Chicken Cordon Bleu
8 boneless, skinless chicken breast
8 slices of deli ham, cut thinly
8 slices thinly sliced swiss cheese
2 cubes butter
4-6 c. crushed cornflakes
Prepare chicken by flattening it to 1/2" thick. (I do this by putting the chicken in a ziplock bag and then zipping it shut. Then I beat it with a rolling pin...it works like a charm) Place one slice of ham and one slice of cheese onto flattened chicken breast, then roll into a tight tube. Anchor each tube with a toothpick through the middle. (it could possibly take more than 1 toothpick if your tube is bigger) Melt butter. Dip rolled chicken into butter mixture and then roll in the crushed cornflakes. Place a small amount of melted butter in the bottom of a l9x13-inch pan then place dipped chicken rolls into pan. Cover pan with foil and cook at 375 degrees for 45 minutes. Remove foil and cook for an additional 15 minutes. Serve with White Sauce if desired.
2 cans cream chicken soup
1/2 c. lemon juice
1 c. sour cream
Mix in a saucepan over medium heat until blended and hot. Add milk if you want your sauce a little thinner. Serve over Chicken Cordon Bleu.