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chicken cordon bleu in pastry

(1 rating)
(1 rating)

Ingredients For chicken cordon bleu in pastry

  • 1 Tbsp
    butter
  • 4
    boneless, skinless chicken breasts
  • 1/2 pkg
    puff pastry sheet, thawed
  • 1
    egg
  • 1 Tbsp
    water
  • 4 tsp
    dijon mustard
  • 4 slice
    cooked ham
  • 4 slice
    swiss cheese

How To Make chicken cordon bleu in pastry

  • 1
    In medium skillet over medium-high heat, heat butter.
  • 2
    Season chicken with salt and pepper if desired.
  • 3
    Add chicken and cook until browned.
  • 4
    Remove chicken from skillet.
  • 5
    Cover and refrigerate at least 15 minutes.
  • 6
    Thaw pastry sheet at room temperature 30 minutes.
  • 7
    Preheat oven to 400.
  • 8
    Mix egg and water and set aside.
  • 9
    Unfold pastry on lightly floured surface.
  • 10
    Roll into 14-inch square and cut into 4 (7-inch) squares.
  • 11
    Spread 1 teaspoon mustard on each square.
  • 12
    Top with 1 slice ham, 1 slice cheese and 1 chicken breast half.
  • 13
    Brush edges of squares with egg mixture.
  • 14
    Fold corners to center on top of chicken and seal edges.
  • 15
    Place seam-side down on shallow-sided baking sheet.
  • 16
    Brush with egg mixture.
  • 17
    Bake 25 minutes or until golden.

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