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.

Ingredients

• 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
• 1/4 cup melted butter
• 1 cup cornflake crumbs
• Cordon Bleu Sauce:
• 1 can cream of chicken soup
• 1/2 cup sour cream
• juice of 1 lemon

Instructions

1. Place each half between sheets of plastic wrap, and pound with meat mallet to about 1/8 inch thickness.
2. 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.
3. Tuck in ends and seal well. Fasten edges with toothpicks if necessary.
4. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
5. Place rolls in a 9×13 baking dish.
6. Bake uncovered, in a 375 oven for about 40 minutes or until chicken is golden brown,
7. Serve with Cordon Bleu Sauce, if desired
8. Cordon Blue Sauce:
9. Blend ingredients in small saucepan and heat, serve over chicken rolls.
10. makes 2 cups