Chicken Cordon Bleau

By gnoll

Served at North Olmsted Ward Relief Society Christmas dinner in 2010 & 2011. Was very good.

Ingredients

• Sauce:
• 6 - 6 oz boneless, skinless chicken breasts
• 6 thin slices ham
• 6 thin slices Swiss cheese
• Seasoned bread crumbs
• 1 egg, beaten
• Melted butter
• 1 or 2 cans cream of chicken soup
• 1 C. sour cream
• 1-2 t. lemon juice
• s/p to taste

Preparation

Step 1

Pound the chicken breasts until 1/4" thick. (Kathy uses a rolling pin). Put the chicken in a bag first or between waxed paper.
Dip the breasts in the beaten egg, then into the bread crumbs. 9Both sides.)
Top the breast with a slice of ham & then the slice of cheese.
Roll up. If needed, secure with a toothpick. (I made these ahead of time & rolled each one in Saran Wrap to hold them together and keep them moist.)
Drizzle with melted butter. Bake @ 350 for approx. 30 minutes.

Sauce:
Combine the soup, sour cream and lemon juice. Heat until hot to pour over the cooked meat Extra sauce can be served at the table if desired.

* the original recipe called for 1 can of soup. kathy likes it with a little more soup, so she used about 1.5 can per cup of sour cream. She also added some of the leftover cheese that she had; she liked the added flavor. It can be thinned with a little milk if you want.