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.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Chicken
- 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 9x13 baking dish. Bake uncovered in the oven for about 40 minutes, or until chicken is golden brown.
Serve with Cordon bleu sauce, if desired.