Chicken Cordon Bleu II

4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss cheese, cut into strips about 1 1/2 inches long and
1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 c melted butter or margarine
1/2 c cornflake crumbs

Skin and bone chicken breast halves. (I just buy boneless skinless
breast halves.) Place each half between sheets of plastic wrap,
skinned side down and pound with meat mallet to about 1/8 inch
thickness. (I use wax paper and my ice cream scoop as a hammer)

On each ham slice place a strip of cheese; sprinkle lightly with
seasonings. (I don't even add the seasoning.) Roll ham and cheese
jelly-roll style, then roll each chicken breast with ham and 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 9x13 in baking dish. Bake uncovered at 400 degrees
for about 40 min., or until chicken is golden brown. Serve with
Cordon Bleu Sauce, if desired. Makes 6-8 servings.

Cordon Blue Sauce

1 can cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 cup)

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