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Chicken Cordon Bleu in Puff Pastry

"These puffs are an elegant enough to serve to guests. They combine the delicate flavor of chicken Cordon Bleu with the fancy look of Beef Wellington. They are oh so good! "

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 boneless chicken breasts
  • 1 1/2 cups fresh sliced mushrooms
  • 1 small yellow onion, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 1 1/4 cups light cream
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 (17 1/4 ounce) package puff pastry, thawed
  • 8 thin slices deli ham
  • 4 slices provolone cheese
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Place chicken in a greased 2 qt. baking dish: cover with water. Cover and bake at 350degrees for 10 minutes (no more than 10 minutes the chicken will finish cooking afer in the puff pastry).

Step 2

Meanwhile, in a skillet, saute mushrooms, onions and garlic in butter until tender.

Step 3

Combine cornstarch and light cream until smooth: stir into skillet. Add basil, salt and pepper. Bring to a boil: cook and stir for 2 minutes or until thickened.

Step 4

Drain chicken. Cut pastry sheets in half width-wise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling: seal edges.

Step 5

Place on a lightly greased baking sheet. Brush tops with light cream if desired.

Step 6

Bake (400degrees)for 15-20 minutes or until puffed and golden.

  Nutritional Facts
 
 
  • Serving Size: 1 (521.6 g)
  • Calories 1138.4
  • Total Fat - 82 g
  • Saturated Fat - 27.5 g
  • Cholesterol - 112.6 mg
  • Sodium - 1410.9 mg
  • Total Carbohydrate - 72.1 g
  • Dietary Fiber - 5.7 g
  • Sugars - 6.2 g
  • Protein - 32.1 g
  • Calcium - 299.1 mg
  • Iron - 5.7 mg
  • Vitamin C - 32.4 mg
  • Thiamin - 0.8 mg
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