Chicken Cordon Bleu is a special dish to us because it is what was served at our wedding luncheon. I have a few great recipes, but this one is the easiest and makes this dish doable enough to not just be for special occasions. It's a great choice for dinner with kids because most love chicken, ham, and cheese. Coat in crunchy crumbs and top with a delicious sauce, and you have a meal everyone will rave over!
Easy Chicken Cordon Bleu
5-8 thin-sliced chicken breasts (as many as people you are serving)
Thin deli ham slices
Swiss cheese slices
thyme, salt, and pepper to taste
1/4 cup butter, melted
2 cups cornflakes, crushed into crumbs
1 can gluten-free cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice
If your chicken breasts aren't around 1/4" thick, using a rubber mallet, pound them until they are thin. Lay out slices of ham (the same number of chicken breasts you have). Fold the cheese slice in fourths and stack them at the bottom of the ham slice. (You could also just get a block of Swiss cheese and cut a wedge 1/2" tall and wide.) Sprinkle with salt, pepper, and thyme. Roll up the ham with the cheese inside. Lay out the chicken breasts. Sprinkle with salt and pepper. Put one ham roll on each breast and roll up. Roll each chicken roll in melted butter, then cornflake crumbs. Place in a greased baking dish. Bake at 350°F for 40 minutes or until chicken juices run clear. For the sauce, combine all ingredients in a small saucepan and warm. Serve over the chicken.
Gather your ingredients. You will need thin-sliced chicken breasts, deli sliced ham, sliced Swiss cheese, thyme, butter, Cornflakes, gluten-free cream of chicken soup (thank you Great Value!), sour cream, and lemon juice.
Lay out ham slices (the number you will be making). Take each cheese slice and fold in fourths. Stack them on top of each other and put them at the bottom of each ham slice.
Sprinkle each with salt, pepper, and thyme.
Roll up ham with cheese inside into tight rolls.
Place one ham roll on each of the chicken breasts. I also salt and pepper the chicken. Roll up the chicken and fold the end flap on the bottom.
Dip each chicken roll in melted butter, then in the cornflake crumbs.
Place in a greased baking dish. Bake at 350°F for 40 minutes or until chicken juices run clear.
Combine sauce ingredients and warm. Serve over each chicken roll.
So easy and fast! One of my husbands favorites!
Recipe Source: Recipe adapted from a recipe in the Lion House Classic cookbook