Chicken Cordon Bleu in Pastry Recipe
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 cup spreadable chive and onion cream cheese
- 4 thin slices deli ham
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4 slices Swiss cheese
- 1. On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.
- 2. Bake at 375° for 15 minutes or until a meat thermometer inserted in the chicken reads 170°. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown. Yield: 4 servings.
1 each: 428 calories, 26g fat (12g saturated fat), 66mg cholesterol, 807mg sodium, 24g carbohydrate (5g sugars, 0 fiber), 21g protein.
Reviews for Chicken Cordon Bleu in Pastry
"The first time I tried this, I did it exactly as written. Unfortunately I'm not entirely sure what I do wrong but the crescent rolls got really dark before the chicken finished cooking. Maybe I should lower the temperature? The second time I made it, I realized too late that I was out of ham. Instead, I tried hard salami slices and used mozzarella instead of swiss cheese. It was even more delicious! I'll try lowering the temp next time, because I will try it again."
"I used two chicken breasts and cut each one in half as one person suggested. I also pre-cooked the chicken for 20 minutes. They still needed an extra 10 minutes longer than the recipe stated, so I placed foil on top for the extended time as someone else suggested to keep the rolls from becoming too brown. Delicious meal! Will probably try chicken cutlets next time and see how that works!"
"Very easy and tastes amazing!! My whole family gave it a "10". I would definitely recommend this recipe."
"Haven't tasted it yet but just put it in the oven, the only modification I made was to use chicken cutlets instead of full breasts to cut the fat & cholesterol . This is the easiest dish I've made in a long time! Plus it's pretty, even before it's cooked!"
"I make a very similar recipe but I do pre-cook the chicken first; I spread the onion-chive cream cheese mixture on 1/4 sheet of puff pastry; top with chicken, then I wrap swiss cheese slice into the ham first to prevent it from leaking out, then wrap the puff pastry like a present. My family loves this meal!"
"My biggest hint: use two chicken breasts instead of four and slice them in half horizontally. The meat cooks fully by the time the crescent rolls become brown (if not sure about the meat being fully done even then, just pop into the microwave for a minute after baking, that usually takes care of it.) Our family really enjoys this recipe!"
"OK, this is a really good recipe and everything but I do like my chicken fully cooked please - I looked at the recipe and decided the chicken would definitely need pre-cooking a bit. I pre-cooked it for about 12 mins and then assembled them and cooked for AGES longer - the pastry and ham bits were a bit past it by the time the chicken was finally done. Next time I will fully cook the chicken first."
"This recipe is easy and delicious. I cooked it for 25 minutes, covering the cookie sheet with foil after the first 15 minutes to protect the pastry from burning, and it came out perfectly. I also used a light/medium colored cookie sheet. I suspect if I had used a dark nonstick cookie sheet, the pastry would have burned."
"This is one of our family's favorites. There are never any leftovers. Be careful about oven temps and darkening the crust too much to get meat done."
"I have made this recipe countless times, both for just my husband and I, as well as for friends. Everyone LOVES it! I make it exactly as the recipe states (though I usually add a bit more cream cheese to my pastry), and there's never any leftovers! This recipe was long ago added to my Family Favorites Book! SO good!"