chicken cordon bleu

By dette

For chicken cordon bleu, a flattened boneless chicken brest is filled with ham and cheese, then rolled in bread crumbs and fried. In my essy-to prepare version, all of the ingredients are combined with a creamy sauce, placed in individual ovenproof bowls, and topped with a round of store-bought puff pastry for a beautiful presentation. Make the filling and cut out the pastry rounds a day ahead and you can pop these into the oven for a midweek dinner. Pair it with some sauteed vroccoli rabe and steamed rice.

Ingredients

• 2 T. unslated butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 T. chopped fresh rosemary
• 1 t. paprika
• 1/2 c. (4 oz) cubed cream cheese, at room temperature
• 1/4 c. low-sodium chicken broth
• 1 3-4 .b rotisserie chicken, meat removed and shredded
• 2 c. (about 1 lb) finely diced smoked ham
• 2 c. (about 1/2 .b) finely diced Swiss cheese
• 1 1/2 t. chopped fresh parsley
• 1 1/2 t. kosher salt
• 1 t. fresly ground black pepper
• 2 pkg (4 sheets) store-bought frozen puff pastry, thawed
• 1 large egg
• 1 T. milk

Details

Servings 8

Preparation

Step 1

preheat the oven to 400
Melt the butter in a large skillet over medium ehat. Add the onion,k garlic, rosemary and paprik and cook until the onion has softened, 4-5 mintues. Stir in the cream cheese and chicken broth and continue to cook until the cream cheese melts. Stir int he chicken and ham and cook until just warmed through.
Remove the pan from the ehat and add the Swiss cheese, tossing to combine. Stir in the parsley. Season with the salt and pepper. Divide the mixture among four 8oz individual ramekins or souffle dishes.
Unfold the thawed puff pstry on a lightly floured surface. Using a floured rolling pin, roll the pastry out to a thickness of 1/4". Cut out 8 circles slightly larger in diameter than the ramekins being used. Whisk the egg and milk together in a small bowl. Dab the rim of the ramekins with the egg wash before placing one circle of pastry over the crock. Lightly pinch the edges to adhere. Brush the puff pstry with the egg wash. Bake until the pastry is golden brown, 12-15 mintues. Let rest for 5 mintues before serving.