Chicken Cordon Bleu

I have loved chicken cordon bleu since I was little. I've used several recipes, and have combined parts of them to make this. It is great!

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon paprika
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs or bread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with paprika and salt and pepper to taste. Roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. You can also bake the chicken in the sauce.

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.