Chicken Cordon Bleu with Puff Pastry

By kdet

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

Preparation

Step 1

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.