Chicken Cordon Bleu – Lilly

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 8 1-inch strips
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter

Preheat oven to 400 degrees F. Flatten each chicken breast with a meat mallet between sheets of plastic wrap to about 1/8 inch thickness. Roll up each piece of cheese and wrap in one ham slice so cheese is contained within ham slice. Sprinkle ham/cheese packets lightly with thyme, salt and pepper to taste. Roll up each chicken breast around a seasoned ham/cheese packet, tucking in ends and fastening with toothpicks. At this point, you can store in refrigerator for later if desired.

Place melted butter in a small bowl and place cereal crumbs in a separate shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9×13 inch baking dish. Bake at 400 degrees F for about 40 minutes or until chicken is golden brown and juices run clear. Serve with Cordon Bleu Sauce.

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 (1/4 cup each).

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