Chicken Cordon Bleu


Lion House CCB


When you dance, your purpose is not to get to a certain place on the floor. It’s to enjoy each step along the way. –Wayne Dyer


This recipe is from Lion House Classics.  

  • 4 whole chicken breasts, halved
  • 8 thin slices cooked ham
  • 4 slices Swiss cheese, cut into strips
  • about 1 1/2 inches long and 1/2-inch thick
  • Salt
  • Pepper
  • Thyme or rosemary
  • 1/4 cup melted butter or margarine
  • 1/2 cup cornflake crumbs
  • Cordon Bleu sauce (below)

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip 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 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.

Cordon Bleu Sauce

  • 1 (10 1/2-ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • Juice of 1 lemon (about cup)

Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.

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