Chicken Cordon Bleu with Puff Pastry

Chicken Cordon Bleu with Puff Pastry
Chicken Cordon Bleu with Puff Pastry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    boneless skinless chicken breast halves (4 ounces each)

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

  • minced garlic

  • 3

    tablespoons butter

  • 1

    package (17.3 ounces) frozen puff pastry, thawed

  • 8

    slices Swiss cheese

  • 8

    slices fully cooked ham

  • 1

    egg

  • 1

    tablespoon water

Directions

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter with garlic for 1-2 minutes on each side. Remove to paper towels to drain. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut into four 6-in. squares (discard scraps). Place a chicken breast in the center of each square; top with a cheese and ham slice. Whisk egg and water; lightly brush over pastry edges. Bring two sides of pastry over chicken, overlapping one over the other; press seams to seal. Pinch together ends and fold under. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; brush tops with egg mixture. Bake at 400° for 30-35 minutes or until chicken juices run clear. Yield: 8 servings. Cream Sauce to pour over the finshed cordon bleu 2 T butter 4 -- 5 mushrooms, sliced 1 can chicken broth 1/4 C white wine Flour Make sauce. In pan drippings add broth and wine and reduce some. Add flour to thicken. Serve warm sauce over each chicken piece.

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