Cordon Bleu Chicken Rolls Recipe

Preheat oven to 400 degrees F (200 degrees C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style' then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine then roll in crumbs turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce if desired.

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup sour cream and lemon juice. Heat over low heat stirring occasionally and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.