Lion House Chicken Cordon Bleu
8 chicken breast halves
8 thin slices cooked ham (I usually use the lunch meat variety)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crumbs
Place each chicken breast 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 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 a 9X13 pan. Bake, uncovered, in a 400 degree oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.