Chicken Cordon Bleu

4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
salt
pepper
thyme or rosemary
1/4c melted butter or margarine
1/2c cornflake crumbs

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8-inch thickness.

On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and with cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.

Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.

*makes 6 to 8 servings

Cordon Bleu Sauce

1can (10 1/2 oz) cream of chicken soup
1/2c sour cream
1 tsp lemon juice

Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4c each.