Friday, May 16, 2008

Chicken Cordon Bleu

From the Lion House Recipe book
4 whole chicken breasts - halved
8 thin slices cooked ham
4 slices Swiss cheese cut into fingers 3 1/2 inches long and 1/2 inch thick
Thyme or rosemary
1/4 cup butter (margarine)
1/2 cup cornflake crumbs

1 can cream of chicken soup
1/2 cup sour cream
1 teas. lemon juice

If necessary skin and bone chicken breast halves. Place each half between sheets of plastic wrap skinned side down and pound with meat mallet til 1/8 inch thick.

On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese up inside chicken. Dip in melted btuter and roll in cornflake crumbs. Coat throughly.

Place chicken rolls in a 9x13 pan. Bake @ 400 for 40 minutes. Serve with Sauce.

Blend ingredients together and heat. Serve over chicken.

1 comment:

Andrew and Kim Hansen said...

I made this on Sunday and it was DELICIOUS!!!!!! Thank you SOOOO much!