While growing up my mom would make some dishes just on special occasion. Chicken Cordon Bleu happen to one of those dishes. It was a favorite of mine growing up and I realized I haven’t shared it with you yet. Now this recipe gives the chicken a coating of crushed cornflakes, which I love. It has a whole different texture that bread crumbs. Then you have to top it off with a yummy cream sauce. I love to serve this with a side of rice pilaf.
Chicken Cordon Bleu
- 4 chicken breasts
- 8 thin slices of ham (like shaved ham)
- 4 slice swiss cheese, cut in half
- 1/4 cup melted butter
- 1/2 cup crushed cornflakes
- 1 (10.75 oz) can cream of chicken soup
- 1/2 cup reduced fat sour cream
- 1 tsp. lemon juice
- Place 1 chicken breast between two pieces of plastic wrap or inside a gallon sized freezer bag. Pound chicken until all even in thickness. You want it to be about 1/8 inch thick. Continue this process with each chicken breast.
- Lightly salt and pepper one side of the chicken breasts. Then place 2 slices of the ham on the center of each chicken breast. Then top ham with 2 halves of swiss cheese. Then roll up chicken breasts jelly roll style with ham and chicken on the inside. Tuck in ends and seal well. Secure each chicken roll with bakers twine or toothpicks.
- Dip each chicken roll in butter then roll in cornflake crumbs until coated. Place chicken rolls in a 9 x 13 baking dish.
- Bake uncovered at 400 degrees for 40 minutes until juices run clear and chicken is golden brown.
- When the chicken has cooked for 30 minutes makes the sauce. Place the soup, sour cream, and lemon juice in a sauce pan. Add a little milk to help thin out. Heat over medium heat until heated through. Add more milk if needed to make the sauce the desired thickness.
- Serve chicken rolls topped with sauce.
Recipe adapted from the Lion House Recipes.