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Lion House Chicken Cordon Bleu Recipe

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

Nicole Bender
Added: Tuesday, May 27, 2008


4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss cheese, cut into fingers about 1 1/2" long and 1 1/2" think
Thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs

1 10 1/2 oz. can cream of chicken soup
1/2 c. sour cream
1 T. lemon juice

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-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 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 baking dish. Bake, uncovered, in a 400-degree oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce if desired.

Sauce directions: Blend ingredients and heat. Serve over chicken rolls.




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