Hearty Ham-and-Cheese Chicken Rolls With Creamy Sauce

Compiled by the editorial desk from the original recipe submission, including preparation steps, ingredient list, and nutritional data as provided.

For home cooks seeking a restaurant-style centerpiece without leaving the kitchen, a new recipe for chicken cordon bleu offers a practical route. The dish layers thinly pounded chicken breasts with ham and Swiss cheese, rolls them into tidy bundles, and bakes them until the exterior turns golden. A warm sauce made from condensed soup, sour cream, and lemon juice finishes the plate.

The recipe, which yields six servings, calls for eight skinless, boneless chicken breasts, eight slices of cooked ham, and four slices of Swiss cheese cut into one-inch pieces. Additional pantry staples include dried thyme, salt, pepper, melted butter, cornflake crumbs, and a can of condensed cream of chicken soup. Total time from start to table is one hour and ten minutes, with 30 minutes of active prep and 40 minutes in the oven.

Preparation begins by preheating the oven to 400 degrees Fahrenheit and lightly greasing a 9x13-inch baking dish. Each chicken breast is placed between sheets of plastic wrap and pounded with a meat mallet to about one-eighth inch thickness. This step ensures even cooking and makes the meat pliable enough to roll.

For the filling, a piece of cheese is placed on each ham slice, then seasoned with thyme, salt, and pepper. The ham and cheese are rolled together jellyroll-style, and that cylinder is then wrapped in a chicken breast. Cooks are advised to tuck in the ends and secure each roll with toothpicks to keep the filling intact during baking.

Once assembled, each roll is dipped in melted butter and then coated with cornflake crumbs, turning to cover all sides. The coated rolls are arranged in the prepared dish and baked until the chicken is golden brown and juices run clear, which typically takes about 40 minutes.

While the chicken cooks, the sauce comes together quickly. In a small saucepan, the condensed soup, sour cream, and lemon juice are combined and heated over low heat, stirring occasionally, until smooth and warmed through. The sauce is then served hot over the finished chicken rolls.

Nutritional information provided with the recipe lists 490 calories per serving, with 25 grams of fat, 14 grams of carbohydrates, and 50 grams of protein. Those figures make the dish a substantial main course, suitable for a family dinner or a casual gathering.

For cooks who prefer a make-ahead approach, the rolls can be assembled earlier in the day and refrigerated until baking time. The cornflake coating holds up well, and the sauce can be reheated gently before serving. Leftovers, if any, keep for a few days in the refrigerator and reheat well in a low oven or microwave.