The Absolute Best Chicken Cordon Bleu Ever!

by Karen Ekstrom

(My Husband Was Wild About This Recipe! He LOVED It! Me Too!)

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Ingredients

1/2 lb. skinless Chicken Breast per person

2 tsp. of chopped Onions per Chicken Breast

2 medium sliced Mushrooms per Chicken Breast

Butter to saute Mushrooms and Onions

Oil to sauté Chicken Breasts

4 thin strips of Ham per Chicken Breast

4 thin slices of Swiss Cheese per Chicken Breast

1/4 tsp. of Dijon Mustard

Puffed Pastry dough

1 Egg White

Directions

Heat oil in skillet. Add chicken breasts. Cook breasts about half way through.

(Don’t cook all the way through, you will just dry out the chicken)

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Remove chicken and refrigerate.

Saute mushrooms and onions in butter.

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Remove mushroom and onions. Set aside.

Roll out pastry. Cut into squares.

On pastry square place 2 slices of swiss cheese.

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Then add two pieces of ham.

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Add chicken breast.

Spread Dijon mustard on top of chicken breast. Salt and Pepper.

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Add two pieces of ham.

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Add two pieces of cheese.

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Spoon mushrooms and onions on top.

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Fold up corners of pastry. Seal. Place on an engrossed cookie sheet.

Chill at least 1/2 hour.

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Before baking, brush pastry with egg white.

Bake at 350 degrees for 30 minutes.

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Enjoy!

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