CORDON BLEU CHICKEN ROLLS
8 Skinless, boneless chicken breasts
8 Slices cooked ham
4 Slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 Tssp. dried thyme
1/4 C. melted butter
1/2 C. cornflakes cereal crumbs
1 (10.75 Oz.) can condensed cream of chicken soup
1/2 C. sour cream
1 Tsp. lemon juice
HOW TO MAKE:
1-Preheat oven to 400 degrees F (200 degrees C).
2-Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
3-Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.
4-Roll up seasoned ham and cheese ‘jellyroll-style’, then roll each chicken breast with ham and cheese inside.
5-Tuck in ends and fasten with toothpicks.
6-Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.
7-Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly.
8-Place coated rolls in a lightly greased 9×13 inch baking dish.
9-Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear.
10-Serve with cordon bleu sauce, if desired.
11-To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice.
12-Heat over low heat, stirring occasionally, and serve hot over chicken rolls.
Makes about 2 cups; 8 servings of 1/4 cup each.
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