Chicken Cordon Bleu in Pastry

"posted for ZWT 5"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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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 from skillet.
  • Cover and refrigerate at least 15 minutes.
  • Thaw pastry sheet at room temperature 30 minutes.
  • Preheat oven to 400°F.
  • 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.

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Reviews

  1. I scaled this back for 3 but next time i"ll do it for 2 and just give the DM and I a halve serve, it was so filling with the sides. For our prerolled pastry sheets and to fit the chicken breasts (about 170-180g each) I cut a 9" square pastry piece to about 7" x 9", so as to fully enclose. I used dijon mustard and half slice of boneless leg ham and finely sliced vintage cheddar cheese instead of swiss. Overall a delightful dish, thank you Boo Chef in West Texax, made for My 3 Chefs
     
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