Monday, November 15, 2010

Chicken Cordon Bleu

From: Lion House Cookbook
4 whole chicken breasts
8 thin slices cooked ham
4 slices swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 thick
thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of parchment, skinned side down, and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. Fasten ends with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9x13 baking dish. Bake, uncovered, in 400 oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 c. sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.

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