Cordon Bleu Chicken Rolls




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.

Cordon Bleu Chicken Rolls

Yield: 6 to 8 servings


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
  • 1/4 cup melted butter
  • 1/2 cup cornflakes cereal crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice

Directions:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Comments

Popular posts from this blog

Out of this World Carrot Cake Recipe with Callie's Cream Cheese Icing

Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

Pumpkin Chocolate Chip Cookies