Monday, January 26, 2009

Chicken Cordon Bleu

I found this recipe in a Lion House cookbook. We all love it! This is one dinner that we don't have to encourage our kids to finish, in fact they usually ask for seconds. The Lion house recipe sauce has a strong lemon taste to it. I like to use my aunt Sue's sauce but I will post both sauce recipes.

4 whole chicken breasts, halved
8 thin slices cooked ham (I like to use brown sugar ham)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long & 1/2 inch thick.
Thyme or Rosemary
1/4 cup melted butter
1/2 cup cornflake crumbs

Place each chicken half between sheets of plastic wrap and pound with meat mallet to about 1/8-inch thickness.
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 rolls or fasten edges with toothpicks) Dip each roll in melted butter, then roll in cornflake crumbs.
Place rolls in 9X13 pan. Bake uncovered in 400 degree oven for about 40 minutes or until chicken is golden brown. Top with sauce.

Lion House Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice

Blend ingredients and heat.

Aunt Sue's sauce:
1 can cream of chicken soup
1 cup grated cheddar cheese
1/2 cup butter
3/4 cup to 1 cup sour cream
1/2 small onion, finely chopped

Heat until cheese melts and serve
over top of chicken.


Anonymous said...

This looks so yummy, I love the idea of using corn flakes. And you know if it's from the Lion House its gotta be good!