Cordon Bleu Chicken Rolls
Ingredients
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
Directions
- 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.
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