Total Time
55mins
Prep 25 mins
Cook 30 mins

I enjoy Chicken Cordon Bleu and always looking for different variations to try. This one has a cornflake crust & uses milk instead of egg. You can also substitute the sour cream &/or part of the soup with yogurt to cut abit more of the fat/salt.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Flatten chicken to 1/4" thickness & sprinkle with pepper.
  2. Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks.
  3. In a shallow dish, pour in milk.
  4. In another dish, combine the crushed cornflakes, paprika, garlic powder & salt.
  5. Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish.
  6. Bake uncovered for 25-30 min or until juices run clear.
  7. Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through.
  8. Discard toothpicks from chicken & serve with sauce.