Chicken Cordon Bleu

I'm posting this again because the first time was kind of a test run and now I think I know exactly how we like it. It serves 6.

you need:

12 chicken tenderloins (I used frozen chicken and let it unthaw on the counter)
salt pepper
swiss cheese
ham slices
bread crumbs
paprika
1 egg
1 can cream of chicken
1/2 C sour cream
1 tbsp lemon
1/4 C mustard
1/4 C honey
1/8 C light corn syrup
1/8 C mayo
1 tsp dry onion flakes

Pound the chicken a little to make it flatter (and more tender). Sift a generous amount of paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides. This time I wasn't shy about going heavy on the seasoning. It wasn't overbearing at all. Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.

Sauce:

Mix together cream of chicken, sour cream, and lemon juice and heat.

Dipping sauce (honey mustard):
This makes plenty, I'd probably half it next time...

Mix mustard, honey, light corn syrup, mayo, and dry onion.

Serve over rice.