Thursday, September 18, 2008

Chicken Cordon Bleu from Lion House Recipes

8 chicken breast halves
8 thin slices cooked ham (I usually use the lunch meat variety)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crumbs

Place each chicken breast 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. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in a 9X13 pan. Bake, uncovered, in a 400 degree oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.

Cordon Bleu Sauce
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.

Melba's note: Sammie took leftovers of this to work/school today and some of the women in his office requested the recipe. So... this one is for them! (Thanks for taking care of Sammie at work. :) )
This recipe seems intimidating, but is actually pretty easy. The part I hate the most is pounding the chicken, but Sammie loves to do that, so I don't have to. Very delicious and very impressive!
Oh... and I rarely serve it with the sauce. Also, Sammie doesn't like herbs in the middle, so he requests his plain.

1 comment:

The Nemesing One said...

I've been making this recipe since I was 14 (and I'm a guy), so ya, literally anyone can make it. I have found putting the chicken into a Great Value gallon-sized zip lock bag (don't seal) before pounding flat is cleaner and easier.