Chicken Cord en Bleu

Growing up, instead of going out on our birthdays, my mom would make us whatever we wanted for dinner. I always asked for this recipe for my birthday. It is still one of my favorites. My mom makes it with the chicken breast rolled up around the cheese/ham, but I like to butterfly the breast so that the cheese runs the whole length of the breast. That's the best part! I am scaling this recipe for 4 people.

Chicken Cord en Bleu (Chicken Blue Ribbon)

Ingredients:
4 boneless, skinless chicken breasts
4 slices swiss cheese
8 slices ham lunch meat
Salt
Pepper
1/2 cup butter, melted
1 cup cornflake crumbs
Toothpicks
1/2 cup sour cream
1 can cream of chicken soup
1/4 cup lemon juice

Directions:
1. Preheat oven to 350 degrees. Butterfly each chicken breast, creating a pocket through the center, thickest part of the chicken.
2. Place 2 slices of ham and 1 slice of cheese inside pocket. Sprinkle inside with salt and pepper. Close opening of pocket and seal with toothpicks.
3 Roll each chicken breast in melted butter and then in cornflake crumbs. Place in 9x13 pan. Pour remaining butter over the tops of chicken breasts.
4. Bake for 30-45 minutes or until juices run clear.
5. While chicken is baking, combine sour cream, cream of chicken soup, and lemon juice in small saucepan. Heat over medium-low heat until sauce just begins to boil. Turn to low heat and cover to keep warm. Serve over chicken.