Ingredient
8 boneless, skinless chicken breasts
8 slices of cooked ham
4 slices of 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 crumbs
1 (10.75 oz) condensed chicken cream soup
1/2 cup sour cream
1 teaspoon lemon juice
Preparation!
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place each chicken breast half between sheets of plastic wrap and beat with a meat mallet about 1/8 inch thick.
Place a finger of cheese on each slice of ham and sprinkle lightly with thyme and salt and pepper to taste.
Roll the ends of the seasoned ham and cheese and secure them with toothpicks.
Place the melted butter in a small bowl and place the cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat. Place the coated rollers in a lightly greased new thirteen-inch multiple baking dish.
for about 40 minutes or until the chicken is golden and the juice is clear. Serve with the cordon bleu sauce, if making Cordon Bleu Sauce In a small saucepan, mix the soup, sour cream and lemon juice. heat, stirring and serve hot on the chicken rolls. Makes about 2 cups 8 servings of 1/4 cup each.