
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8-inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside.
Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in a 9x13-inch baking dish. Bake, uncovered, at 400F for 40 minutes, or until chicken is goolden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.
Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 cup each.
WOW!!!!! This was SO good!! It was totally worth the work, which, by the way, wasn't that difficult. Just time consuming. Don't be afraid to try this one!!
2 comments:
Sean is the luckiest man on earth. I hope Justin never reads this blog! You are too goooooood!
Haha! Ditto what Alecia said. This looks so good! I love chicken cordon bleu.
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