Ingredients:
For the Chicken Cordon Bleu:
* 4 boneless, skinless chicken breast halves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 6 slices Swiss cheese (or Gruyère, if preferred)
* 4 slices deli ham
* 1/2 cup seasoned bread crumbs
* 1 egg, beaten
* 1 tablespoon butter
For the Sauce:
* 1 can cream of chicken soup
* 1/2 cup sour cream
* 1 tablespoon lemon juice
Garnish Options:
* Chopped fresh parsley
* Lemon wedges
* Chopped chives
* Grated Parmesan
* Microgreens
Instructions:
1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they are about 1/4-inch thick. Season both sides with salt and pepper.
3. Dip each chicken breast into the beaten egg, ensuring it’s fully coated. Lay one slice of ham and one slice of Swiss cheese on top of each piece. Roll up the chicken tightly, tucking in the sides, and secure with toothpicks.
4. Spread the breadcrumbs evenly on a plate. Roll each chicken bundle in the breadcrumbs, pressing gently to ensure an even coating. Place the rolled chicken in the prepared baking dish and top each piece with a small pat of butter.
5. Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the juices run clear.
6. Remove the dish from the oven, place an additional half-slice of Swiss cheese on each roll, and return to the oven for 3 to 5 minutes until the cheese melts.
7. While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, whisk together the cream of chicken soup, sour cream, and lemon juice. Heat until warm and smooth, then reduce the heat to low to keep warm.
8. Remove the toothpicks from the chicken rolls and serve immediately. Drizzle the creamy sauce over the top or serve it on the side.
9. Garnish with your choice of chopped fresh parsley, lemon wedges, chopped chives, grated Parmesan, or microgreens. Enjoy!