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Andrew Miner
2016-12-10 14:45:48 -08:00
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Cordon Bleu</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>8</td><td>chicken breasts (skinless, boneless)</td></tr><tr><td>8 sliced</td><td>ham</td></tr><tr><td>8 pieces</td><td>swiss cheese (¼×¼×2" lardons)</td></tr><tr><td>¼ cup</td><td>butter (melted)</td></tr><tr><td>½ cup</td><td>cornflakes (crushed)</td></tr><tr><td>10 oz</td><td>cream of chicken soup</td></tr><tr><td>1 tsp</td><td>lemon juice</td></tr><tr><td>½ cup</td><td>sour cream</td></tr><tr><td> </td><td>salt &amp; pepper</td></tr><tr><td>1 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat the oven to 400°F.</td><td>10 min</td></tr><tr><td>2</td><td>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.</td><td>15 min</td></tr><tr><td>2</td><td>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.</td><td>15 min</td></tr><tr><td>3</td><td>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.</td><td>5 min</td></tr><tr><td>4</td><td>Bake at 400°F until the chicken has reached 170°F internal temperature.</td><td>40 min</td></tr><tr><td>5</td><td>Mix the soup, sour cream, and lemon juice in a small saucepan. Heat over a low heat, stirring
occasionally.</td><td>5 min</td></tr><tr><td>6</td><td>Pour sauce over the chicken breasts before serving.</td><td>1 min</td></tr></table></section></body></html>