| 1 | Preheat the oven to 400°F. | 10 min |
| 2 | Place a sliver of cheese on each slice of ham and sprinkle lightly with thyme, salt, and
pepper. Roll up each slice and put aside. | 15 min |
| 2 | Place each chicken breast between two sheets of parchment paper and pound with a meat hammer
until about ⅛" thick. Wrap each chicken breast around a ham-roll and pin closed with
toothpicks. | 15 min |
| 3 | Place melted butter in a side bowl or shallow dish, and the cornflake crumbs in another.
Cover each chicken roll completely, first with butter and then with cornflakes. Place the
chicken rolls in a 9×13" baking dish. | 5 min |
| 4 | Bake at 400°F until the chicken has reached 170°F internal temperature. | 40 min |
| 5 | Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
occasionally. | 5 min |
| 6 | Pour sauce over the chicken breasts before serving. | 1 min |
