Chicken Cordon Bleu

Pre-heat the oven to 400°F.

Place slivers of cheese in the center of a piece of ham and sprinkle with the salt, pepper, and thyme. Roll up each slice and put aside.

Place each chicken breast between two pieces of parchment paper and pound with a meat hammer until about ¼" thick. Wrap each chicken breast around a a ham and cheese roll and pin closed with toothpicks.

Place the chicken breasts in a baking dish and brush with butter. Coat with the crushed cornflakes. Bake at 400°F until the chicken has reached 170°F at the center (about 40 min).

Mix the soup, lemon juice, and sour cream in a small saucepan. Simmer over a low heat until heated all the way through. Pour over the cooked checken breasts and serve.