Chicken Cordon Bleu

Chicken Cordon Bleu
Yield: 6-8 servings

4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 in. long and 1/2 in. thick
salt
pepper
thyme or rosemary
1/4 c. melted butter or margarine
1/2 c. cornflake crumbs

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8 in. thickness. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll in melted butter, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls 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 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 min. or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.

Cordon Bleu Sauce:
1 can (10 1/2 oz.) cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 c.)

Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 c. each.