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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 ¼ cup melted butter ½ cup cornflakes cereal crumbs 1 (10.75 ounce) can condensed cream of chicken soup ½ cup sour cream 1 teaspoon lemon juice

Nutrition Info

489.5 calories carbohydrate: 14 g cholesterol: 162.8 mg fat: 25.1 g fiber: 0.6 g protein: 50 g saturatedFat: 13.2 g servingSize: - sodium: 1079.8 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.

6 to 8 servings

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.