Cordon Bleu Chicken Rolls recipe

6 servings

8 skinless, boneless chicken breasts

8 slices cooked ham

4 slices 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 cereal crumbs

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup sour cream

1 teaspoon lemon juice

Preheat oven to 400 degrees F (200 degrees C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.

Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.

Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside.

Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.

Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly.

Place coated rolls in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear.

Serve with cordon bleu sauce, if desired.

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.

Makes about 2 cups; 8 servings of 1/4 cup each.