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