"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Chicken Cordon Layne Recipe

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This recipe for Chicken Cordon Layne, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Layne McClure
Added: Sunday, May 25, 2008


8 chicken breasts
8 slices cooked ham
8 slices Swiss Cheese cut in half
salt & pepper to taste
1/4 c melted butter
1/2 c cornflake crumbs/bread crumbs
Thyme or rosemary

1 can cream of chicken soup
1/2 c sour cream
2 tsp lemon juice

Place chicken between plastic wrap and pound with meat mallet to about 1/4 inch thick. Place slice of ham & cheese in center of meat. Add pinch of Thyme/Rosemary, salt & pepper. Roll up and tuck in ends. Use a toothpick to hold roll together. Repeat each piece. Dip each roll into the melted butter then dredge in crumbs. Coat thoroughly. Place rolls in a
9 x 13 baking dish. Bake uncovered at 400 for 40 minutes or until chicken is golden brown.

Sauce: Blend soup, sour cream & lemon juice. Heat on stove top to blend. Spoon over meat as served.




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