Monday, September 22, 2008


So last night I made Chicken Cordon Bleu using the recipe from The Lion House cookbook. Yum Yum!! The prep time took me a while, but I am generally pretty slow when it comes to working in the kitchen. Next time I don't think it will take me long at all. It is definitely a keeper.

4 whole chicken breasts, halved
8 thin slices cooked ham
slices Swiss cheese, cut into strips about 1 1/2 inches long and 1/2 inch thick
1/4 cup melted butter ( I needed 1/2)
1 cup cornflake crumbs

Skin and Bone Chicken. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8th inch thickness (this part does matter though I didn't get most of mine that thin)

On each Ham Slice place a piece of cheese, sprinkle lightly with seasonings. Roll cheese and ham "jelly roll" style, then roll each chicken breast with ham and cheese inside. Tuck ends and seal well (I used toothpicks but you can tie with string) Dip each roll in the melted butter, then roll in cornflake crumbs turning to coat the chicken. Bake at 400 for about 40 minutes. Serve with Cordon Bleu Sauce.

Sauce recipe.

1 can crm. of chicken soup
1/2 cup sour cream
1/3 cup lemon juice (we measured exactly and it was too much lemon juice. Way too tart for us, I would recommend not so much lemon juice)

Blend ingredients and heat, serve over chicken.

It is way yummy! I was too tired to make rolls to go with it, so we served it with green beans and no bread. Enjoy! If you try it, let me know how you like it!


The Leavitt Crew said...

Sounds great! I can't wait to try it. I love new recipes...

vickicon said...

Thanks for the recipe. How was Zane?