4 whole boneless chicken breast
4 slices Swiss cheese
8 thin slices cooked ham
thyme or rosemary
salt and pepper
1/4 cup melted butter
1/2 cup Cornflake crumbs
Place each chicken breast skin side down on wax paper and pound with meat mallet to about 1/8 inch thickness. Pour half of the melted butter into an 8x8 baking dish. Then sprinkle half of the Cornflake crumbs over the butter. Place two of the pounded chicken breasts on top of the cornflakes. (These two breasts should cover the entire bottom of the pan). Sprinkle with salt, pepper and Thyme (if you prefer Rosemary then do that). Place the ham and cheese slices on top of the chicken (also covering the entire surface of the chicken, you may have to cut and piece the ham and cheese to make it fit perfectly). Place the other two pounded out chicken breasts on top of the ham and cheese. (If you like seasoning you can sprinkle more salt, pepper and thyme. This is similar to layering lasagna, each layer should completely cover the layer below it. Then pour the remaining butter and sprinkle the remaining cornflakes on top.
Bake uncovered at 400 for 40 minutes. (Cooking time may vary so be sure to check on it now and then.)
As a side note. This is the same recipe I use to make the jellyroll style of Chicken Cordon Bleu but if you don't feel like toothpicking them and rolling them in the butter and cornflakes this is an easy alternative (just do it casserole style).
This is the sauce to put on top.
SAUCE / Topping
1 Can Cream of Chicken
1/2 Cup of Sour Cream
1 tsp. Lemon Juice
Mix together in sauce pan and heat to boil. Serve over the top of the chicken. (Can also be put on rice, noodles, potatoes, whatever you choose as your side dish.)
4 slices Swiss cheese
8 thin slices cooked ham
thyme or rosemary
salt and pepper
1/4 cup melted butter
1/2 cup Cornflake crumbs
Place each chicken breast skin side down on wax paper and pound with meat mallet to about 1/8 inch thickness. Pour half of the melted butter into an 8x8 baking dish. Then sprinkle half of the Cornflake crumbs over the butter. Place two of the pounded chicken breasts on top of the cornflakes. (These two breasts should cover the entire bottom of the pan). Sprinkle with salt, pepper and Thyme (if you prefer Rosemary then do that). Place the ham and cheese slices on top of the chicken (also covering the entire surface of the chicken, you may have to cut and piece the ham and cheese to make it fit perfectly). Place the other two pounded out chicken breasts on top of the ham and cheese. (If you like seasoning you can sprinkle more salt, pepper and thyme. This is similar to layering lasagna, each layer should completely cover the layer below it. Then pour the remaining butter and sprinkle the remaining cornflakes on top.
Bake uncovered at 400 for 40 minutes. (Cooking time may vary so be sure to check on it now and then.)
As a side note. This is the same recipe I use to make the jellyroll style of Chicken Cordon Bleu but if you don't feel like toothpicking them and rolling them in the butter and cornflakes this is an easy alternative (just do it casserole style).
This is the sauce to put on top.
SAUCE / Topping
1 Can Cream of Chicken
1/2 Cup of Sour Cream
1 tsp. Lemon Juice
Mix together in sauce pan and heat to boil. Serve over the top of the chicken. (Can also be put on rice, noodles, potatoes, whatever you choose as your side dish.)
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