Chicken Cordon Bleu

Today was General Conference. I always enjoy conference and it's not just because don't have to prepare a primary lesson or get up early to get ready for church (although those are nice perks). Somehow I always feel a little more motivated to try a little harder to be a little better at something or other or a lot of something or others.
Anyway, after conference, Naaman, Becky & CJ and Charis, Craig, Michael & Kendell came for dinner. I like my kids to come for dinner. It's fun to visit with all of them. I do wish, however, that the rest could have come, too. Oh well, maybe next time.
We had Chicken Cordon Bleu and Funeral Potatoes. Allan loves Chicken Cordon Bleu. I usually ask the butcher to tenderize the Chicken breasts for me. It doesn't cost anything and it makes preparing Chicken Cordon Blue kind of no big deal.
I decided this year that it was kind of fitting for us to have Chicken Cordon Bleu on conference Sunday when I remembered that the first time I ever had it, was when one of my room mates at the Sill Home Living Center at the U of U made it. Her name was Bernice Clark and she is Henry Eyring's step sister.

Chicken Cordon Bleu

4 whole chicken breasts, boned, skinned and halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1½ inches long and ½ inches wide
Salt
Pepper
Thyme or rosemary (optional)
¼ cup melted butter or margarine
½ cup cornflake crumbs

Place each chicken breast half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about ⅛” thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasoning (if desired). Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well (fasten with toothpicks if necessary). 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 400º oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 8 servings.


Cordon Bleu Sauce

1 can (10½ oz.) cream of chicken soup
½ cup sour cream
1 t. lemon juice

Blend ingredients and heat. Serve over chicken rolls, if desired.