Cordon Bleu Chicken Rolls Recipe
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Cordon Bleu Chicken Rolls

Prep: 30 minutes COOK: 40 minutes

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

Preheat oven to 400 degrees F. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a slice of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.

Yield: makes 6-8 servings

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls.

Makes about 2 cups; 8 servings of 1/4 cup each.

Per Serving: 478 Calories; 26g Fat; 51g Protein; 8g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol; 1157mg Sodium.

 AUTHOR: Lori A



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