Chicken Cordon Bleu

            Chicken Cordon Bleu

4 whole chicken breasts, halved
4 slices Swiss cheese
8 thin slices cooked ham
salt and pepper
thyme or rosemary
¼ cup melted butter
½ cup corn flake crumbs

Cordon Bleu Sauce
1 10 ½ oz can cream of chicken soup
½ cup sour cream
juice of 1 lemon

Skin and bone chicken breast halves.  Place each half between sheets of plastic wrap and pound with meat mallet to about 1/8 inch thick.
Cut Swiss cheese into fingers about 1 ½ inches long and ½ inch thick.  On each ham slice place a finger 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 roll if necessary, or fasten edges with toothpicks.)  Dip each roll in melted butter, then roll in corn flake crumbs, turning to thoroughly coat each roll.

Place rolls in a 13x9 baking dish.  Bake, uncovered, at 400  for about 40 minutes, or until chicken is golden brown.  Serve with Cordon Bleu sauce, if desired.  Makes 6-8 servings.

To make sauce, blend together soup, sour cream, and lemon; heat. Serve over chicken.  Makes about 2 cups.