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Chicken Cordon Bleu

Serves: 6

   4 whole chicken breasts, boneless, skinless, halved
   8 thin slices cooked ham
   4 slices swiss cheese, cut into strips about 1-1/2" long and 1/2" thick
   Salt
   Pepper
   Thyme
   Rosemary
   1/4 cup melted butter or margarine
   1/2 cup corn flakes, crumbs or bread crumbs

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Place each chicken breast half between 2 sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8-inch thickness.

On each ham slice, place a cheese stick. Sprinkle lightly with salt, pepper, rosemary, and thyme. Roll ham and cheese together, and place on flattened chicken breasts. Roll the breasts around the ham/cheese roll and tuck in ends. Seal well, tying if necessary or fastening with toothpicks. Dip each roll in melted butter, then roll in the cornflake crumbs, turning to thoroughly coat each roll.

Place rolls in a greased 9 x 13 x 2-inch baking dish. Bake, uncovered, at 400° F for about 40 minutes or until chicken is golden brown. Cool and freeze bundles in a labeled freezer bag.

When ready to serve, thaw chicken bundles and bake at 400° F for 15-20 minutes or until internal temperature reaches 160° F. Serve with Cordon Bleu Sauce as desired.

If desired, you can freeze the bundles prior to cooking. Wrap and freeze uncooked bundles for up to 2 months. When ready to serve, thaw completely in refrigerator. Place on a greased baking sheet, spritz with non-stick cooking spray, and bake for 40-45 minutes at 400° F or until juices run clear.


Cordon Bleu Sauce:
1 (10 1/2 oz) can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients together in a saucepan. Heat. Serve over chicken rolls. Makes about 2 cups.



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