Chicken Cord on Bleu

1 cup sour cream
1 can of Cream of Celery
1 Tbs Worcestershire Sauce
1 Tbs minced onion
1 Tbs of fresh dill
1 Tbs of fresh flat leaf parsley
Salt & Pepper
Mix the above ingredients together and set aside

Pound 3 or 4 chicken breasts out flat. I put wax paper on both sides and used my rolling pin to make them nice and flat. Place a slice of Swiss cheese and 2 slices of thinly sliced deli ham in the chicken breast and roll up. Secure with toothpicks.

Spray a glass cooking dish with Pam and place your chicken seam side down in the dish. Pour the Sour Cream mixture over the top of the chicken making sure they are all covered. Place tin foil over the top and place in a preheated oven at 375 degrees. Let them cook for about 90 minutes.

I always serve this dish with roasted veggies because the sauce is SO yummy to pour over them. This time I did baby Yukon golds, cauliflower, and carrots. I put them on a cookie sheet and tossed them with salt, pepper, and olive oil. I put them in the oven with the chicken for about 30 minutes. Keep an eye on them so they don't burn.

When you are slicing your chicken, make sure to let it rest for about 15 minutes before you cut it. This will ensure that they will look pretty.

Jesse said this one gets an A+. He loved the veggie combo.

One more helpful hint, DO NOT use low fat sour cream... it makes the sauce have a more sour flavor, rather then rich.