Chicken Cordon Bleu
This is one of my son, Anthony’s favorite food. He used to ask me to make it for him all the time. I got this out of the Lion House Recipes, cookbook. I have made this for Relief society dinners, birthday dinners and Sunday dinners. It takes a little bit of time, but is delicious.
- 4 whole boneless skinless chicken breasts halved
- 8 thin slices cooked ham baked or boiled ham slices may be used
- 4 slices of Swiss cheese cut into fingers, about 1 1/2 inches long and 1/2 inch thick
- salt and pepper to taste
- 1/4 cup butter melted
- 1 cup Cornflake crumbs
Cordon Bleu Sauce
- 1 can cream of chicken soup
- 1/2 cup sour cream
- juice of 1 lemon
- Preheat oven to 375 degrees fahrenheit.
- Place each chicken half between sheets of plastic wrap, and pound with meat mallet to about 1/8 inch thickness.
- On each ham slice place a finger of cheese. Roll ham and cheese jelly roll style. Season each chicken breast with salt and pepper then roll each chicken breast with ham and cheese inside.
- Tuck in ends and seal well. Fasten edges with toothpicks if necessary.
- Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
- Place rolls in a 9×13 baking dish. Bake uncovered in the oven for about 40 minutes, or until chicken is golden brown.
- Serve with Cordon bleu sauce, if desired.
Cordon Bleu sauce
- Blend ingredients in small saucepan and heat. Serve over chicken rolls. Makes about 2 cups.