Chicken Cordon Blue

6 boneless, skinless chicken breasts
6 slices ham
6 slices Swiss cheese
Corn flakes, crushed (about 1 1/2 c.)
1 cube butter, melted
Rosemary, thyme, salt & pepper
Sauce:
1 16 oz. sour cream
2 cans cream of chicken soup
2 T. lemon juice
Rice (side)

With a mallet or back of a pan smash the chicken breasts to ½ in. thick (for easy clean up, place chicken breasts into a Ziploc bag while pounding thin). Lay out the flattened chicken breasts onto your counter. Put a slice of ham and Swiss cheese on top of each breast. Season with rosemary, thyme, salt & pepper. Roll chicken breasts into a tight roll. Poke the chicken 'roll' with toothpicks to stay closed. Roll chicken in butter and then in crushed corn flakes. Put the chicken rolls into a 9x13 dish. Drizzle chickens with the leftover butter. Cover the chicken rolls with tinfoil and bake for one hour, or until chicken is thoroughly cooked and no longer pink when you cut the rolls open.Make sauce in a sauce pan and pour over the chicken and hot rice when serving.