Ingredients

8 chicken breasts (skinless, boneless)
8 thin slices cooked ham
8 slices Swiss cheese
Salt
Pepper
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup corn flake crumbs
2 tablespoons oil

Place each breast between sheet of plastic wrap and pound with meat mallet. On each ham slice, place a slice of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well; use toothpicks if necessary. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place chicken rolls in a plastic food container, then place the container in an ice-filled cooler to keep chilled until ready to use.
Line a 12-inch Dutch oven with aluminum foil. Add oil to the oven. Place 8-10 briquets under oven to preheat. Add chicken. Cover with lid and place 14-16 briquets on lid. Cook 45 minutes turning the chicken occasionally until chicken is golden brown. Serve with Cordon Bleu Sauce. Makes 8 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice

Directions

Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups.