Chicken Cordon Bleu

A dish that will always impress! I have used this recipe from the Lion House cookbook book for many years and love it.

• 4 whole chicken breasts, halves


• 4 thin slices cooked ham


• 4 thin slices Swiss cheese


• Salt Pepper Thyme or rosemary


• 1/4 cup melted butter or margarine


• 1/2 cup cornflake crumbs

Place each chicken breast half between plastic wrap and pound with mallet until about 1/3 inch thick. Lightly season each chicken breast then place a slice of ham and slice of Swiss cheese on top of each chicken breast. Roll like jelly roll style and tuck in ends fastening with toothpicks if necessary. Dip each roll in melted butter, then roll in cornflake crumbs. Place rolls in a baking dish and bake uncovered at 400 degrees for approximately 40 minutes.

Cordon Bleu Sauce

• 1 can (10 1/2 oz) cream of chicken soup


• 1/2 cup sour cream


• Juice of 1 lemon (about 1/3 cup)

Heat ingredients together and serve over chicken and rice.