Cordon Bleu Chicken Rolls |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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To go along with HSM theme nights Breaded chicken stuffed with ham and cheese sounds pretty pedestrian, but it tastes extraordinary. This recipe includes an easy cream sauce to boot. Ingredients:
8 boneless skinless chicken breasts |
8 slices cooked ham |
4 slices swiss cheese, cut into 1 inch pieces |
salt and pepper |
1 teaspoon dried thyme |
1/4 cup melted butter |
1/2 cup corn flakes cereal, crumbs |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
1 teaspoon lemon juice |
Directions:
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. 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.
3. 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.
4. 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.
5. 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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