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