Chicken Cordon Bleu in Pastry
Submitted by Blackstone
Seared chicken breasts layered with ham, Swiss cheese, and Dijon mustard, wrapped in flaky puff pastry and baked golden. Chicken cordon bleu with a crispy, buttery upgrade.
YIELD
4 servingsPREP
35 minCOOK
25 minREADY
60 minTake everything you love about chicken cordon bleu and wrap it in puff pastry. Now you’re talking.
Seared chicken breast sits on a square of pastry with a smear of Dijon mustard, a slice of ham, and a slice of Swiss cheese, then gets folded up like a golden parcel.
An egg wash gives the outside that deep, glossy sheen, and 25 minutes in a hot oven puffs it up into something that looks like it came from a French bistro.
Cut into one and you get that gorgeous cross-section: flaky pastry, salty ham, melted Swiss, and juicy chicken in the center.
Pro Tips
- Chill the seared chicken for at least 15 minutes before wrapping. Warm chicken will melt the pastry before it hits the oven.
- Thaw the puff pastry at room temperature for a full 30 minutes so it unfolds without cracking
- Seal the pastry edges well with the egg wash and press firmly. Any gaps and the cheese leaks out.
- Place seam-side down on the baking sheet so the weight of the parcel keeps everything sealed during baking
Ingredients
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.
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