Chicken Cordon Bleu

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken Cordon Bleu

8 boneless, skinless chicken breast halves               

8 slices of cooked ham                                        

8 fingers of Swiss cheese                                    

Salt and pepper

thyme or rosemary

1/4 cup melted butter

1/2 cup cornflake crumbs

Cut Swiss cheese into 1 ½ inch long and ½ inch thick fingers.  Place chicken between two pieces of plastic wrap and pound with a mallet until about 1/8 inch thick.  Sprinkle each slice of ham with desired seasonings (salt, pepper, thyme, rosemary).  Wrap each cheese finger in a slice of ham, and wrap chicken around ham/cheese finger.  Tuck in ends of chicken and seal well (with toothpicks) to keep melting cheese from leaking out during cooking.  Dip each chicken roll in melted butter, then roll in cornflake crumbs to coat evenly.  Place chicken rolls in a 9x13 baking dish.  Bake, uncovered in a 400 degree oven, for about 40 minutes or until chicken is golden brown and cooked through.   Serve with Cordon Bleu sauce if desired (in a saucepan over medium heat mix together 1 can cream of chicken soup, ½ cup sour cream, and 1 tsp. lemon juice for Cordon Bleu sauce).

*I use the pre-packaged cornflake crumbs because they are finer, coat evenly, and stick better to the chicken.  You can crush your own cornflakes if desired.