Chicken Cordon Bleu in Pastry
Yield
4 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
or butter |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | package |
puff pastry
frozen |
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 4 | teaspoons |
dijon mustard
|
|
| 4 | slices |
ham
cooked |
*
|
| 4 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
or butter |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 0.5 | package |
puff pastry
frozen |
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 2E+1 | ml |
dijon mustard
|
|
| 4 | slices |
ham
cooked |
*
|
| 4 | slices |
swiss cheese
|
|
Directions
In medium skillet over medium-high heat, heat margarine.
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.
Preheat oven to 400℉ (200℃).
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 1slice 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.
Serves 4.
