A cordon bleu-style dinner of chicken breasts rolled around ham and Swiss cheese, coated in cornflake crumbs, and baked under a creamy lemon-sour cream sauce comes together in about 70 minutes and serves six. The recipe calls for eight skinless, boneless chicken breasts, eight slices of cooked ham, and four slices of Swiss cheese cut into 1-inch pieces.
The dish is assembled in stages. Each chicken breast half is pounded between sheets of plastic wrap to roughly 1/8-inch thickness. A piece of cheese goes on each ham slice, seasoned lightly with dried thyme, salt, and pepper. The ham and cheese are rolled jellyroll-style, then each chicken breast is rolled around that filling, with ends tucked in and fastened with toothpicks.
For the coating, melted butter goes in one bowl and cornflakes cereal crumbs in a shallow dish. Each roll is dipped in butter, then turned in the crumbs to coat thoroughly before going into a lightly greased 9x13-inch baking dish. The oven is preheated to 400 degrees F (200 degrees C), and the rolls bake until golden brown and the juices run clear, about 40 minutes.
The Sauce Comes Together While the Chicken Bakes
While the chicken is in the oven, the sauce is made on the stovetop: one 10.75-ounce can of condensed cream of chicken soup, 1/2 cup sour cream, and 1 teaspoon lemon juice are mixed in a small saucepan and heated over low heat, stirring occasionally, until combined. The sauce is served hot over the baked chicken rolls.
Per serving, the recipe provides 490 calories, 25 grams of fat, 14 grams of carbohydrates, and 50 grams of protein. Prep time is listed at 30 minutes, cook time at 40 minutes, and total time at 1 hour 10 minutes.
Editorial Notes