Wednesday, December 26, 2007

Chicken Cordon Bleu

4 Whole, boneless, skinless chicken breast (halved)
8 Slices cooked ham, thinly sliced
8 Slices Swiss cheese
Garlic salt
1/2 cup Butter, melted
1 cup Cornflake crumbs

Pound out each chicken breast in a plastic bag (until about 1/8-inches thick). Sprinkly chicken with seasonings. Place a slice of ham and cheese on each piece of chicken. Roll each piece jelly roll style and secure with a toothpick. Dip each roll in melted butter then thoroughly coat in cornflake crumbs. Place rolls in a 9x13 pan. Bake, uncovered, in a 400-degree oven for approximately 40 minutes or until golden brown. Serve with Cordon Bleu sauce.

Cordon Bleu sauce
1 can Cream of chicken soup
1/2 cup Sour cream
1 teaspoon Lemon juice

In a small saucepan, mix the soup, sour cream and lemon juice. Heat on low, stirring occasionally, until hot. Server over Chicken Cordon Bleu.

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